Hi all,

I used to work in a bakery where they used butter, margarine and powdered sugar to make their buttercream.  They also added vegetol 102. Their buttercream was quite stable even at high temperatures and had a nice light and fluffy texture.  I am trying to recreate that at home but haven't been able to find a substitute for the vegetol.  apparently it can also be used in the production of soap but is totally food safe.  Anyone heard of this stuff? Use it? know where to get it in relatively small amounts?   

AIsn't just veggie oil blends? http://www.trademarkia.com/vegetol-77345897.html

yes it is something like that. The thing about it is it has a really high melting point so it was hard like soap at room temperature or even a bit higher than that. we would have to melt it down and add it to the buttercream very slowly.  anyideas where I can get it from?

AVegetol HPKO 102 - hydrogenated palm kernal oil http://snowcap.com/uploads/documents/Product%20Book.pdf

AMakers of Vegetol: http://www.nealanders.com/us Maybe you can contact them

Do you think cocoa butter would work the same way?  Solid at room temp, can be melted, would still taste delish.

Liz

AHave you tried using high ratio shortening?

AThe question I need to ask: do you really WANT to eat (or serve) something that is used to make soap, but "is food safe"?

Ditto

AI'm not sure about the soap making part. But to the OP, if you're in Canada you can check out Snowcap.com under Confectionary Fats on their product catalog.

Crisco was originally manufactured to use in making soap - until they realised that it could be eaten ...

http://www.ars.usda.gov/research/publications/publications.htm?seq_no_115=210614

My shampoo, conditioner, hand soap and body lotion all contain olive oil.  Does this mean I have to stop using it in the kitchen?

Thanks everyone for your input! 

I haven't tried Hi ratio.  I have to buy a lot just to try it and that's quite the investment if I don't like it.  the thing I liked about the Vegetol is that it stabilizes the all butter/ butter + marg buttercream with out affecting the taste and texture like adding Crisco does.  You use such a small amount and it does wonders. As far as the question about do I want to eat it.  I'd rather eat the tiny little bit of that than a giant mouth full of Crisco.  I don't think its much different than all the preservatives etc that get put into almost everything you buy at the grocery store. 

I am going to check out that snowcap link and thank you Cake Witch... teehee... for helping me find the right direction for finding what I am looking for.

AYeah I don't do all those preservatives or Crisco either. It's all by product sludge to me. To each their own though. I just personally wouldn't use any if it.