Some recipes can be made with or without icing sugar if you want a paleo option. Coconut oil can also be used in traditional butter cream recipes as a butter substitute. The liquid proportions may need to be adjusted slightly for consistency. What is the difference between lard and shortening? Most shortening is made from vegetable fat - e. Shortening, butter and lard are pretty much interchangeable, but lard does have a distinctive taste that shortening doesn't have. Also lard is pig fat so it's high in cholesterol.
How do you make shortening at home? Swapping in Butter So for every 1 cup of shortening called for in a recipe, use 1 cup butter or margarine plus 2 tablespoons. Butter has a lower melting point than shortening and might change the texture of your recipe slightly, making it more or less crisp, less flaky or less fluffy.
Also, it is very important to reduce the liquid milk, water, etc. Can you use shortening as a substitute for butter? In general, you can substitute shortening for butter in equal amounts in baking recipes not the frosting or icing, though—yuck. Shortening yields higher, lighter-textured baked goods, which is sometimes preferable to butter depending on what you're making.
Butter naturally has some water in it; shortening doesn't. When a recipe calls for shortening What does that mean? Shortening in Cookies Shortening is percent fat, meaning there is no water in it and no steam is created during baking. The lack of water also means that shortening does not increase gluten production, so cookies made with shortening tend to be softer and more tender.
What is Crisco shortening made of? As of , Crisco consists of a blend of soybean oil, fully hydrogenated palm oil, and partially hydrogenated palm and soybean oils. According to the product information label, one g serving of Crisco contains 3 g of saturated fat, 0 g of trans fat, 6 g of polyunsaturated fat, and 2.
What is shortening in pastry? It's not readily available where I live and it's more expensive. Also, it's even more expensive to have it shipped, so double-whammy. But I kept hearing it talked about in cake circles everywhere so I finally bit the bullet and ordered some.
Here's my take. First, is it a better product? My buttercream did seem smoother and creamier when using the high ratio shortening. However, after trying it, I came to the conclusion that the slight improvement in texture did not outweigh the extra costs. I live in rural Mississippi and I'm already charging more for cakes than most of my competitors. If I add an expensive ingredient to my recipes, I have to raise my prices again and I'm not sure my clients would tolerate another price increase.
Besides, I'm not convinced that the difference is all that noticeable for the general public. I taste buttercream all. But would my family or friends or clients? Probably not. However, for those of you who can get your hands on high ratio shortening without having to pay exorbitant shipping costs, it may be worth it for you. At the very least, order a small container of it and give it a try. Then you can draw your own conclusion. Other than actual shortening substitutes So if you're looking at any of my frosting recipes , I usually use some butter and some Crisco shortening.
I feel like the combination gives the fantastic flavor of butter but the stability of shortening. My most popular recipes are vanilla buttercream , chocolate buttercream and this cream cheese buttercream.
If you choose to use all butter instead of some portion of shortening , the frosting will be softer. It will melt wilt, sag faster if your cake is in a warm room or outside. It will not be as stable at warmer temperatures. Piped buttercream will not hold its shape as well outside of the refrigerator. Think of it this way: shortening at room temp is still solid.
Butter at room temp becomes quite soft. Your frosting will reflect those differences depending on what you use. If you use all shortening - it will hold it's shape really well. On the other hand, if you use a mixture of shortening and butter, it will also hold up pretty well. But if you use all butter, it will soften and not hold it's shape as well. You can also substitute butter for shortening in baked goods, but sometimes there are also noticeable differences.
With the lower melting point of butter, if you use butter instead of shortening when baking, your cookies will spread out more and be softer. I use both butter and shortening in our favorite chocolate chip cookie recipe and they are divine! I don't think the substitution would be as noticeable in cake, other than a slight texture difference. But then again, I rarely test that theory. These petit fours for example I wouldn't swap the shortening for butter quite simply because I don't want to mess up a good thing!
I know shortening sometimes gets a bad rap, but these are not all bad things! They are just differences you should be aware of if you make a change to a recipe.
And I think that's it! If so what is the equivalent measurement? Thank you so much???? Hi Cherry, I have not tried ultra fine sugar. The closest sub I have used is to blend sugar in a high powered blender to make powdered sugar. You might be able to try this! Just wondering if there's a mistake in the amount of sugar listed.
I needed more icing then the recipe so I used 2 cups of butter 2 cups or shortening and 1 whole bag of sugar which would be 8 cups of powdered sugar and everything seems to be perfect. I'm wondering, should I really add the extra bag of sugar? No, If you feel your frosting is the perfect taste and consistency leave it!
Sometimes humidity and other factors do make a difference in our baking and frostings. Also the temp of the air and of the butter, so go with your gut.
If you feel the frosting is a little more runnier than you need for piping or it tastes little too much like butter then I would add a little milk and sugar. Otherwise leave it! You used 4x the amount of butter and shortening but only 2x the amount of powdered sugar. Omg these are the cutest cupcakes ever, love them and the buttercream sounds so delicious! Dont cut the rainbow too long. If they are too long they will slouch. Otherwise they stay up really well! The candy is stiff enough. Do I need to do something to the rainbows to get them to stay up?
I am doing these for my 1 year old niece's bday this coming weekend! Make sure your frosting is a stiff frosting less milk more powder sugar, also refrigerating it after its piped helps too. If the rainbows are not too long they stay up really easily. I only ran into problems with the rainbows were long and too tall for the cupcakes. I have been in search of the frosting made from crisco shortening called "buttercream" for my whole adult life.
I remember eating it when I was a kid back in the 60's OMG I just loved it. Ate the cake, left the frosting. I hardly ever eat cake these days, but when I do, I am looking for that taste I remember oh-so fondly!
Hey, I fully intend to make this frosting, but I also want the little rainbows. I've searched and searched and found similar items, but nothing in that color order. For some reason, it's making a difference to me and I want those!! They can be so tricky to find, and it always seems like when you need something it disappears from the shelf! I have seen them at target and walmart, and even the reg grocery stores- but it has always been random.
Try checking next to the sour straws in the candy isle or at the check out, I usually find them right by those. Good luck! Your email address will not be published. This site uses Akismet to reduce spam. Learn how your comment data is processed. Email Facebook Instagram Pinterest.
I like to use simple gallon sized bags. I cut the tip of a corner off, insert frosting tip this is a 1M star tip place in a big cup, with top rolled over and scoop in frosting! SO easy and disposable.
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