|By Tortesrus (Tortesrus) on Wednesday, July 19, 2006 - 09:55 pm: Edit|
Can anyone recommend a good sub for sweetex shortening for wedding cake icing? I can get a product called richtex- I don't know anything about it and don't know if it's comparable. I know that I can use Crisco if I need to-So I guess I'm asking does anyone know what richtex shortening is used for?
|By Pastrycrew (Pastrycrew) on Thursday, July 20, 2006 - 01:23 am: Edit|
That RICHTEX icing, I don't know about, but it is made by ACH foods. They make a icing shortening that I bet is like sweetex. I would imagine that the richtex is their brand of primex all purpose - but I'm not too sure on that last comment.
|By Tortesrus (Tortesrus) on Thursday, July 20, 2006 - 11:17 pm: Edit|
Thank you for your response pastry crew.
I'm doing a wedding cake that will be outside in hot weather. I need a hardy icing- someone told me that sweetex would get too soft in warm weather. Any suggestions for a recipe,( or what to use in 100 degree heat that would hold up)would be appreciated.
(They don't want rolled fondant-)Thanks again.
|By Pastrycrew (Pastrycrew) on Saturday, July 22, 2006 - 05:03 pm: Edit|
Ouch, that's a bit hot to let the cake sit out in for a long time... We usually use an italian meringue with butter folded in to make buttercream, but for something more :stable: you may want to try either a royal icing with shortening and water or if you want that :buttercream: consistency you can try:
BUTTER 50 LB
POWDERED SUGAR 25 LB
CAKE SHORTENING 25 LB (can use all purpose)
FONDANT 50 LB*
*this is icing fondant the kind you glaze with, like danish fondant, not the rolling kind.
Heh, that's a large recipe...
There's also VFD shortening that you use in your buttercream recipe. You'd have to slightly melt that shortening as it is very STIFF in order to incorporate that in your recipe. It is a type of donut shortening. I've used that recipe:
BUTTER 10 LB
POWDERED SUGAR 4 1/2 LB
CAKE SHORTENING 3 1/2 LB
EGGS 2 1/2 QT
GRANULATED SUGAR 4 1/2 LB
V.F.D. SHORTENING 3 LB
BUTTER 2 LB 4 LB
1. In an 80QT bowl, cream the butter, powdered sugar and cake shortening.
2. In a 60QT bowl, whip eggs and granulated sugar to a sabayon stage.
3. Melt V.F.D. shortening in double boiler, add 2 lbs butter to cool down shortening (4 lbs for
4. Pour the V.F.D. into the creamed butter while mixing.
5. Add egg mixture to butter, whipping until light and fluffy
|By Tortesrus (Tortesrus) on Sunday, July 23, 2006 - 12:56 am: Edit|
I think that I'll give the first one a try- I should be able to cut the recipe in half
and get the same results...(or not?)
Thanks again for taking the time to help me with my question. I'm concerned about the heat too- they are having an outdoor wedding- it was 109 today. Maybe they can have me set it up right before the ceremony. Thank you for the recipes