Can I Substitute Butter For Shortening In Indydebi's Bc?
Baking By MrsNancyB1 Updated 6 Jun 2012 , 9:24pm by bakechef
The topic title says it all! 
I like that recipe, but now have been having a hard time finding shortening with trans fat in it. I don't have time to order hi-ratio online...
TIA!
Look for off brands or store brands they still contain trans fat. I wouldn't sub butter it will make the frosting not stable since butter melts at lower temps than shortening. That is one reason people like her recipe since it's more stable in the heat.
Indydebi uses Crisco. I use her recipe all the time. It doesn't matter if there is trans fat or not...it turns out great.
Indydebi uses Crisco. I use her recipe all the time. It doesn't matter if there is trans fat or not...it turns out great.
Oh really? I'll have to give that a try. All the crisco that's out there is 0g trans fat. It's worth a shot anyway.
Also, I have been checking the labels on many store brands, and their shortening also has 0g trans fat.
I'll give the crisco a shot today and report back...
Thanks!
Indydebi uses Crisco. I use her recipe all the time. It doesn't matter if there is trans fat or not...it turns out great.
Oh really? I'll have to give that a try. All the crisco that's out there is 0g trans fat. It's worth a shot anyway.
Also, I have been checking the labels on many store brands, and their shortening also has 0g trans fat.
I'll give the crisco a shot today and report back...
Thanks!
From January 24, 2007, all Crisco shortening products were reformulated to contain less than one gram of trans fat per serving.
According to the FDA, "Food manufacturers are allowed to list amounts of trans fat with less than 0.5 gram (1/2 g) per serving as 0 (zero) on the Nutrition Facts panel.
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Crisco still has a small amount of artificial trans fat but the U.S. Food and Drug Administration allows any product with less than 0.5 grams trans fat per serving to list zero grams trans fat in its nutrition facts.
Thank you!
I just made a batch of this icing and it turned out perfectly fine. The reason I was concerned was last year I was trying to make the icing for my DD's birthday cake, and it just would NOT turn out. I was using store-brand shortening that contained trans fat in it. I made about 4 batches that were basically separating, grainy and would NOT stick to the cake (it was ultimately a cake disaster, and I had to end up buying her birthday cake!). I wasn't sure why, but I thought that maybe the shortening was mis-labelled, and it didn't have trans fat in it.
Now that I used the crisco today, and the BC turned out normally, I'm wondering if that shortening I used for DD's cake was actually mislabelled meat fat! 
Anyways thanks for all the help! 
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