HELP!!!

I have always used vegtable shortening in my buttercream and EVERYONES LOVES IT! always raves about it.

the problem....

the only shortening available at my wholesaler is a 44Lbs blended shortening. I have a huge cake and hundreds of cupcakes that I need to make the icing for and am worried that it wont come out the same.

has anyone else every used ot tasted what it ends up like???

I only have two weeks until event!

I wouldn't use it...I use all butter for my cupcakes...I live in the cayman islands and no prob with melting. If you can't get the right shortening maybe you can just use butter (at least for the cupcakes?).

i make a 50/50 mix my question is about the blended shortening, I have never heard of it before & it is the only one I can find in bulk. I am just covering the cake in bc and the cupcakes too. I am putting buddy's fudge for filling and covering the cakes in fondant

Since you haven't used that kind before ask if they sale a "sample" size. The place here sales a sample size for $10 Then you can see how it turns out.

Also, what type of shortening do you normally use if I may ask

Do you have like a Sam's or Costco around where you live...You can get a larger can of Crisco since you already know how that works. It's really too close to the venue to try a new product especially if you don't know how it would turn out

Main question here is- what is it blended with. What makes it different?

I would check the oils used in the "blended shortening" if they are vegetable oils then you shouldn't have any problems. However there is also shortening on the market that is lard/vegetable blend. People still use it for oil frying on the stove. I have also used it in all-purpose soap making. BUT I would not use it for my buttercream. There is a slight "essence of last nights Pork dinner" to lard that will probably come through the finished product.