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icing - bummer

Posted: Mon Aug 30, 2010 1:47 pm
by Hyacinth
I used to make decorating icing for cakes with Crisco shortening. After reading in the Body Ecology Diet and elsewhere how bad shortening and margarine are, I stopped. It's full of heavy metals.

http://www.thenhf.com/articles_78.htm

I tried to make the same icing, but I used Spectrum Naturals Palm Oil Non-hydrogenated shortening instead. I mixed it with the confectioners' sugar, just like I did with the Crisco. It just didn't come out.

I searched the net and found that famous Swiss buttercream recipe. I wasn't sure if it would work if the butter was clarified. Well, it did and I got a lush, silky icing.

http://smittenkitchen.com/2008/07/proje ... ttercream/

Not so much of a bummer after all.

Re: icing - bummer

Posted: Thu Sep 30, 2010 7:23 pm
by amanda NC
Ooooh! Thanks--I will use this. I have a similar one, but have never used the clarified butter. I am thrilled it works!

Re: icing - bummer

Posted: Wed May 01, 2013 12:18 pm
by ScrappyMommyof3
I'm a cake decorator myself and tried that recipe. It was great for smooth icing and simple decorations but unfortunately it didn't hold for more complex decorations. I did have a student about a year ago who wasn't able to tolerate vegetable oil based shortenings (I teach cake decorating) and she substituted lard in her recipes instead of the Crisco with great success.