I Have A Question About Using Frying Shortening.
Decorating By waterlily Updated 3 Jul 2008 , 1:36pm by Cakery
Okay, this might be a stupid question, but has anyone used frying shortening found at Sam's for their buttercream? I cant seem to find any other shortening other than this there. I asked about hi ratio and they dont carry it and couldn't find crisco there, either. Just wondering if it would work the same!!! I would prefer hi ratio but dont think I would get it in time for next week.
I don't think frying shortening would work satisfactorily for b/c. 
(For one thing, it won't have the emulsifiers and stabilizers that make hi-ratio able to absorb more liquid than regular shortening.)
My Sam's carries large 6# containers of Crisco. If you can't find Crisco at the Sam's, it's available at most grocery stores.
In fact, I would use any brand of regular shortening before attempting to use frying shortening.
HTH
My Dad was a baker for 65 years and in his old recipe books that I inherited, there is a recipe for frying doughnuts and it calls for using Sweetex. I was quite surprised when I saw that.
I was just wondering the same thing when I saw shortening for frying at restaurant depot last week. But I didn't have my glasses so I couldn't read the ingredients.
when you buy the shortening, try to get some that still had the trans fat in it...(not crisco)...usually a store brand these days, but make sure there are no animal fats in it.
Actually.....all types of shortening can be used in frying. Many have recipes listed on the sides of the labels. Crisco has what they call....PROFESSIONAL CRISCO....which is used in the resturant business. Lard is heavy with meat fats....where allot of the shortenings have been toned down with just soy oils, veg. oils, etc. Allot of the pre-creamed shortenings that are still made....those have a small amount of meat fats in them as well. I personally know that using some off brands of shortenings.....will not do as well in making the buttercream frostings and some will and and can leave a taste. After 30 years of making cakes....Crisco is still good....even without the trans fats. I use heavy liquid whipping cream and Half & Half in my recipe....and I never have any problems with the new Crisco. I do use another brand of shortening as well in with the recipe....and many time use the Hi-Ratio as well.
Where I live it's often challenging to find all of the ingredients I need and sometimes I have to make substitutions 
. Like using mayo in place of an egg, evaporated milk in place of milk, coconut milk in place of evaporated milk in place of milk, whatever flour I can get my hands on...the list goes on.
Once there was no Crisco to be had anywhere 
. I was desperate. I picked up a can of Bake Rite which is a vegetable shortening/lard mix. It looked and tasted just like Crisco and worked perfectly 
. I would never use it for my vegetarian customers. But, for others, in a pinch I know it would work. I've only had to use it the one time, thankfully.
Christi.....usually I blend it in with the other shortening. I do about half and half. So normally my recipe I use....calls for 2 lbs. powederd sugar...and I use 3/4's cup of Crisco and 3/4's cup of Hi-Ratio or another brand I can get here. When it's hotter....and more humid....I cut back on my liquid some. My recipe has help up....for an outside wedding under a tent and it was 92 degrees....and humidity was very high. It set for 5 hours before they cut the cake....which I didn't find out till later from the mother of the bride....she said it did perfect. So I have stuck with my recipe for 25 years now. This is the outside cake too.
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