Just curious but why would you opt to use shortening in your buttercreams – is it just for stability because it doesn’t melt as easily as butter in warm weather? I know tons of bakers out there use it but I just can’t tear myself away from pure butter…I only use shortening to help knead my fondant or gumpaste a little or to grease my cake boards before putting fondant on them… am I missing out on a great thing and just don’t know it?
© 2011-2014 CakesDecor.com. All Rights Reserved.
DISCLAIMER: Any posts on CakesDecor.com (CD) are posted by individuals acting in their own right and do not necessarily reflect the views of CD. CD will not be held liable for the actions of any user.