Hydrogenated vegetable fat

[BrunaBelle]

Hello, buddies!
Hydrogenated vegetable fat makes a beautyful icing, but I would like to know if is really toxic?
I can see wonderful icings made with hydrogenated vegetable fat, but my friends are saying is bad for health. Is toxic eating for a long time or is toxic anyway (even eating only in a simple party once at month)?
What is the best "fat" to make beautyful icings in a heat country (our Summer is too strong and is 9 months during 1 year).
Margarine doesn't works here: the icing turns "melted".
Hugs 2Uall

[Laura]

hydrogenated vegetable fat (what margarine or "oleo" is usually made from in the USA) is not _technically_ toxic, but it can contribute to an unhealthy situation in the human body when it combines with other types of fat (which are pretty much inevitably found in other foods). This is because it contains "trans-fatty acids" and what _they_ do is attach to molecules of other types of fat like tinkertoy componants conce they enter the human body, thus raising the _total amount_ of saturated fat in the human body above what the person in question _actually consumed_. This is why, here in NYC, Mayor Bloomberg _banned_ trans fats in restaurant foods! (Although as with most compliance with the law in NYC, chances are that this will be more honored in the breach than in the observance).

[Princess Cupcake]

Some ideas:



You could use fondant



You could try thickeners or stabilizers like unflavored gelatin, agar, or cornstarch



I found this frosting recipe that supposedly won't melt in the heat. I'm not positive how it works but I'm guessing the molecules of fat get suspended in the foam of the egg whites. http://www.cupcake-forum.com/showthread.php?t=103

[BrunaBelle]

Laura, thank you for your precious and so detailed explanation. We spend too many years eating that fat and now they say is not healthy, but we have to be ready for changes…and I will. TY

Princess, the thickeners and stabilizers are a wonderful idea. As a beginner, I didn’t know about that. Also I heard about glucose. Well, I have to try and try and try to see what recipe will give to me a best result. In your frosting recipe I will change the egg whites for albumen powder (here is not recommended to use the egg whites because the contamination…the heat). TY