There's always meringue buttercreams... I also have a recipe for confectioner's sugar buttercream that uses only butter and is pretty stable heat-wise. I think it's basically the same fat to sugar ratio but it has 2Tbsp meringue powder for each pound of sugar. I'd have to check to be sure about that.
I use butter for cupcakes, cakes, etc, but do use crisco/shortening in some things as my "secret ingredient" in some frostings and fillings. What am I going to do?! Having a mild panic attack over here. Do you think the companies can change their products in the next 3 years in ways that would make it legal?
I use butter and hi-ratio shortening in my meringue buttercream. Isn’t it possible that the ban may cause some companies to go belly-up. If sweetex( not sure what other items the company makes) is going to be the same as Crisco, why on earth would anyone buy sweetex.
Melmar, I am in Texas as well. Under Texas cottage food laws, we can make Swiss meringue buttercream, but not Italian meringue buttercream. Hope this helps.
Stephsweetreats - Crisco and other shortenings found at grocery stores removed transfats a few years ago. Your icing recipe probably won't be affected because it's already not in the shortening. :)
Quote by @stephsweetreats on 3 hours ago
I use butter for cupcakes, cakes, etc, but do use crisco/shortening in some things as my "secret ingredient" in some frostings and fillings. What am I going to do?! Having a mild panic attack over here. Do you think the companies can change their products in the next 3 years in ways that would make it legal?
Cake goddess - are you using a hybrid? I tried smbc with no extra powdered sugar, but it did not hold up well for me in our 100 degree heat and I had huge bulging issues on my test cakes. I also couldn't pipe a rose with it to save my life it was so soft. Thankfully I have a group of people who aren't sick of recipe test runs!
Quote by @cake_goddess on 1 hour ago
Melmar, I am in Texas as well. Under Texas cottage food laws, we can make Swiss meringue buttercream, but not Italian meringue buttercream. Hope this helps.
I do use only butter and no powdered sugar until summer and then I add 1/3 high ratio to2/3 butter, if I am doing a buttercream cake. I usually use ganache under my fondant unless they specify buttercream.
Melmar02 I read that too, but after looking at the new law that passed I swear they were saying that this one was to specifically attack "fake" fat-partially hydrogenated oils. Which would be Crisco. I'm not sure if I just misunderstood (fingers crossed!) or if it will be gone in three years.
Quote by @melmar02 on 9 hours ago
Stephsweetreats - Crisco and other shortenings found at grocery stores removed transfats a few years ago. Your icing recipe probably won't be affected because it's already not in the shortening. :)
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