Shortening Question

Can anyone recommended a specific shortening brand for my sugar cookies? I am looking for a professional brand that will hold up if frozen. I was using a brand and after I froze it the frozen cookie dough smelled fishy after a while (a month and a half in freezer). This freezer is dedicated to my cookies and sweets only, so other food is not stored in this freezer. Also, my freezer is fairly new. Any suggestions would be great! Thank you! Looking for a great brand that make my cookies taste delicious!

Original Post
Tracy Dunlap posted:

In the baking blocks or just regular vegetable crisco from the can?

It's the same stuff, just packaged differently. I use the blocks, because they avoid the messy process of scooping out and weighing the shortening, though I imagine they're the most expensive on a per ounce basis.

Tracy Dunlap posted:

Thank you! I will try it! Someone recommended sweetex a hi-ratio shortening, but wasn’t sure if this would only be for buttercream icing. Do you also recommend butter Crisco? Thank you!

People use high-ratio shortening for various things; I don't. I don't use butter-flavored Crisco either. So much of this is a matter of personal preference -- my best suggestion is for you to get some of these products and just test them out to see which you prefer.

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