Icing Shortening?!


Question: I used to ice enough cakes to warrant the extra expence of buying icing shortening. Its only available in my area in 40 pound packages. Now I only decorate several cakes a year but still want the results i used to get.........Does anyone know of a way to alter regular veg shortening so I get the same taste, texture and results as I did with the icing shortening????


Answers: I used to ice enough cakes to warrant the extra expence of buying icing shortening. Its only available in my area in 40 pound packages. Now I only decorate several cakes a year but still want the results i used to get.........Does anyone know of a way to alter regular veg shortening so I get the same taste, texture and results as I did with the icing shortening????

This is also called hi-ratio shortening, and is meant to be used in recipes where there is a high ratio of sugar to the other ingredients (hence the name.)

Sweetex and Alpine and CK Products are brand names I'm aware of, although I've never tried the hi-ratio shortening myself. (I don't think CK sells directly to consumers.) Most say it is superior and eliminates the greasy aftertaste/mouth feel.

Are there any local independent/Mom-and-Pop stores or bakeries that offer cake decorating classes? If so, they may sell it. Or you may be able to purchase small amounts directly from a bakery. But the two links in sources will give you options for ordering smaller quantities online......you won't have to get a 40 or 50 lb. package!

Happy Baking!
~ Maria

first, I did not know there was a different shortening for icing than the usual shortening at the store. next, and this is just a suggestion, maybe you could arrange to buy smaller amounts for what you need at a local bakery or cake decorating shop. Then you wouldn't have to mess around altering regular shortening. I guess you learn something new every day!!!

This is the recipe I use

1/2 cup solid vegetable shortening
1/2 cup butter or margarine, softened
1 teaspoon Clear Vanilla Extract
4 cups sifted confectioners' sugar (approx. 1 lb.)
2 tablespoons milk

In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.





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