Baking Tech: Sweetex 'Cake & Icing' Shortening vs Sweetex 'Icing Shortening'
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- Опубликовано: 2 май 2023
- Not for my normal viewers (it's a bit random)! But I wanted to make this for the bakers out there since no info or video exists to this magnitude on this brand.
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I purchased the icing version of Sweetex not realizing there was a cake and icing version. I honestly had the same questions you answered in this video. After hours of research I came across your video and less the taste testing I really enjoyed your video. I don’t blame you for coming back for taste after taste testing, I found myself licking my fingers constantly as well when I first used this product during clean up. I truly dislike buttercream frosting made with shortening despite the heat tolerance advantages. This product helped my decoration hold up extremely well. I live in a high humidity and hot summer location and normally my cakes need to be indoors and transported with caution. Now that I am using the Sweetex icing product my cakes are holdup to the heat and humidity as well as during transportation. Thank you for the clarity and saving me from buying the cake and icing product. ❤
Lol - I am truly sorry about that part! I didnt' think anyone would REALLY watch the video that much... I would have made it more professional if so...lol xD The smacking was def annoying no question on that! hahaha. I also dislike buttercream frosting from shortening - but I was shocked by how nice it was texturally on the tongue. Most shortening tastes greasy and slick..and has been said to have an almost slight plastic flavor. Thankfully with the proper ratios of flavoring, etc - it seemed to have me very fooled! Even without this* I was fooled and could not pick up any trace of oddness on either. I am VERY glad I could help you from not buying the other one. The reason it's cheaper I believe is because it simply does not have the temperature stability of the "icing only" but more so it truly is for cake-shortening recipes from scratch. Can it make Icing? Sure. I think that's a main reason Sweetex put "Icing" on there to not lose on possible vendor sales. Is it something I think anyone would be happy with in terms of workability, smoothness (at the end of the video I claimed C&I shortening you could get similar smoothness..forgot to say MAYBE?) and moreover textural taste on the tongue? I don't think as much*. May as well pay the bit of extra for the Icing only and buy that! But if you want to formulate for scratch cake recipes using shortening to save on $$$ from using butter in cakes - then you kinda should get both IMO. Also - thank you for adding to the discussion with how it worked for you! It's invaluable for future watchers :).
Nice video and THANK YOUUUU ❤
A quick google search says that polysorbate 60 is bad for your intestines.
And a quick search shows eating cake and muffins with icing in general whether with or without PolySorbate60 can give diabetes. What are we talking about here? Lol. Depends on the intake of PS60... in all things...BALANCE.
@@MichaelREFLECTS if you were making icing at home...and there was an ingredient that was actually poisoness to your body, would you add just a little bit?
@@sarahs7253 your logic is so flawed the fact what I said went right over your head is crazy to me. ps60 Is not poison anymore than any icing you will make at home. Also - this is for professionals. Not for clearly amateur home bakers like yourself.