So it finally happened. My store brand got rid of the trans fats! My husband felt my frosting was heavier than normal using the non transfat shortening. I felt it had a bit more of an aftertaste too. I was reading about the imitation flavorings may cause this so I want to eliminate the imitation butter and use real vanilla. But how to get the butter taste? My recipe is 2 cups shortening, 32 oz of powdered sugar, 1 tbsp. meringue, 2-3 tbsp cornstarch, a little salt, 1/2 c water, 1 tsp. vanilla and 1 tsp. butter extract.
Now for the stupid question. Since I want to keep the frosting as stable as possible in the heat, I don't want to use a lot of butter. Could I just eliminate the butter extract and add a tbsp of real butter? Or am I better off splitting the shortening and butter? Does this hold up in the heat? Would I still want to use meringue and cornstarch? I hate having to revamp my recipe! I got so many compliments on it for years. Those darn bad for you trans fats! As always, greatly appreciate the feedback and advise!