Working with High Ratio Shortening

Casually Frosted Vanilla Bean Sour Cream Cake

High Ratio Shortening is a perfect ingredient for cake icing! You can create a smooth, creamy, stabilized cake icing that is perfect for all your cakes. The alternative to using high ratio shortening is using Crisco or store brand shortening, that has added water and salt. The emulsifiers in the high ratio shortening provides a great structure and texture to the icing. You will find that you do not get a greasy feeling in your mouth after consuming icing with high ratio shortening. Using Crisco brand of shortening or store brand will make your icing have a greasy feel.

An all around stabilized buttercream icing recipe is:
1 cup high ratio shortening
1lb (4 cups) C&H powdered sugar (then sift)
1 teaspoon meringue powder (along with 2 tablespoons of water)
Pinch of salt
2 teaspoons of clear extract (vanilla, butter or almond)
Approximately 4 tablespoons of liquid (water or coffee creamer or condensed milk) - liquid can be adjusted according to your decorating needs
1/2 t piping gel
I have found the most successful way to make a fluffy icing is to beat the meringue powder and 2 tablespoons of water to soft peak, then add shortening, extract and piping gel, mix until combine. Then while mixer is still on low, add in powdered sugar and the pinch of salt. Beat on low/medium adding liquid as needed. Beat until smooth and creamy.  DO NOT OVER MIX or the shortening will become grainy!

Your end product should be a nice, creamy icing that is perfect for all your cakes. For a crusting icing, add 2 more teaspoons of meringue powder.

Questions? Feel free to ask!

Pre-Made Modeling Chocolate vs. Making Modeling Chocolate

Modeling Chocolate: a great modeling/sculpting medium used for creating figures and animals. To make modeling chocolate is relatively easy - warm 1/3 C of corn syrup with 16 oz. of confectionery coating wafers, mix and knead well, form into a log shape and wrap in plastic to "cure" for a couple of hours. No problem right? Right. If you encounter problems with your modeling chocolate being too hard, simply put it in the microwave at 30 seconds at a time to soften. If you need to, you can add a small amount of corn syrup to help soften. Too soft? Add additional melted confectionery coating.

Modeling chocolate that is pre-made and sold in small tubs is mighty convenient. You do not have to worry if you have achieved the right consistency. It is not as messy as the modeling substance you make. Personally, I prefer pre-made. However, if you have the time and patience, making your own is quite rewarding. You can color with oil-based colors or powder color. I prefer oil-base colors as they blend well. You can even add oil-based flavoring to vanilla flavored confectionery coating! You can use modeling chocolate to roll out and cover your cake! It is quite yummy compared to fondant, however Summer months may pose a problem. Chocolate melts! So keep all of this in mind when choosing a medium. I hope this little review has been helpful. Questions? Shoot me a questions in the comment box...I am happy to answer! Happy modeling!  Ro