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Aother Question About Buttercream Frosting - Page 2

post #16 of 21
Quote:
Originally Posted by AnnieCahill View Post

I use Warren Brown's recipe for IMBC.  You can find it on YouTube with VERY detailed instructions.  I use a lot of vanilla and 1/2 cup extra sugar in mine.

 

I used his youtube video on IMBC when I first learned how to make IMBC. I think I watched it twice because I was worried that it would be difficult and I would mess it up..but I have to say, I think it's fairly easy to do. I still make IMBC predominately and it's not a big time consumer or a pain to make.  I am a bit heavy handed on the vanilla as well.

 

also - I think it's less sweet than powdered sugar bc but it's still sweet, smooth and silky. 

post #17 of 21
Quote:
Originally Posted by kd005 View Post

Hi I was wondering if anyone can give me a good buttercream recipe using alpine shortening. I was told this is very good for frosting.
Thankyou
If any of you have a Harris Teeter in your area my roomie was told by her culinary instructor that they did not remove the trans fat which I believe is what "high ratio" is. So I use that...much cheaper than buyng shortening labeled high ratio...Not sure if it is true but I havent had any problems.
post #18 of 21
I have only made the IMBC once and it turned out perfectly. I flavored it with Lorann's strawberry Kiwi oil for a kids birthday party and my customer absolutely raved about it and immediately placed an order for a bridal shower cake. For my wedding Sat I am flavoring it with Lorann's Princess Emulsion.
post #19 of 21
Hi Ratio shortening has emulsifiers. That, not trans fat content, is what makes it high ratio.
Quote:
Originally Posted by BatterUpCake View Post

If any of you have a Harris Teeter in your area my roomie was told by her culinary instructor that they did not remove the trans fat which I believe is what "high ratio" is. So I use that...much cheaper than buyng shortening labeled high ratio...Not sure if it is true but I havent had any problems.
post #20 of 21

darn...I guess I need to look up emulsifiers

post #21 of 21

OK..I found my answer right here on CC! Trans fat shortening is creamier and more heat resistant. People use the high ratio because it has the same properties and  the trans fat kind is hard to find. The HT shortening still contains trans fat.

 

 

http://cakecentral.com/t/716213/help-walmarts-shortening-is-now-transfat-free

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