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FDA ruling could ban shortening with trans fats in US - Page 3

post #31 of 201
I've been using an all-butter formula for buttercram with confectioner's sugar, or you could use a meringue buttercram, which tastes better anyway. No trans fats required. It's the cake mixes that will be affected, because food companies use trans fats to keep things on the shelf longer. The process of making the trans fat makes them not go rancid as fast, so they use them for things that will be sitting on suprmarket shelves for months.

Switch to the all butter icing, it tastes better too. http://acaketorememberva.blogspot.com/2013/08/weird-buttercream-recipe.html
post #32 of 201

The FDA is in the 60 day comment & info gathering stage.  I suspect this is more about giving people time to make adjustments - including bakers :)

 

http://www.fda.gov/NewsEvents/Newsroom/PressAnnouncements/ucm373939.htm
 

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post #33 of 201

I think the problem has long been that our everyday foods contain too much bad things in small quantities - be it trans fat, high-fructose corn syrup, flavorings/colorings, you name it. We take it for granted, or have up until recently. Cumulatively we consume way more this way, I'd guess, than with the occasional all-out yummy indulgence of an occasional frosted and food-colored cake.

 

Honesty in labeling should be the key - no "per serving" bamboozlements, and individual ingredients should be listed, even if they're bugs, or sea critters - people can vote with their pocketbooks; some will eat the stuff anyway and for those with allergies it is indeed critical to know what they may be ingesting. I have a friend with serious food allergies who is justifiably irritated by foods that list "spices" under the ingredients. That, or "artificial and/or natural flavorings" doesn't tell a person much that helps him or her decide whether it's okay to eat that food.

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"Whatever you do, work at it with all your heart, as working for the Lord . . ." -- Colossians 3:23 NIV
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post #34 of 201
I agree about labeling, but if a person is eating foods with added sugar of any kind, coloring, and flavoring it's unlikely that those ingredients are the biggest diet issue he/she has if attempting to eat a healthy diet. That's not "the problem" iow.
post #35 of 201
Quote:
Originally Posted by costumeczar View Post

I've been using an all-butter formula for buttercram with confectioner's sugar, or you could use a meringue buttercram, which tastes better anyway.

 

I've been using "The Recipe That's Been On The Back Of The C&H Powdered Sugar Box Since Before Most Of Us Were Born," all-butter, hand-mixed (my preferred implement being a stainless steel dinner fork), since the days when there were more dry frosting mixes on the grocer's shelves than canned frostings. And my strawberry and maple-cinnamon frostings are derived directly from that recipe.

 

And I prefer both the flavor and the texture to any frosting I've tasted on any professionally baked and decorated cake.

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James H. H. Lampert
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post #36 of 201

Wow..just curious...how do you hand mix enough frosting to do a wedding cake?

post #37 of 201

Jeff, Mr. Bisquick :wink:  just enjoys baking. There are lots of hobby bakers on here. 

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post #38 of 201
Quote:
Originally Posted by howsweet View Post

I agree about labeling, but if a person is eating foods with added sugar of any kind, coloring, and flavoring it's unlikely that those ingredients are the biggest diet issue he/she has if attempting to eat a healthy diet. That's not "the problem" iow.


Well, if we're talking about cake, it's hardly possible to avoid sugar. An occasional indulgence is permissible on a diet if planned for and exercise done to compensate for it, if you're tracking it that closely.

"Whatever you do, work at it with all your heart, as working for the Lord . . ." -- Colossians 3:23 NIV
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post #39 of 201
Quote:
Originally Posted by Jeff_Arnett View Post
 

Wow..just curious...how do you hand mix enough frosting to do a wedding cake?

Dunno. Never had any reason to find out.

 

But remember: printing presses and small machine tools can certainly be (as the printer in Colonial Williamsburg puts it) "powered by beer." Back in the 18th century, anything that was too small to be run by a water wheel generally was run by elbow-grease.

 

And looking at it from another direction, I'm sure that if I needed to duplicate the dense, candy-like texture of hand-mixed BC, I'm sure that any mixer that can be run slowly enough to knead bread dough could also be run at a speed that would approximate the speed of a hand-held dinner fork blending powdered sugar with room-temperature (or sometimes colder) butter and some combination of liquid ingredients.

 

Quote:
Originally Posted by MimiFix View Post
 

Jeff, Mr. Bisquick :wink:  just enjoys baking. There are lots of hobby bakers on here. 

Mr. Bisquick? To whom are you referring (yes, I've made biscuits and even a cake from it, and I regularly make waffles from it, but . . . ?)  BTW: did you know that Bisquick was invented by a railroad dining car cook? My understanding is that about all General Mills did with the recipe was to substitute shortening for the original lard. Rectangular loaves of bread were also a dining car invention: they could be packed into the tight space of a dining car kitchen with less wasted space.

James H. H. Lampert
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Flickr "baked goods" set http://flic.kr/s/aHsjvZvdTh

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post #40 of 201

I hope my question wasn't taken out of context....I was just curious....I guess I assumed you decorated a variety of cakes weekly like many people here do, and I couldn't imagine how you possible would make large quantities of icing by hand.  I make sometimes 2 or 3 20 quart batches a week in peak baking season.......

post #41 of 201

ok I see alot of comments and laughs, and off topic responses from those who dont currently use Sweetex or high ratio shortening, but for those of us with our recipe that DO use them.. including Sharon Zambino...what are we going to do now? I will not switch to SMBC or anything similar.

 

Has anyone tried the Sweetex Z?? I would like to keep my crusting please. ANYONE? this is huge problem, laugh all you want but for us crusting buttercream makers...and lovers.. this is a huge deal that needs addressed and help from the cake central community..

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post #42 of 201
Quote:
Originally Posted by shannycakers View Post
 

Has anyone tried the Sweetex Z?? I would like to keep my crusting please. ANYONE? this is huge problem, laugh all you want but for us crusting buttercream makers...and lovers.. this is a huge deal that needs addressed and help from the cake central community..

 

Jason and embersmom have both answered the question above, right in this thread . . .

 

If you go back and read it, you will see what both of them have experienced using the zero trans fat version of Sweetex.

 

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post #43 of 201

Yes I had already seen that, Jason says its ok...except for temp.. and the Embers mom says " The icing we use at work went ZTF a couple of years ago, and there is a definite difference in its texture, depending on the season. During the colder months we have to store it closer to the oven because it gets too hard and crumbly otherwise. Conversely, during the warmer months it can be quite gloppy'.

 

That is 2 stark differences, which is why I asked for more experienced people to chime in that also use it, or another alternative that people have ACTUALLY used.

 

I do not consider that enough of a poll to determine whether I am going to purchase 50 pounds of Sweetex Z... which is expensive when 2 people are saying its temperamental and gloppy occasionally..

 

which is WHY i stated I wanted more peoples opinions and help that are crusting buttercream users. I do not need someone telling me to re-read a thread I have already read. If your not a crusting user, dont bother to comment if your not helping. I am now wasting my time responding to you..

Yes I am legal. Now move on and bake..
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Yes I am legal. Now move on and bake..
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post #44 of 201

additionally, is everyone forgetting that fondant has trans-fats also in it...

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Yes I am legal. Now move on and bake..
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post #45 of 201

Sorry, I was just pointing out that two users had experience using it, and it doesn't react the same way.  If any others have experience I am sure they will chime in, but it sounds like you probably shouldn't order 50 lbs of it if you were hoping it would handle the same as the trans fat version.

 

Good luck!

 

Liz

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