Hi All! I am making a wedding cake this weekend and I will need to get my buttercream smooth as possible. The bride wants my buttercream that I make with all crisco no butter. I have been making my buttercream with crisco with the 0 trans fat but I found a store that has "their" name brand and I was wondering if it would make my smoothing better? The label says:
Wescott Pre-Creamed shortening
Prepared with meat fats and veg oils
with mono-diglycerides added
it has Total fat 11g
Saturated fat 4.5g
Trans fat 0.5g
polyunsaturated fat 1g
monounsaturated fat 4g
will using this shortening form a nice crust where I can use the viva method to smooth and will it smooth better since it has some trans fat in it? Thanks for any help 
I usually use Crisco but found a store brand with the 0.5g trans fat, I tried it and honestly didn't see much of a difference with smoothing (it did crust the same). I am going to purchase some high ratio shortening for a cake I'm doing in May, I'm really hoping I love it as much as everyone else does. I'm losing sleep about the buttercream being smooth, it will be my first wedding cake.
Good Luck!
I don't think I would want to use "meat fats" in my buttercream!
There's nothing wrong with meat fats...at one point we developed a BC recipe using lard (for people with dairy and soy allergies) and it was pretty good.
I use a store brand that does not contain animal fats vegetable shortening only that contains 2.5 grams trans fat. The trans fat is what helps your frosting. Crisco leaves a greasy feeling in your mouth so I stopped using it years ago. I do use it for baking. I also use icing shortening that I purchase from my cake supply store. It's wonderful and whips up nice and fluffy. Crusts wonderfully so you can use the paper towel method to smooth.
Quote by @%username% on %date%
%body%