INGREDIENTS - Emulsified Shortenings

These are soft shortenings that spread easily throughout a batter and quickly coat the particles of sugar and flour. Because they contain added emulsifying agents, they can hold a larger quantity of liquid and sugar than regular shortenings can. Thus, they give a smoother and finer texture to cakes and make them moister. On the other hand, emulsified shortening does not cream well. When recipe instructions call for creaming shortening and sugar, regular shortening rather than emulsified shortening should be used. Emulsified shortening is often used when 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. Such cakes are referred to as high-ratio cakes, and emulsified shortening is sometimes called high-ratio shortening. In addition, emulsified shortening is often used in icings because it can hold more sugar and liquid without curdling.