Sometime ago someone posted a solution for making buttercream using the new shortenings without trans fat. I can't find any that have trans fat in them. My frosting turns out horrible without it. I use all shortening, and no butter. I know there is something you add to it to help, but can't think of what it was. I'd appreciate any help asap. Thank You
The off brands of vegetable shortening still have a little bit of trans fat...but not near enough to make a difference. I also used to use heavy whipping cream to add more "fat". I now only use a commercial grade shortening with trans fat. If you ever get the opportunity to buy sweetex or another commercial grade shortening..you will never go back to Crisco. Angels sing everytime I ice my cakes. It is unbelievable the difference.
P.S. Meringue powder is NOT the answer....it is a myth and for royal icing.
I'm not a pro so I'm still learning and developing my skills in decorating. When I heard about the "high ratio", I figured it was much ado about nothing. Boy, was i wrong! Once I found a supplier in my area (an hour away - 
), I was sold. There's just no comparison. The high ratio shortening makes such a difference in terms of the texture. For those special occasions when I'll really put effort into decorating a cake for family or friends, I won't be using store brands or Crisco. You just can't go back!
<quiet suggestion of the obvious>Have you considered switching from an all-shortening "buttercream" (how can it honestly be called buttercream if it contains no butter at all?) to an all-butter buttercream?</quiet suggestion of the obvious>
I've also made a completely fat-free, dairy-free frosting, just by thickening maple syrup (farm-bottled Vermont Grade B, as I recall) with powdered sugar. Essentially, an opaque glaze.
James....the Louisiana heat cannot take an all butter shortening. And it's all symantics...tomato..tomaahtoe...
butter cream comes in all forms..and they're all called "butter cream" ...and I've tried them all. I like the 1/2 shortening-1/2 butter...but it's too frickin hot here. What works for "me" and in Louisiana...is an all shortening ...using trans fat....butter cream.
Wilton offers 2 versions for high humidity/high temp BC. I'd think that made with hi ratio shortening, they'd work pretty well.
http://www.wilton.com/recipe/High-Humidity-Icing-Recipe-II
I looked at the high-ratio shortenings and noticed the price is tripled per can compared to regular shortening.
I just tried Indidebi's buttercream recipe because everyone seems to love it. I used walmart brand shortening. It came out gritty. Could it be the shortening? Or should I mix it longer? I also added a tsp. of salt to cut the sweetness.
I want my trans fat back!! I have two large sheet cakes to frost on Friday.
In my recipe I use shortening, powdered sugar, salt, vanilla, and butter flavoring and water. My icing always comes out very smooth and everyone loves the flavor. It also crusts well. But without the transfat shortening it is a disaster.
What could I add to solve the problem? Maybe some dream whip? I'm lost. Please HELP!! 
AIndydebi"s takes Dream Whip did you leave that out? Before I switch to hi ratio shortening I used to use Indydebi's recipe and 1 time out of a hundred batches it came out gritty. I am convinced it was because I had a bad batch of powdered sugar. Why do you consider your recipe a disaster?
Yes, I added the dream whip to her recipe. My recipe just doesn't have the snooth texture without the transfat. It looks grainy, but doesn't taste grainy, and is very hard to smooth.s Maybe I'll try her recipe using domino sugar instead of walmart brand. That might help with the grainyness.
AI only use Walmart powdered sugar. hi ratio shortenin is impossiblt's imp it's impossible to accept any other recipe I know I could never go back. The only thing you can do is bite the bullet with the expense of high ratio or accept new recipe that doesn't have any trans fat.
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