Emulsified Shortenings

Appears in
Professional Cooking
Professional Cooking

By Wayne Gisslen

Published 2014

  • About
These are soft shortenings that spread easily throughout a batter and quickly coat the particles of sugar and flour. Because of their easy spreading, they give a smoother and finer texture to cakes and make them moister.

Emulsified shortening is often used whenever the weight of sugar in a cake batter is greater than the weight of flour. Because this shortening spreads so well, a simpler mixing method can be used, as explained. Such cakes are referred to as high-ratio cakes, so emulsified shortening is sometimes called high-ratio shortening.