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
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