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Hi-ratio shortening frosting with white spots

post #1 of 7
5/15/12 at 9:01am
Thread Starter 
Hi everyone,

I made Sugarshack's frosting recipe this weekend and after trial and error I finally got it to taste well. Well, one cake I made was left out overnight on the counter and when I saw it in the afternoon it had white spots all over it. I gave this cake to someone and thought they would refrigerate it but they didn't. I also used a homemade jam and it was starting to smell so I threw it out.

What could have caused these white spots all over the cake? The frosting was pink BTW.
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post #2 of 7
5/16/12 at 10:11am
Salt is usually the culprit.
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post #3 of 7
5/28/12 at 1:57pm
Thread Starter 
Quote:
Originally Posted by KarolynAndrea

Salt is usually the culprit.



Oops I barely saw this reply. It's a shame if it is salt since I used it to cut down on the sweetness.

Thank you for your advice!
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post #4 of 7
5/28/12 at 8:29pm
Try using popcorn salt (not butter flavored) next time. It made a difference for me!
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post #5 of 7
5/28/12 at 8:36pm
Thread Starter 
Quote:
Originally Posted by lardbutt

Try using popcorn salt (not butter flavored) next time. It made a difference for me!



I'm open to trying this. Do you think this will help with the white spots as well as cutting down the sweetness?
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post #6 of 7
5/28/12 at 9:56pm
I warm up a liquid a little bit and dissolve the popcorn salt in it before adding it. I usually mix this up before beating the shortening so it can cool if I've warmed it up too much.
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post #7 of 7
5/29/12 at 6:15am
Yes, it cuts the sweetness and I have never had one white spot while using it! (I did with regular salt) I don't bother dissolving it and I have no problems.
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