I have read the other threads. I don't use trans fat in my shortening, using the crisco I know- yuck. I do half crisco and half butter when I make this type of BC using the Wilton recipe. I would like to try the CK zero trans fat hi ratio shortening- figuring it must be better and less greasy then crisco. Has anyone used this?
I did just make TCB lemon buttercream - wow what a difference. But my flowers, piping and some basic recipes, I may be using the shortening so would like to know if this is a good idea. The hi ratio with trans fat is not an option. Enough trans fat out there, so if I have a choice not to use it, this would be it.
Thanks for the help.