Help!!!! this change in the hi ratio shortening is stressing me to no end. my beautiful buttercream is no longer light . It is heavy and separates from the flavoring easily. it almost seems as though I added oil the the mix. any hint on how to work with the new shortening formulas?
I just don't understand why they have to go and fix something that does not need fixing. It is sickening that they take a perfectly good product and mess it up for all the cakers.
Why they had to go & fix something that does not need fixing is because 'they' think they are saving our life - clearing our arteries! As I suggested on another post - try using a bit of lard in your recipe to reintroduce trans-fats. Maybe that will help. I don't think it would take much but then I've never tried it.
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