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Safeway White Buttercream.... Unbelievable - Page 2

post #16 of 26
To the OP, a lot of people prefer to not use powdered sugar precisely because it does produce that grainy texture you're talking about. Seems weird that it feels like eating regular granulated sugar, but its something that powdered sugar does when mixed with fats in a certain way.
elsewhere.
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elsewhere.
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post #17 of 26

excuse me your right i guess i call it lard but its like crisco to me thats lard!!! 

post #18 of 26
Lard is fat from meat, shortening is solidified oil from vegetables. That's a huge difference, and saying someone uses lard when they really use shortening really isn't ok.
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post #19 of 26

holy crap you really need to chill calm down

post #20 of 26
Lard and shortening are not the same thing. True shortening is a vegetable (and vegetarian) product, and lard is a form of rendered animal fat.
post #21 of 26
We tested some dairy-free and soy-free BC recipes using lard and they worked out pretty well, not as nice as margarine/shortening-based BC or butter-based BC, but better than palm oil-based BC (our normal dairy-free/soy-free BC recipe). The improvement over the palm oil recipe was not worth using the lard recipe though, since we would still need to use the palm oil recipe for soy-free vegans.and vegetarians.
post #22 of 26

I never met a sweet I didn't like, so I am sure I would like Safeway buttercream. But, I am confused. There are dozens of threads on this site touting the virtues of custom cakes with quality ingredients over "mass-produced, chemical, unknown age, unknown content, icky" grocery store cakes and educating customers about the difference. Now, you want to reproduce a grocery store cake? 
 

post #23 of 26
Quote:
Originally Posted by Carrie789 View Post

I never met a sweet I didn't like, so I am sure I would like Safeway buttercream. But, I am confused. There are dozens of threads on this site touting the virtues of custom cakes with quality ingredients over "mass-produced, chemical, unknown age, unknown content, icky" grocery store cakes and educating customers about the difference. Now, you want to reproduce a grocery store cake? 

Everyone has a different palate, some people prefer the taste of grocery store cakes and frosting (or don't notice a significant difference vs. a high quality custom cake). Grocery store frosting is usually just shortening, butter, milk, vanilla, and sugar.
post #24 of 26

Not everyone thinks that all grocery store cakes are icky. I certainly don't. Market and demand varies- where I live, people for the most part could care less what's in a cake or icing. They care about how it tastes and how it looks. There are some local stores here I'd give my right arm to know how they make their icing.
 

post #25 of 26

This makes me wish I lived near a Safeway!  I too don't usually mind a grocery store cake, but I eat so little of it it doesnt matter to me.

On a side note...I cracked up at the use of your smiley!!

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Army wives****Sexually deprived for your freedom***
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Army wives****Sexually deprived for your freedom***
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post #26 of 26

I don't disagree at all. I was just surprised to see this thread on the site after the "Don't buy a Walmart wedding cake," rant thread.

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