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white buttercream

post #1 of 5
Thread Starter 
Hi, whenever I make white buttercream I use vegetable shortening because I have only found recipes that use that. The problem is I hate the texture of the icing! Is there anything else I could use that could either 1) replace the shortening without compromising the white color or 2) anything that could cut down on that oily type texture. Thanks! Kam
post #2 of 5
You would want to buy a hi ratio Shortening for this.. The one I use that I think taste good is called Sweetex.. I know some people that use a Sysco brand of the shortening I have never so I dont know about it but they like it ..
Victoria Cargill - Ladycake
Ladycake@pacbell.net
www.Ladycakes.com

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Victoria Cargill - Ladycake
Ladycake@pacbell.net
www.Ladycakes.com

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post #3 of 5
Woo-Hoo!!!!!! High-Ratio Shortening all the way....

It sounds expensive... until you try it. Worth every cent!!!
post #4 of 5
Thread Starter 
Thanks for the information. I have heard of hi-ratio shortening but I read in a cake book that it really only effected the ability of the frosting to accept color. Thanks, I will try it! I have been able to find Alpine brand but do you know of an online store that carries the sweetex?
post #5 of 5
This is the place that I now of.. I would check with your local cake supplie store and see if they are able to carry it or if they have it all ready..

I have heard a few of the ladies on my site use that brand that your talking about so I dont see why you should not be able to use that..


http://www.chefswarehouse.com/Catalog/DisplayDetail.aspx?prd_id=GS235
Victoria Cargill - Ladycake
Ladycake@pacbell.net
www.Ladycakes.com

"I'd Like To Help You Out -------- Which Way Did You Come In???"
Reply
Victoria Cargill - Ladycake
Ladycake@pacbell.net
www.Ladycakes.com

"I'd Like To Help You Out -------- Which Way Did You Come In???"
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