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Shortening based Frosting

post #1 of 8
9/6/12 at 7:31am
Thread Starter 

My daughter is having a birthday party on Sunday and I plan to use my grandfather's frosting recipe. He used to be a baker and I remember him making cakes and frosting from scratch for family members. His recipe is pretty simple: about 1/2 lb shortening to 1 lb confectioner's sugar with a hint of vanilla. He did mention sometimes you need to add a little of this or that to get it just right, and it just takes practice to get the feel for it. His frosting has never been "oily" like I've heard a lot of people say about this type of frosting, and I want to get it just right like his. My problem is this: my dad bought the ingredients for me and the shortening he got is cut with lard. Lard is listed as the first ingredient. I am afraid that this might affect the taste and consistency in some way and am wondering if I should get 100% vegetable based shortening. My grandpa swears by Crisco. What are your opinions or advice for me?

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post #2 of 8
9/6/12 at 9:34am

IDK about the lard, have seen on here, (a post from BDL?) saying it was ok as long as it was rendered properly.

Just one little tip, most solid veg shortenings changed their composition to zero trans fat a few years ago.

What does that mean?

Your shortening based BC's will be a little loose, just add more 10X and a pinch of salt (or sub some for "real" stick butter) and it should work out A-OK.

 

OBTW... Kudos to you for making your child's bday cake! You are making memories that will last a lifetime!

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post #3 of 8
9/7/12 at 5:33am

Welcome to Cheftalk Otaku,

 

There are many shortening based frosting out there. Flipflopgirl has it right:

 

 

Quote:

Your shortening based BC's will be a little loose, just add more 10X and a pinch of salt (or sub some for "real" stick butter) and it should work out A-OK.

Just make sure you mix the two together until its very creamy and slowely add your sifted sugar (and or color and flavors). Make sure you take your spatula and wipe the sides down of your bowl to have all your ingredients well incorporated.

 

I would go half butter and half crisco.

 

There are many that make it like this. If ever you want to try a different type of buttercream, let us know, lots of great techniques out there involving cooking your sugar ......just a thought.

 

Petals.

Petals
Réalisé avec un soupçon d'amour.

Baby Cake
(4 photos)
Fruitcake - decorated
(5 photos)
Victorian cupcakes
(10 photos)
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post #4 of 8
9/7/12 at 5:34am
Thread Starter 

Thanks! This year I'm doing something much simpler. A small cake just for my daughter and cupcakes for everyone else.

I made a cake last year. It was an awesome castle cake and I was so proud of myself!

I attempted the same frosting recipe last year. It turned out alright, but was a bit oily and slightly grainy. I dunno if it was because I didn't beat it long enough or if I just didn't get something quite right. Everyone loved the cake and enjoyed eating it too :)

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post #5 of 8
9/7/12 at 5:58am

GOOD on YOU !

 

Its a great looking cake.

 

As far as been a tad grainy......try and let it mix for at least 5 to 10 in your standing mixer.  Put some on the tip of your finger, rub it with your thumb, it should feel extra creamy.

You may not have such an oily feel it you incorporate the butter.  Just crisco melts pretty fast to the touch.

 

Please share your next cake with us.

 

Petals.

Petals
Réalisé avec un soupçon d'amour.

Baby Cake
(4 photos)
Fruitcake - decorated
(5 photos)
Victorian cupcakes
(10 photos)
Reply
post #6 of 8
9/8/12 at 5:22am

Try this for grainy BC.

Get your liquid as hot as you can (milk will scorch so be careful with products based on it) and add it in while running your mixer (hand held or stand) on low until the grainyness is gone.

Will seem like you need to add more 10X because the fats will melt a bit,

Do not give in to this urge.

Place the BC in fridge and it will tighten.

You may need to re-cream, don't worry, it's all good.

Cute cake for a girly girl!

Send pix!

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post #7 of 8
9/8/12 at 6:44pm

Mix with a paddle for 5+ mins on low to minimize air bubbles and adding a touch of buttermilk not only loosens it up and cuts the grittiness but cuts the sweetness from the powdered sugar as well.

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post #8 of 8
10/8/12 at 5:31pm
Thread Starter 

Sorry I've been too busy to post! My grandpa and I worked on it together this time and it was very tasty. Not sure I got any good pics of the cake this time, but will try and post some in the next few days :)

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