Every time I make buttercream frosting I cringe at the amount of Crisco I have to use. Is there anything I can use in place of it that still gives me the same delicious result just not with a billion grams of fat?
Thanks!
Fat is fat. 1 tbsp of butter = 1 tbsp of fat = 1 tbsp of crisco. The difference is the type of fat and the taste. (Veggie fat or animal fat) Butter tastes better, but shortening stands up better.
Butter has a small percentage of water.
It also has a high percentage of cholesterol. Plant fat (like Crisco) doesn't.
Oops we seem to have slipped off topic. Sorry we hijacked. The short answer is "no" there is nothing that you can sub in that isn't fat.
Buttercream will never be health food.
Now that we've got the health issues out of the way let's keep this thread to the OP's question. If anyone wants to start another thread in the proper forum for health issues please feel free. But, it seems the original question has also been answered.
True, but Crisco contains trans fats while butter does not.
Next time I make buttercream frosting I will definitely try it with butter instead. The trans fats in Crisco are a deal breaker for me. Trans fats are just too bad for you to ignore. I mean, I don't make buttercream frosting often and bad things are definitely good in small doses, but I look forward to trying butter as a substitute.
Thank you for everyones input and information!