Icing Shortening Evaluation

Buttercream Icing

A 12-month icing application study evaluated the oxidative stability, application review, and texture analysis of PHO alternatives - IE high oleic soybean and canola, IE conventional soybean and canola, PHO and palm bakery shortenings.

The test results indicate that IE high oleic soybean shortening produced the most similar viscosity and specific gravity, the measure of air added, to the PHO shortening. IE soybean and palm shortenings experienced the largest change in viscosity. 

In addition, the temperature working range for IE high oleic soybean shortening was significantly greater than that of palm based shortenings.

Viscosity Buttercream Icings
Regular buttercream with a specific gravity of 0.6 to 0.75 leaves a greasy feeling in the mouth so it is recommended to create a buttercream icing at or around 0.8 to 0.95 g/ml.  Results indicate that IE high oleic soybean shortening produced the most similar viscosity and specific gravity to the industry standard PHO shortening. 
Specific Gravity Results Buttercream Icings