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IMBC using shortening

post #1 of 4
1/18/13 at 11:27am
Thread Starter 

edited to say---the original post has disappeared somewhere--this is my answer to someone else's question that is no longer here~~~~

 

 

Quote:

i substituted just a bit of shortening for part of the butter once

 

in smbc and gagged did not care for it at all

 

i was shocked at how it came out

 

no disrespect to those who can make it successfully

 

more power to you

 

did not work for moi


Edited by -K8memphis - 1/24/13 at 5:48pm
 
 

 

 

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post #2 of 4
1/18/13 at 11:39am
Tomorrow I will make a batch then let you know how it goes am very concerned about the shortening ruining the BC. If still has advice please share
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post #3 of 4
1/24/13 at 4:31pm

I sub shortening in my IMBC all of the time.  I don't care for the taste of all of that butter but I love the texture of it.  I use 1lb of butter to 8oz of high ratio shortening.  Love it!  It also is more "white" in color.

~Jacqui~
www.jacquiscakes.com
http://www.facebook.com/JacquisCakes#!/pages/Jacquis-Cakes/145518139137?fref=ts
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~Jacqui~
www.jacquiscakes.com
http://www.facebook.com/JacquisCakes#!/pages/Jacquis-Cakes/145518139137?fref=ts
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post #4 of 4
1/25/13 at 11:31am
I finally made the butter cream, the result was pretty great. I live in a hot area so will add more shortening. Thanks for the help.
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