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ISO: ISO: anybody know what hi-ratio shortening is? (used for buttercream frosting - I think) Thanks
- Thread starter deb-in-mi
- Start date
In Search Of:
I am confused: Is high ration shortening the stuff that leaves at nasty, waxy coating on the . . .
roof of your mouth that I get when I buy cakes from certain "suspect" bakeries? Or are the suspect bakeries just using a really cheap brand of hydrogenated shortening?
When I see "Often too, they have a higher tolerance to heat and are at the higher end of temperature tolerances of shortening - 99-110F", it makes me wonder.
There is nothing worse than that leave-a-waxy-coat-on-the-roof-of-your-mouth frosting!
roof of your mouth that I get when I buy cakes from certain "suspect" bakeries? Or are the suspect bakeries just using a really cheap brand of hydrogenated shortening?
When I see "Often too, they have a higher tolerance to heat and are at the higher end of temperature tolerances of shortening - 99-110F", it makes me wonder.
There is nothing worse than that leave-a-waxy-coat-on-the-roof-of-your-mouth frosting!