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?
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