Last year about this time I did a post on my experimentation with Organic Shortening.  I used Spectrum Naturals and was less than enthused at the results.

It was frustrating because leaf lard is really the only lard you want to use for baking, and I had no access to that, and I dislike the hydrogenated aspects of shortenings like Crisco.  I know that they are saying that it has 0 transfats per serving but the government allows a certain leeway in that and sometimes there are actually more that is admitted to on the label.

But without Crisco how are you going to get a flaky pie crust or a smooth pure white buttercream?

There is a new shortening on the organic market.  I don’t know where you can get it. (Big help, aren’t I?)  It is not available at Amazon yet. The Jungle Products website does not even have it. I got mine at my health food store.  Anyway, keep your eyes open for it because it is good stuff.

It does have a lower melting point than Crisco and was pretty loose when I kept it in my pantry.  DO remember that we live in Texas and I don’t use air conditioning.  In any normal environment it would probably be fine.  I keep mine in the fridge and it gets a little too firm but about 10 minutes on the counter and it is ready to go.

It is called Jungle Shortening and is organic, non-hydrogenated, and really good.  The results in buttercream are perfect, and the pie crust is flaky.  It is alot like working with Crisco.

It is made from cold pressed palm and  sunflower oils.  It is very white so your white frostings will be white and not beige.  And it is smooth not grainy, which was my problem with the Spectrum brand.

If you can find it check it out. I have seen a lot of positive reviews on the Spectrum but I really disliked the texture.  This is much better…and hopefully they will be marketing it better soon.

Post from: Baking Delights

  I write alot about how strongly I feel about using organics when possible. I love the spectrum organic shoretening because it literally has NO trans-fats.  Hydrogenated shortenings can have a certain fraction of transfats and still have 0 trans fat per serving and I really am uncomfortable with that.

  Anyway, about a month ago I began using Spectrum, which is palm kernal oil that solidifies at room temp without hydrogenation or partial hydrogenation. All organic..and it performed beautifully in pie crust.

 However, I am so very dismayed to say that when it comes to a buttercream frosting that you can decorate cakes with (a la Wilton) your best bet is to stick with the Crisco or whatever you are currently using.

  You see, for some odd reason three of my eight children chose to be born in the first 11 days of July. The 1st, the 3rd , and the 11th.  Kyrie will be 4 tomorrow, Nick will be 7, and Matt will achieve that pinnacle of teenhood, 15, which means Driver’s Education is scheduled in the next few months. This year, to add chaos to a chaotic situation, Matt will be at youth camp the week of his birthday SO we have decidedc to celebrate all the birthdays tomorrow…complete with a homemade pizza buffet (I am trying out a mango-chicken-chipotle pizza) cakeS, homemade strawberrry ice cream, and pinata. That means that at 8 this moprning I started baking cake…a Strawberry Shortcake pan for Kyrie, a 3-D car for Nick and a fish for Matt.   They are the type that you decorate with the star tips and intricate details.

  All was going well until the frosting. The Spectrum left the frosting a little grainy..but I was o.k. with that until I tried to frost the cake and the frosting would not hold well, nor did it cover the cake surface, even after I covered the cake with a thin layer of frosting and chilled it well.

 Some of this may have to do with humidity.  We have had rain daily for 6 weeks and it is in the 90’s today and humid and rain is forcast. The Dallas area NEVER gets rain like this..They said last night on the weather that we were nearly at our annual average rainfall only 6 months into the year! Praise God our creek has not flooded excessively and the animals are well…muddy but well.

  Anyway.  The taste is excellent and for normal cake frosting I would use the combination unsalted butter/organic shortening. However for intricate cake decorating, especially since it is not something you eat on a daily basis, go with the traditional shortening for the best results.

1/2 c unsalted butter

1/2 c shortening

4 c confectioners sugar

1/2 tsp almond extract

1 tsp vanilla extract

pinch salt

2 Tbs half and half

Mix shortening and butter until blended. Mix in salt and flavorings. Mix in confectioners sugar and add milk until you achieve a creamy but firm consistancy. Frosting for one cake (2 8″ layers, one character pan, etc.)

  Have a great weekend!

Post from: Baking Delights