Shortenings used as ingredients in icing as well as baked products are called all-purpose shortenings. The creaming properties of the shortening give the ‘creamed’ icings volume, fluffiness, smooth texture and the creaminess from which they get their name.
During the mixing process, the shortening aids in the development of the structure of the batter or dough by helping to produce tiny air cells or bubbles of microscopes. It will contribute to the leavening action of baking powder and expanding steam.
The melted shortening then deposits around the cell walls of the coagulating structure to contribute a tenderizing effect and lubricate the texture.
A shortening also used as the fat base in a biscuit filling cream will melt sharply and be fully molten at body temperature, just as with butter cream margarine.
The use of shortening
