I have a recipie for fontant icing. but it says i have to use shortening?? What is that??!
Answers:
Shortening is another name for fat used for cooking!. Normally it is butter but can also refer to lard, margarine or hydrolysed vegetable oil (palm oil based is the most common version but can be any vegie oil)!.
For your icing I would tend to use butter or margarine, as Hydrolysed Oil(like Crisco or Copha) is higher in trans fat!.Www@FoodAQ@Com
For your icing I would tend to use butter or margarine, as Hydrolysed Oil(like Crisco or Copha) is higher in trans fat!.Www@FoodAQ@Com
Shortening is a semisolid fat used in food preparation, especially baked goods, and is so called because it promotes a "short" or crumbly texture (as in shortbread)!. The term "shortening" can be used more broadly to apply to any fat that is used for baking and which is solid at room temperature, such as butter, lard, or margarine, but as used in recipes it refers to a hydrogenated vegetable oil that is solid at room temperature!. Shortening has a higher smoke point than butter and margarine, and it has 100% fat content, compared to about 80% for butter and margarine!.
Crisco is shortening!. You can find it at the grocery store by the canola and vegetable oil!.Www@FoodAQ@Com
Crisco is shortening!. You can find it at the grocery store by the canola and vegetable oil!.Www@FoodAQ@Com
typical most found made by crisco in a can by the vegetable oil in the baking aisle- its thick grease-almost cake like and oily!.!.!.!.to save a lil money some stores offer their store brand shortening- itll be easy to find in the store( its usually not anywhere but the baking aisle) and by crisco its in a blue can or butter shortening (contains more butter and is awesome for cookies) is in a yellow can!.!.!.!.!.good luck- oh and what ever u do- dont subsitute with any oils- the recipie pry wont turn out- the shortening has thick properties that are hard to match/duplicate!.!.!.!.!.Www@FoodAQ@Com
It's American for cooking fat!. (Americans don't like to use the word fat) I prefer to use butter in fondant icing, but margarine will do the job!.Www@FoodAQ@Com
Simply put, shortening is a semi solid fatWww@FoodAQ@Com
Butter, Margarine or Crisco in a can, not liquid!.Www@FoodAQ@Com
Trex!. It's a specialist fat!.Www@FoodAQ@Com