It’s in the news and all over the Facebook feeds.
Cake decorators all over America are crying out in despair over the FDA’s latest decision to ban trans fats.
Why is this? Well, it all comes down to the making of what we call American Buttercream.
American buttercream, for many bakers, consists of mainly shortening and confectioners sugar.
This type of buttercream is know for it’s ability to stand up to fairly high temperatures as opposed to Italian or Swiss meringue or other butter based buttercreams.
Some decorators seem to be happy with this decision saying that Continue Reading