Shortening Buttercream That's Not Crisco
Baking By JessicakesBakes Updated 10 May 2011 , 4:34pm by JessicakesBakes
I just had a yummy cupcake with a great Frosting. I asked the lady who had brought them about it. I was able to get it out of her that is was shortening based but that she died not use Crisco. This did not have that greasy shortening feel. Is there a better shortening out there? I feel so new to all of this.....
She was really not willing to spill her secrets....i guess I'm the competition.... But I know someone here will share. 
Is sweetex hi-ratio? Maybe I dont really know what that means......hi-ratio, I mean.
In CA it is illegal to use Sweetex shortening when making baked goods for sale due to the trans fat ban. There is an alternative called Sweetex Z made without trans fats, for buttercream it works similarly to regular Sweetex but it is softer and more temperature sensitive.
Of course you can still use Sweetex for personal use as long as you are not charging for the cake, but it is only available in 50 lb blocks.
We buy Sweetex Z directly from BakeMark, a national distributor that offers cash & carry if you call in advance.
http://www.yourbakemark.com/contact/branches.html
You can also find it online at the link below, but shipping would probably be pretty expensive.
http://www.foodservicedirect.com/product.cfm/p/155608/Ach-Food-Sweetex-Cake-and-Icing-Shortening-50-Pound.htm
It could be the difference in the recipes. I've gotten feedback that my crisco-based icing doesnt' taste greasy. but I've made icing (different recipe) in which all I could taste was the shortening. I was immediately grateful that I KNEW a crisco-based icing could taste great. If my only exposure had been that crappy recipe, I'd never make crisco icing ever.
Logically, the more shortening in the recipe, the more shortening you will taste.
So it may or may not be the shortening brand. It may be the recipe.
You can also use Spectrum Organic shortening. It is made with palm oil and NOT soybean oil. I find that I can tell the difference between those two in taste. It took me a long time to realize this was the difference, at least for me.
You can also use Spectrum Organic shortening. It is made with palm oil and soybean oil. I find that I can tell the difference between those two in taste. It took me a long time to realize this was the difference, at least for me.
Spectrum Organic shortening is actually 100% palm oil, we use it to make dairy-free and soy-free buttercream frosting.
Interestingly enough, Sweetex Z is also 100% palm oil. It performs similarly to Spectrum Organic shortening for about half the cost (if you can buy in bulk of course).
You can also use Spectrum Organic shortening. It is made with palm oil and soybean oil. I find that I can tell the difference between those two in taste. It took me a long time to realize this was the difference, at least for me.
Spectrum Organic shortening is actually 100% palm oil, we use it to make dairy-free and soy-free buttercream frosting.
Interestingly enough, Sweetex Z is also 100% palm oil. It performs similarly to Spectrum Organic shortening for about half the cost (if you can buy in bulk of course).
Yes, you are right! I forgot one word, but it was an important word! I changed it.
Interesting to know about Sweetex Z. I'll have to get my hands on some and try it. In the meantime, Spectrum is easier to get here than Sweetex, so I can use that until I get some.
You can also use Spectrum Organic shortening. It is made with palm oil and soybean oil. I find that I can tell the difference between those two in taste. It took me a long time to realize this was the difference, at least for me.
Spectrum Organic shortening is actually 100% palm oil, we use it to make dairy-free and soy-free buttercream frosting.
Interestingly enough, Sweetex Z is also 100% palm oil. It performs similarly to Spectrum Organic shortening for about half the cost (if you can buy in bulk of course).
That's interesting....so why would anyone want to buy Sweetex Z? Does Sw. Z have those miraculous emulsifiers that make icings so creamy, or is that only possible with trans fats? I have used Spectrum Organics in baking with good results (in fact, I just made some donut muffins with it!) but never thought to use it in icing.
That's interesting....so why would anyone want to buy Sweetex Z? Does Sw. Z have those miraculous emulsifiers that make icings so creamy, or is that only possible with trans fats? I have used Spectrum Organics in baking with good results (in fact, I just made some donut muffins with it!) but never thought to use it in icing.
Trans-fat free emulsifiers do exist...I don't know enough about how Sweetex Z is made to say what the difference is, but since it is still marketed as high-ratio shortening they presumably include some kind of emulsifying agent when they process the palm oil.
The main reason I buy Sweetex Z is because Sweetex cannot be used for commercial food products in CA due to the trans fat ban. If you're talking about Sweetex Z vs. Spectrum, Sweetex Z is much cheaper for those who buy in bulk.
EDIT: I just looked it up and Sweetex Z contains mono and diglycerides as emulsifying agents in addition to the palm oil, so it's not technically 100% palm oil like Spectrum. From what I've read, only a small amount of mono and diglycerides are necessary to achieve an emulsifying effect, so the shortening falls under the 0.5g/serving threshold for trans fats and thus qualifies as a trans fat-free ingredient.
Here is a PDF put together to help restaurants in NYC eliminate trans fats, it has a lot of great info:
http://www.nyc.gov/html/doh/html/transfat/english/shorteninglist.pdf
That's interesting....so why would anyone want to buy Sweetex Z? Does Sw. Z have those miraculous emulsifiers that make icings so creamy, or is that only possible with trans fats? I have used Spectrum Organics in baking with good results (in fact, I just made some donut muffins with it!) but never thought to use it in icing.
