I haven't made buttercream icing in quite some time, but I know that shortenings no longer have trans fat in them. I'm a little afraid this is going to cause a problem when I make cupcakes next week for a friend's birthday celebration. So if there aren't any transfats in shortening anymore, what do you guys use?? I don't make cakes enough to warrant spending a ton of money on something I only use once or twice a year, but I also have no idea how the buttercream is going to hold up or taste now either.
Advice please and thank you <3
I've found some with the added fats hun. Don't know where you're located at but in TX at HEB and Walmart they've got them. You just have to look on the label. There's one brand bake rite that has some added.
For what it's worth I still use Crisco w/o a problem
Also, there is a thread on here where we talked about adding 'fat' to shortening to create our own blend. Render some chicken or pork (or other meat - maybe lard?) fat. It probably wouldn;'t take much.....I'm thinking like a tablespoon (or less) per cup of shortening well mixed in.
I did invest in a box of Sweetex, so I am fixed up for a while. Before, however, I too used Crisco and I really don't think there is a world of difference.