Vegetable shortening is 100% pure solid fat that is widely used in desserts and bakings. Vegetable shortening is a great alternative to a butter, oils and margarine. It is completely vegetarian as well as gluten free. Vegetable shortening can be mixed with butter, or completely replaced with butter. Shortening will give baked products more luscious taste, without sacrificing the amazing crumbly texture of the pastries. Vegetable shortening can also be used in many different desserts. It is very popular in no bake desserts, where the product needs to set. You can also use vegetable shortening in buttercreams, making them more stable and whiter in colour.
How to Use Vegetable Shortening in Buttercream?
Classic vanilla buttercream recipe is a must have in any commercial or home kitchen alike. Basic American buttercream is so simple to make and goes well with different kind of cakes and as well as a filling for different desserts. In a hot and humid weather buttercream can suffer a lot though, by melting way too quick and basically sliding off your cake. For this reason, lot of professional pastry chefs prefer to use vegetable shortening in their recipes. Using vegetable shortening in your buttercream, will give you more stable, firmer texture, that will hold its shape well in the heat. But it will also have another good benefit. Your normal buttercream recipes call for butter, but as well all know butter has yellowish tint to it. This means that your buttercream will end up being yellow as well, instead of being nice a white. Using vegetable shortening will actually fix this problem, as vegetable shortening is completely white, so it won’t “stain” your buttercream. This makes vegetable shortening perfect to use, whenever you need perfectly white buttercream, like for wedding cakes for example.
Using it in the buttercream is fairly straight forward process. You can choose to substitute only part of the butter with vegetable shortening. You can also leave butter out all together and use shortening only. Making the buttercream will be exactly the same as with butter. You’d need to start with a room temperature vegetable shortening. While mixing it on high speed, you’ll add the sugar and will emulsify two of them together. If you choose to use shortening only and leave the butter completely out, you might want to add some butter flavouring to your buttercream, to give it more “real” flavour. Vegetable shortening itself is flavourless, so if no flavouring is added, it might taste fairly bland and overly sweet. Using shortening in your buttercream does not affect the use of food colouring or flavouring. You would add and make everything exactly the same as you would, when using butter in your buttercream.