Cake Central › Cake Forums › Cake Talk › Recipes › IMBC using shortening
New Posts  All Forums:Forum Nav:

IMBC using shortening

post #1 of 4
Thread Starter 

edited to say---the original post has disappeared somewhere--this is my answer to someone else's question that is no longer here~~~~

 

 

Quote:

i substituted just a bit of shortening for part of the butter once

 

in smbc and gagged did not care for it at all

 

i was shocked at how it came out

 

no disrespect to those who can make it successfully

 

more power to you

 

did not work for moi


Edited by -K8memphis - 1/24/13 at 5:48pm
love me some cake buzzzzz

 

Reply
love me some cake buzzzzz

 

Reply
post #2 of 4
Tomorrow I will make a batch then let you know how it goes am very concerned about the shortening ruining the BC. If still has advice please share
post #3 of 4

I sub shortening in my IMBC all of the time.  I don't care for the taste of all of that butter but I love the texture of it.  I use 1lb of butter to 8oz of high ratio shortening.  Love it!  It also is more "white" in color.

post #4 of 4
I finally made the butter cream, the result was pretty great. I live in a hot area so will add more shortening. Thanks for the help.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Recipes
Cake Central › Cake Forums › Cake Talk › Recipes › IMBC using shortening