Bakers know that, for better or for worse, there is a significant difference between butter and shortening. Shortening has definitely caught some flak in recent years since it contains trans fats, but there are just some things that you can do with shortening that you simply can’t do with butter. Butter is better some of the time, but there’s a reason that they say butter is better and not butter is best.
If that’s not convincing enough, consider also that modern processes and techniques have enabled producers to cut down on the number of hydrogenated fats and trans fats in their recipes. Alpine Shortening, like Alpine Soy Flex Icing Shortening, for example, has zero grams of trans fats per serving!
Among other things, Alpine Shortening like this can be used to make much creamier, fluffier icings and frostings than butter can. In fact, some buttercream frostings have no butter at all, opting instead for shortening like this, and bakers and confectioners in the know have a few good reasons for this.
For one thing, even on top of the fact that these types of shortening make zero grams trans fat icing, they can be used to make perfect, brilliantly white icings and frostings. You just can’t do that with butter, which always carries a little bit of color. But that’s just the tip of the iceberg.
Another thing that’s great about hi-ratio shortening like this is that it can be whipped up into very light, very fluffy frostings, and because it is a domestic soybean-based shortening, it will hold its shape much better with changing temperatures. Some would say that shortenings made from tropical oils do not hold their shape as well, and it is well known that butter is subject not only to melting but also to separation, especially when it gets too warm.
There’s something else that makes Alpine Shortening a great alternative to butter, though, and this comes down to baking. Though it might have gained all its laurels from the fact that it is usable over a wide range of temperatures (or even than other 0g trans fat icing shortenings), and despite the fact that it is called an icing shortening, it’s great for making soft. Chewy cookies.
Butter is also great for making cookies, as history will attest, but shortening, unlike butter, contains no moisture at all. It is pure oil, and that means no moisture is released during baking. That means that bakers who can’t get enough of soft, chewy cookies will love the fact that shortening will enable them to make the softest, chewiest cookies yet.
Therefore, whether you love to create higher volume creamier bright white icing or you just love chewy cookies, shortening can be your secret weapon in the kitchen. Now what you just need is a supplier that can provide you with the shortenings you need at the prices you want.
That supplier is Stover & Company, whether or not you know it yet. Visit their website, stovercompany.com, or get in touch with them on the phone to learn more. You can give them a call at 724-274-6314 or even message them at info@stovercompany.com to learn more.