I'm new to the "right frosting" search too. So, I'm not an expert at what crusts better. However, I do like the buttercream dream frosting found on this site. I believe it's a stick of salted, a stick of unsalted, and a 1/2 cup crisco. Or, shortening. It is right down the middle of the road, in my opinion, for sweetness.
I've read that some like the high ratio shortening and butter flavor extract. I've never tried it, but I guess it worked for her.
I've also read that some people put lemon juice or is it lemon extract to cut the sweetness? Not sure which...or if it even matters. I tried the lemon juice, not on the buttercream dream recipe but it does cut the sweetness a bit.
Ceschell, the healthier fat (I know in cooking anyway) is olive oil because it has more of the healthier fats in it. I also think that canola oil has close to the same numbers as the olive oil. Not sure cookies made with olive oil would taste as yummy as butter cookies though.
I understood that the hydration process that makes solid shortenings solid is where the bad stuff comes in to play. That process also makes them more shelf stable (has a longer shelf life) which is why it is used in processed foods. In that article you posted it said that the trans fats were added in the hydration process. Makes you wonder how they are still getting it solid when they have removed them? Or course just cause a label says it has zero trans fats it doesn't mean that it is completely 100% trans fat free. If I am not mistaken if the number is under a certain number they can label it as 0.
I have a lack of faith in food manufactures because they are often misleading. Foods that are labeled low fat often still have alot of calories because they add sugar to help improve the taste from the removal of fat. So we often have to ignore the big bright labels and flip things over and read the backs for the real information or find that fine print stuff.
QueenJessica, I only had the trans fat crisco on hand, so that is what I got the information off of. I'm guessing the other probably has just as many calories. I was just trying to show that while butter sounds healthier, based on the numbers it still isn't all that great for us.
Doug has hit the nail on the head, moderation is the key. In our society we are so use to super or biggie sizing things that we have no idea any more what is descent portions of food are any more.
Hi, the reason Dr. Oz had shortening on the list of the worst and most unhealthy foods that you should avoid is because of the trans fats, or hydrogenated fats. Under high pressure they change the chemical chain in veg. oils (that naturally are liquids) adding water (there by gets the name HYDRYgenated oils). Fats are sensitive to heat and don't last long. After hydrogenating the oils they no longer need to be refrigerated and they get longer shelf life.
BUT This will definitely shorten your life and should be avoided. I have seen Crisco carrying trans fat free shortening, but I have never tried theirs. I always buy shortening from the brand Spectrum. They are always trans fat free and also organic. (I buy mine from Whole Foods).
I think most unhealthy foods are ok as exceptions (like sugar that is very unhealthy as well and butter, white flour etc). But they will not harm you that much if you eat them a few times a year.
For your every day life (which I know is off-topic, sorry) the best fats to eat are omega 3 fatty acids found in fish, nuts, seeds etc...
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