sheryl Posted April 2, 2011 Share Posted April 2, 2011 I found this awesome recipe for my dh's b'day cake tomorrow. Am leaving for store and baking today if I can squeeze it in. The icing calls for vegetable shortening. I've NEVER used lard or such. Would there be a compatible substitute for veg shortening when making icing? TIA! Quote Link to comment Share on other sites More sharing options...
Impish Posted April 2, 2011 Share Posted April 2, 2011 Butter or margarine. Quote Link to comment Share on other sites More sharing options...
sheryl Posted April 2, 2011 Author Share Posted April 2, 2011 Yes, that's what I thought....the recipe already calls for butter or margarine, so just go ahead and substitute with more butter, right? THANKS IMP! Quote Link to comment Share on other sites More sharing options...
Impish Posted April 2, 2011 Share Posted April 2, 2011 I would. Or specifically look for an icing recipe that doesn't use shortening. I can always tell when shortening is in icing. Leaves a greasy film on the roof of my mouth. :ack2: Quote Link to comment Share on other sites More sharing options...
sheryl Posted April 2, 2011 Author Share Posted April 2, 2011 OK Imp, going with your suggestion to use more butter in place of shortening. Shortening is animal fat right? Fat, fat and more fat...LOL. Butter is fat, but natural....so I'll use that. Cream fat just sounds healthier than animal fat. :lol: Thanks!!! Quote Link to comment Share on other sites More sharing options...
AK_Mom4 Posted April 2, 2011 Share Posted April 2, 2011 You can use EVOO in icing as well. Since it is liquid instead of the solid shortning, add it slowly as you will need to adjust the wet-dry proportions a bit. Quote Link to comment Share on other sites More sharing options...
Jann in TX Posted April 2, 2011 Share Posted April 2, 2011 You cannot substitute butter for shortening "one-for-one". Butter is much 'softer' (different melting point) so less would be used. You CAN make an icing (or 'frosting' whichever word you prefer) with butter --but you'd need a different recipe. Decorator's icing contains shortening--and is more 'stable' so you have more control over the final 'shape' of the decorations. Quote Link to comment Share on other sites More sharing options...
mathewsgang Posted April 2, 2011 Share Posted April 2, 2011 It's the hydrogenation they do to the fat that makes it nasty! Go butter. :) Quote Link to comment Share on other sites More sharing options...
Cheekymama Posted April 2, 2011 Share Posted April 2, 2011 You cannot substitute butter for shortening "one-for-one". Butter is much 'softer' (different melting point) so less would be used. You CAN make an icing (or 'frosting' whichever word you prefer) with butter --but you'd need a different recipe. Decorator's icing contains shortening--and is more 'stable' so you have more control over the final 'shape' of the decorations. :iagree: Quote Link to comment Share on other sites More sharing options...
Julie in CA Posted April 2, 2011 Share Posted April 2, 2011 OK Imp, going with your suggestion to use more butter in place of shortening. Shortening is animal fat right? Fat, fat and more fat...LOL. Butter is fat, but natural....so I'll use that. Cream fat just sounds healthier than animal fat. :lol: Thanks!!! Umm, no. Vegetable shortening, such as Crisco, is *not* animal fat. :D It's *vegetable shortening*, usually soybean and/or palm oil. The fat in cream and butter, on the other hand, *is* animal fat. :001_huh: Your frosting will not come out the same using all butter, and if the shortening:butter ratio is correct, you will not likely taste the shortening at all. It just helps the frosting to stay on the cake without being too soft and sliding off if you're trying to frost the sides. Happy birthday cake making! :) Quote Link to comment Share on other sites More sharing options...
elise1mds Posted April 2, 2011 Share Posted April 2, 2011 Get the whitest butter you can find. That yellow dye can mess with any tinting you have to do. Quote Link to comment Share on other sites More sharing options...
Audrey Posted April 2, 2011 Share Posted April 2, 2011 I was going to post that you'll need the shortening (which isn't the same as using more butter or margarine), but Julie already posted and as far as I'm concerned, she is the Dessert Goddess. So.... what she said. :D Quote Link to comment Share on other sites More sharing options...
Sherry in OH Posted April 2, 2011 Share Posted April 2, 2011 I make Wilton Buttercream frosting with butter instead of shortening. I have never had any problems with it. Quote Link to comment Share on other sites More sharing options...
happypamama Posted April 2, 2011 Share Posted April 2, 2011 I use coconut oil in recipes that call for shortening (if butter will not work -- and it won't in all circumstances). Lard would work too, but I don't really like its flavor in frosting. However, coconut oil works just fine and adds a gentle flavor that complements other flavors. Quote Link to comment Share on other sites More sharing options...
Julie in CA Posted April 2, 2011 Share Posted April 2, 2011 I was going to post that you'll need the shortening (which isn't the same as using more butter or margarine), but Julie already posted and as far as I'm concerned, she is the Dessert Goddess. So.... what she said. :D :lol::blush::blush::blush: Awww...shucks.... Quote Link to comment Share on other sites More sharing options...
sheryl Posted April 2, 2011 Author Share Posted April 2, 2011 I make Wilton Buttercream frosting with butter instead of shortening. I have never had any problems with it. My thanks are to ALL of you who responded and shared ideas. Sherry, that IS THE ICING RECIPE I'm using. I found 2 by Wilton.....one calls for butter and shortening, I think and the other just butter.....if my memory is right. :D Quote Link to comment Share on other sites More sharing options...
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