ladyonzlake
Posted 22 Jul 2006 , 8:42pm
post #1 of 5
I'm just wondering if anyone used part shortening in their IMB and if so how is the taste and texture? Does it help it to hold up to high temperatures?
4
replies
i used SMBC and substitute half of the butter for hi-ratio shortening, it makes the icing very stable. plus, it makes the icing more neutral, similair to whipped cream. i saw a pastry chef on foodnetwork say that he uses shortening in his IMBC as well.
ladyonzlake
Posted 23 Jul 2006 , 6:46pm
post #4 of 5
Thanks so much for your reply. I think I will try it out and I do have some Hi-Ratio shortening (that stuff is hard to find).
ladyonzlake
Posted 23 Jul 2006 , 6:50pm
post #5 of 5
P.S. Dailey, I love your cakes! Beautiful!
Jacqui
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