Does anyone know where to get shortening for buttercream?
Hi Mei, shortening can usually be found at any local supermarket in the baking supplies; Crisco is a pretty common brand name.
If it's for buttercream though, consider using actual butter; hydrogenated vegetable fat (ie. shortening) doesn't actually melt at body temperature, and so you will often get a sensation of your tongue and mouth being covered in a 'film' of fat, if you use it exclusively. Butter (or even margarine or a coconut oil blend if you want vegan options) melts at lower temperatures, and will provide a much more pleasant texture.
Is this what you are looking for?
One of my pantry staples, as it can get very,very hot here any day of the year and this is what I trust to stabilize and slow the melting process.
If not, look for a solid vegetable shortening that has not been robbed of all trans fats.
Crisco started removing them a few years back.
WM brand, last time I checked still had them.
Main difference is the consistency (looser) of the finished product, which can be countered by adding more 10x.
Thanks Mimi, Pretty Cake & Cowtown Brewste.
And Yes Cowtown, like what u've said, by adding shortening, it creates this sensation mouth being covered of a 'film' of fat which is not that nice in terms of taste too.. I will try out one without it in my next try.
Thanks all (Mimi, Pretty Cake & Cowtown) a lot, it helps me a lot. Right now I'm trying out how to create a better taste buttercream, I'm an amateur in baking thus everything is a challenge for me but it is my dream to bake good pastries.. Nice to make acquaintances with u all...
I like using butter with shortening, the shortening allows for a stiffer frosting without the extra powdered sugar (less sweet and better pipe-ability) plus it whips up whiter and fluffier in my opinion. I add a touch of buttermilk also.
I'm a dump it in girl but roughly it's one part butter, two parts shortening, four parts powdered sugar, vanilla and almond extract mixed on medium/slow speed with a paddle for a few minutes. I try to not incorporate air into my frosting, keeping it bubble free. After it has mixed and lightened up significantly I add a splash of buttermilk to cut the grittiness and sweetness of the powdered sugar and mix for a few more minutes.
I have used just about the same recipe a few times.
1/2 cup butter 1/2 cup high ratio shortening , put in mixer, let it mix for a few minutes, scrape down sides, let it go a few more. Repeat. The end result is very silky and well incorporated.
Like you, I use a few tablespoons of buttermilk or milk.
Réalisé avec un soupçon d'amour.
A few tips...
Mix your butter and shortening (hi-ratio shortening is the best) nicely.
Add 10x Powdered sugar slowly
Once all Powdered sugar is in mix well.
Add liquid ingredients slowly as mixer is on (slow speed).
Once liquid ingredients are added, I like mixing my buttercream so that the grit of the powdered sugar goes away. This will also allow air to be incorporated in the buttercream - which gets the buttercream fluffy, easier to work with, and is lovely to eat. I use a 20 court mixing bowl and allow the mixer to run 5-7 minutes to get the buttercream nice and fluffy.