Zero Trans Fat High Ratio Icing Shortening. Plain all purpose shortening doesn't have the same stabilizers that is in our high ratio icing shortening, so your cake icing will break down and appear grainy. Even in warm weather, buttercream icings will have body and stability when made with Zero Trans Fat Icing Shortening. It is what most professional bakeries use in their icing. Here's a great recipe:
1 Lb. Zero Trans Fat Icing Shortening
2 Lbs. Powdered Sugar
3 TB. Meringue Powder
1/2 Cup Water (Variable)
1 Tsp. Clear Butter Flavor
1 Tsp. Clear Vanilla
Mix on high speed with electric mixer for 8 minutes or until fluffy.
Ingredients: Palm And Hydrogenated Palm Oil, Mono- And Diglycerides, Polysorbate 60.