Bill, I use what is labeled as creamy vegetable shortening. It's basically partially hydrogenated oil. It pours when kept at room temp and blends easily. I've found that solid shortening is too hard when it's cold, and runny when it's hot ( it was 97F today central valley CA). This stuff can be blended and it retains it viscosity or stiffness no matter what the temp is. Liquids blend quicker and more consistent than the solid shortening IMHO Brian Tassey Alta Apiaries [log in to unmask]