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Home > Taste of Home Community > Community Forums > Ingredients > Frosting Shortening

Frosting Shortening

Last post Aug 02, 2012 1:05 AM by jasper3975 . 3 replies.


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    • Not Ranked
    Joined: Mar 2012
    Posts: 5
    Posted: Aug 01, 2012 2:34 PM in Ingredients
    Post # 1
    Frosting Shortening

    What kind of "shortening" is best for bridal cake frosting?  I'm always confused which would be better,   crisco, butter, margarine etc......

    Thanks

    lynda

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  • Tampa, Florida
    • Top 500 Contributor
    Joined: Jul 2003
    Posts: 6,751
    Reply Posted: Aug 01, 2012 5:15 PM in Ingredients
    Post # 2
    Re: Frosting Shortening

    The answer is dependent upon the recipe. Shortening is unique unto to itself and must be used if the recipe call for shortening.  Criso is in that same category, but butter and margarine depend upon upon other factors in the recipe.  Usually, if the recipe calls for shortening or Crisco, there is no suitable substitute.  Use the product called for in the recipe. This is chemistry...  fat content is the key, and the way fat reacts under different conditions.  And, not all butters or oleos react the same.  Confused

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    • Not Ranked
    Joined: Mar 2012
    Posts: 5
    Reply Posted: Aug 01, 2012 5:47 PM in Ingredients
    Post # 3
    Re: Frosting Shortening

    I understand the fat content concept, the bridal cake frosting calls for "shortening", my question is which shortening specifically ?

    thank you for your reply.

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    • Not Ranked
    Joined: Oct 2009
    Posts: 1,650
    Reply Posted: Aug 02, 2012 1:05 AM in Ingredients
    Post # 4
    Re: Frosting Shortening

    When a recipe calls for shortening I always use Crisco brand.  I have tried a couple store brands but they seem "greasier" then Crisco, if that makes sense.  They are a different consistency, they seem softer, and just don't turn out as well in my opinion.  And if you want a real white frosting you definitely want to use the regular shortening and not butter flavored. 

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