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doleta
Frequent Member
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Joined: Sep 24, 2006
Posts: 274
Location: Oklahoma
Birthday: Jul 15
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 Posted:
Mon Oct 02, 2006 10:59 am |
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Showing my newbie-ness again.
Just read about high ratio shortening being better than Crisco.
What is it? Thanks, doleta |
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czyadgrl
Forum Fanatic
Joined: Jul 25, 2006
Posts: 1359
Gallery Supporter Member
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Mon Oct 02, 2006 11:02 am |
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I'm not exactly sure WHAT exactly it is. I think it's processed differently than regular Crisco.
But it seems to whip up fluffier and less greasy than Crisco.
I tried it for the first time a couple of weeks ago and it was really nice to work with.
I was wondering myself, does it crust? The recipe I used did not really crust up at all. Would it depend on the recipe? |
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knoxcop1
Not Registered
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Joined: May 13, 2006
Posts: 1304
Location: Knoxville, TN
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Mon Oct 02, 2006 11:05 am |
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I've found that when I use HRS, it doesn't crust up very well, either.
Last time I used it, it took it about 12 hours to crust AT ALL.
Other than that, the taste/feel of this shortening is wonderful!
==Knox== |
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czyadgrl
Forum Fanatic
Joined: Jul 25, 2006
Posts: 1359
Gallery Supporter Member
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Mon Oct 02, 2006 11:09 am |
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I thought too, that because it doesn't crust so much, it was easier to smooth, IMO. |
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Momof4luvscakes
Forum Fanatic
Joined: Jun 19, 2006
Posts: 1512
Location: Raleigh, North Carolina
Birthday: Feb 24
Gallery Supporter Member
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Mon Oct 02, 2006 11:12 am |
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I use 1/2 HRS and 1/2 Crisco. I get that fluffy feel and it crusts fairly fast! |
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doleta
Frequent Member
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Joined: Sep 24, 2006
Posts: 274
Location: Oklahoma
Birthday: Jul 15
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Mon Oct 02, 2006 11:16 am |
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Hmmm, so where do you buy it? |
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puzzlegut
Forum Addict
Joined: May 18, 2006
Posts: 805
Location: Michigan
Birthday: Apr 20
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Mon Oct 02, 2006 11:23 am |
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I use hi-ratio shortening in my buttercream and I'll never go back to using Crisco. I don't have a problem with it crusting. I think it depends on the ratio of your shortening to powder sugar. I use 1 cup of hi-ratio shortening to almost 2 cups of powdered sugar. |
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mollielor
Frequent Member
Joined: Sep 07, 2006
Posts: 412
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Mon Oct 02, 2006 11:23 am |
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What exactly is High ration shortening? |
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justsweet
Forum Fanatic
Joined: May 26, 2005
Posts: 1509
Location: Sunny California
Gallery Supporter Member
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Mon Oct 02, 2006 11:33 am |
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Hi Ratio Shortening
I buy mine from SYSCO, they have a cash and carry store near my sister. I just call two ahead of time and order it. LOVE IT !!!!!
http://www.sysco.com/aboutus/contactus.asp
item number 4003869 – shortening cake cube all vegetable (50lbs for $29, local store in Hayward (510) 481-1515, called cake shortening)
http://www.foodservicedirect.c.....rtening.ht (50lbs super quick blend – 50lbs $56.45)
Other brands: Alpine, Biscot 140, Blendex, COVO S.M., Cremelite, CRISCO HI-RATIO, Golden Glow, XXX crème, Monarch Covo Sm (Icings & Cakes), Monarch Covo Sm - Non Hydro
Monarch XXX Cream (for Icings), Monarch Artisan Cremin (for buttercream icing - just whip & use)
Monarch M300 (Icing Base), Canbra Hi Ratio (Cakes) AND SweeteX Hi Ratio Shortening
http://www.bakemark.com/
see if they have a cash and carry store to buy hi ratio
has special emulsifiers in it so that you can use less of it than you would reg. vegetable shortening but still use the same amount of powdered sugar or even more. It also will absorb more liquids too without breaking down. That is: high amount of sugar/liquid to low amount of shortening...so it is High(sugar/liquid) ratio shortening.
It makes a buttercream that is much smoother, fluffier and less greasy than using reg. vegetable shortening. |
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czyadgrl
Forum Fanatic
Joined: Jul 25, 2006
Posts: 1359
Gallery Supporter Member
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Mon Oct 02, 2006 1:52 pm |
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you can also buy it in (very) small quantities (and not such great deals as above) at a local cake and candy supply store. Usually it's just labeled as Sweetex. |
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Rodneyck
Forum Addict
Joined: Apr 24, 2006
Posts: 605
Location: Santa Barbara, CA
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Mon Oct 02, 2006 10:49 pm |
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I will never go back to Crisco either. Hi-ratio shortening is shortening with emulsifiers added that allows it to whip up to a fluffy consistency like butter when it has been beaten. Regular Crisco does not whip up to a fluffy constancy.
You can substitute it for butter or regular shortening 1:1. It is also great in pie crusts making the crusts more flakey than regular shortening.
You can buy it at local cake supply stores or online at Country Kitchen online;
http://www.countrykitchensa.co.....search.y=0 |
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puzzlegut
Forum Addict
Joined: May 18, 2006
Posts: 805
Location: Michigan
Birthday: Apr 20
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Tue Oct 03, 2006 6:37 am |
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I got my 50lb box of Sweetex through GFS (Gordon Food Services - www.gfs.com). It was a special order item so it wasn't something they normally keep in their stores, but they only charged $62 for it, which is a little more then $1 per pound. If you can find it locally it, you'll save a lot of money compared to buying it online and spending a ton of money on shipping? |
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Dizzymaiden
Regular Member
Joined: Jul 05, 2006
Posts: 129
Location: Boston
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Tue Oct 03, 2006 6:49 am |
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I am always suprised at the new things I learn on CC! I can't wait to research hi-ratio shortning. Baking is so much fun and I feel like a mad scientist!  |
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FunCakesVT
Frequent Member
Joined: Mar 10, 2006
Posts: 287
Location: Vermont
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Tue Oct 03, 2006 7:02 am |
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I bought from country kitchens and tried it last week - LOVE IT. I did not test the crusting, though. It was easier to spread and tasted much lighter and less greasy than Crisco.
I am curious about adjusting ratios of shortening to suger, though and/or combining Crisco and high-ratio together: How much less shortening can you use if straight hi-ratio? I used 1 cup hi-ratio to 4 cups powdered sugar...can you use 1/2 or 3/4 cup hi-ratio to 4 cups sugar? |
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crafty01
Frequent Member
Joined: Aug 27, 2006
Posts: 228
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Tue Oct 03, 2006 12:11 pm |
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I too am very interested in this topic. I think that Crisco leaves a very greasy feel too. So you use it like crisco or less? Will it make Roses also?
I love all the ideas and help this site gives Kuddos to the one that set this up and to all the wonderful people here.
Thanks, crafty01 |
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