Trans-fat free emulsifiers do exist...I don't know enough about how Sweetex Z is made to say what the difference is, but since it is still marketed as high-ratio shortening they presumably include some kind of emulsifying agent when they process the palm oil.
The main reason I buy Sweetex Z is because Sweetex cannot be used for commercial food products in CA due to the trans fat ban. If you're talking about Sweetex Z vs. Spectrum, Sweetex Z is much cheaper for those who buy in bulk.
EDIT: I just looked it up and Sweetex Z contains mono and diglycerides as emulsifying agents in addition to the palm oil, so it's not technically 100% palm oil like Spectrum.
Here is a PDF put together to help restaurants in NYC eliminate trans fats, it has a lot of great info:
http://www.nyc.gov/html/doh/html/transfat/english/shorteninglist.pdf
Thank you. I read your previous post wrong...thought you were saying Spectrum was cheaper. I'm not in CA, but I know the ban of transfats is coming everywhere. I just don't know what I'm going to do when Sweetex is no longer available to me, because my icing is sooooo much smoother and easier to work with since I started using Sweetex, and it holds up in the heat for outdoor events. I love to work with butter whenever possible, but sometimes it's just not practical. I'm not a pro--just an avid hobbyist who bakes and decorates cakes for anyone who'll let me!
Thanks for the link, too. 
Thank you everyone for all of this feedback and information! Since I know this girl was for sure not using Crisco, and since we also live in CA, AND since I know where she does most of her supply shopping I am pretty sure I can narrow it down. And I think I will keep trying some other recipes. I love way you can decorate with the Wilton BC recipe, but I can't stand to eat it and I have tried SMBC and it's just too buttery for me. I love the flavor of CC frotings, but you can't use them for everything. I know the perfect middle grounds exists. Trial and error and lots and lots of practice!!
Has anyone used the Kitchen Krafts brand?
It could be the difference in the recipes. I've gotten feedback that my crisco-based icing doesnt' taste greasy. but I've made icing (different recipe) in which all I could taste was the shortening. I was immediately grateful that I KNEW a crisco-based icing could taste great. If my only exposure had been that crappy recipe, I'd never make crisco icing ever.
Logically, the more shortening in the recipe, the more shortening you will taste.
So it may or may not be the shortening brand. It may be the recipe.
I've been avoiding Crisco, but if you say you do use the new Crisco (no trans fat), then what kind of powdered sugar do you us Debi? I ask because I used the new Crisco and Walmart powdered sugar (not your recipe) and it was gritty. I didn't know what ingredient to blame. Right now, I'm using a Kroger vegetable shortening and the Walmart p.sugar and there's no grittiness. But if I was to go healthier and switch to Crisco, I'd definitely pay more for sugar cane p.sugar like C and H.
We've found no difference in terms of taste or texture between different brands of powdered sugar, including beet vs. cane sugar (we use only beet sugar when customers are strict vegans, since cane sugar is processed with animal bone char).
If you are getting gritty frosting it probably has to do with the process rather than the ingredients.
Does anyone know where Sweetex Z can be purchased in the So Cal area? And in quanities smaller than 50#? I did find some hi-ratio in a 3# on KitchenKrafts.com but it is labeled as their brand.
I just got my hands on some BakeMark Hi-Ration shortening. I can't wait to try it!!
OMG! What a difference!! I am sure that some here can make the perfect buttercream with butter, or the perfect buttercream with Crisco, but for me - HI RATIO SHORTENING is awesome! I feel like a kid on Christmas! I made a cake for Mother's Day and was so nervous to try this frosting. Another buttercream that I was so afraid we would all hate - (I haven't been having much luck!)
It was great! I used some lemon and Butavan (It was a white cake filled with lemon curd) and it was smooth, yummy, crusted nicely and wasn't too sweet. THANKS for sharing the hi ratio secret!!!
I just got my hands on some BakeMark Hi-Ration shortening. I can't wait to try it!!
Where did you buy this shortening, was it branded as BakeMark or BakeSense? Does it contain trans fat?
I've been avoiding Crisco, but if you say you do use the new Crisco (no trans fat), then what kind of powdered sugar do you us Debi? I ask because I used the new Crisco and Walmart powdered sugar (not your recipe) and it was gritty. I didn't know what ingredient to blame. Right now, I'm using a Kroger vegetable shortening and the Walmart p.sugar and there's no grittiness. But if I was to go healthier and switch to Crisco, I'd definitely pay more for sugar cane p.sugar like C and H.
When using store brand sugars it can be made from beet sugar rather than pure cane and that can cause the grittiness in the buttercream. My GV brand was made with pure cane forever but in the last year they switch back to beet sugar.
I do wonder though, when we will stop calling Crisco the "new" Crisco. Crisco changes it's formula about 4 to 5 years ago.*
*Okay I just looked it up, and the posts about it started appearing in the spring/summer of 2007.
I got it at Calico Cakes in Buena Park. They said it is Bake Mark, but they repackage it into 3lb packs. I don't know about the transfat, but as a hobby baker its not so important to me.
Quote by @%username% on %date%
%body%