Cake Central › Cake Forums › Cake Talk › Cake Decorating › Crisco and 0 Trans Fat
New Posts  All Forums:Forum Nav:

Crisco and 0 Trans Fat

post #1 of 7
3/14/12 at 9:04am
Thread Starter 
Hi All! I am making a wedding cake this weekend and I will need to get my buttercream smooth as possible. The bride wants my buttercream that I make with all crisco no butter. I have been making my buttercream with crisco with the 0 trans fat but I found a store that has "their" name brand and I was wondering if it would make my smoothing better? The label says:

Wescott Pre-Creamed shortening
Prepared with meat fats and veg oils
with mono-diglycerides added

it has Total fat 11g
Saturated fat 4.5g
Trans fat 0.5g
polyunsaturated fat 1g
monounsaturated fat 4g

will using this shortening form a nice crust where I can use the viva method to smooth and will it smooth better since it has some trans fat in it? Thanks for any help icon_wink.gif
Reply
Reply
post #2 of 7
3/14/12 at 9:29am
I only use Crisco and don't have a problem with crusting. It depends on the amount of ps you use. I find that the more I beat the crisco before adding anything else, the creamier it is.
Reply
Reply
post #3 of 7
3/14/12 at 9:43am
I usually use Crisco but found a store brand with the 0.5g trans fat, I tried it and honestly didn't see much of a difference with smoothing (it did crust the same). I am going to purchase some high ratio shortening for a cake I'm doing in May, I'm really hoping I love it as much as everyone else does. I'm losing sleep about the buttercream being smooth, it will be my first wedding cake.
Good Luck!
Reply
Reply
post #4 of 7
3/14/12 at 10:16am
I don't think I would want to use "meat fats" in my buttercream!
Monday, Tuesday, Wednesday, Thursday, Friday, Saturday, Sunday.
See. There is no "Someday"!
Reply
Monday, Tuesday, Wednesday, Thursday, Friday, Saturday, Sunday.
See. There is no "Someday"!
Reply
post #5 of 7
3/14/12 at 12:16pm
There's nothing wrong with meat fats...at one point we developed a BC recipe using lard (for people with dairy and soy allergies) and it was pretty good.
.
The Bakery Business Perspective
An experimental blog with new content every Tuesday!

Recent Articles: The Magic Pricing Formula • Copyright Law
Reply
.
The Bakery Business Perspective
An experimental blog with new content every Tuesday!

Recent Articles: The Magic Pricing Formula • Copyright Law
Reply
post #6 of 7
3/15/12 at 9:14am
Thread Starter 
Thanks for the help! I made a test batch of icing with it and it tasted really good but was really soft, so I think I will stick to my regular crisco for this wedding cake but I may experiment more using the pre-creamed shortening in the future icon_wink.gif
Reply
Reply
post #7 of 7
3/15/12 at 5:56pm
I use a store brand that does not contain animal fats vegetable shortening only that contains 2.5 grams trans fat. The trans fat is what helps your frosting. Crisco leaves a greasy feeling in your mouth so I stopped using it years ago. I do use it for baking. I also use icing shortening that I purchase from my cake supply store. It's wonderful and whips up nice and fluffy. Crusts wonderfully so you can use the paper towel method to smooth.
Reply
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cake Decorating
Cake Central › Cake Forums › Cake Talk › Cake Decorating › Crisco and 0 Trans Fat