Hi Ratio ??

Decorating By Amanda114 Updated 17 Aug 2008 , 3:21pm by Dixiegal01

Amanda114 Posted 12 Apr 2007 , 12:46am
post #1 of 39

--------------------------------------------------------------------------------I've been reading alot about hi-ratio shortening. Can you guys give me the names of some of them? What's your favorite brand?? I am having trouble with Crisco since they took out some of the trans fats and changed the formula... I even called them!!

Amanda

38 replies
crisseyann Posted 12 Apr 2007 , 12:52am
post #2 of 39

Sweetex brand is the only kind I have seen or used. I get it at my local cake decorating store.

nsouza Posted 12 Apr 2007 , 12:53am
post #3 of 39

Whats hi-ratio shortening?

youngestdecorator Posted 12 Apr 2007 , 12:53am
post #4 of 39

I've only used crisco, it's stayed pretty loyal to me.

Jenn2179 Posted 12 Apr 2007 , 1:00am
post #5 of 39

I use Alpine Hi-Ratio and love it much better than crisco.

missyek Posted 12 Apr 2007 , 1:00am
post #6 of 39

I have used Alpine, Sweetex and an "off" brand. Love the hi-ratio shortening and currently use Alpine. Here is a link on some info, and hopefully JanH will come around with some more.... http://forum.cakecentral.com/cake-decorating-ftopict-34464.html

liha21 Posted 12 Apr 2007 , 1:00am
post #7 of 39

Crisco has worked pretty good for me also. And another one i've liked is the Kroger brand ( the store brand). Try some of those, as they may have left all that bad fat in them still, i don't know. But sweet tex should be pretty easy for you to get also.

Amanda114 Posted 12 Apr 2007 , 3:36am
post #8 of 39

Well... This all came about because I went to my local cake supply store and was complaining about the weather and my colors not blending well and my icing being "sticky". The owner informed me that recently Crisco changed it's formula to have less trans fats and it's messing with everybody's icing! She then sold me on a ziplock baggie of self labeled stuff called "blend well" or something. I got 3 cups for 2.50. I got home and realized that she had bought some hi ratio in bulk and put it in zipper baggies to sell as a fix for the Crisco blues!
So my other question is this. I use a buttercream recipe from here that actually calls for butter and Crisco. If I use the Hi ratio, do I use the butter too as I would with Crisco or do I even need it? Is it going to screw up my icing if I use the butter with the HR?


Danke...

Amanda

PS... I have also come to the conclusion that I SUCK at colorflow...

cakesbykitty Posted 12 Apr 2007 , 6:03am
post #9 of 39

can we back up..... can you buy hi ratio in bulk?

JanH Posted 12 Apr 2007 , 9:24am
post #10 of 39
Quote:
Originally Posted by missyek

I have used Alpine, Sweetex and an "off" brand. Love the hi-ratio shortening and currently use Alpine. Here is a link on some info, and hopefully JanH will come around with some more.... http://forum.cakecentral.com/cake-decorating-ftopict-34464.html




Why thanks for the introduction, missyek. icon_biggrin.gif

I also love my (Sweetex) hi-ratio shortening.

However, I've found that it can't be substituted cup for cup into a Crisco based recipe; hi-ratio is more concentrated (has less water and more emulsifiers) than Crisco so you just need less.

But there are recipes that use Crisco and hi-ratio interchangeably..... (My family almost gagged when I did this; the icing was just too rich. Like trying to chug a glass of heavy cream when you're expecting whole or 2% milk.)

Cakemanoh's rule of thumb tip is 1 cup of hi-ratio to 2 lbs. of powdered sugar.

I've made the Brite White recipe as written and with the addition of butter (just add the butter and 1/4 cup p. sugar).

http://www.cakecentral.com/cake_recipe-2375-Brite-White-Buttercream-Icing.html

For a more detailed explanation of hi-ratio shortening:

http://forum.cakecentral.com/cake-decorating-ftopict-142601-.html

Threads on Hi-Ratio Shortening:
(Includes where to buy.)

http://forum.cakecentral.com/cake-decorating-ftopict-209441-.html

http://www.cakecentral.com/cake-decorating-ftopict-44410.html

http://www.cakecentral.com/cake-decorating-ftopict-41674.html

http://www.cakecentral.com/cake-decorating-ftopict-28256.html

http://www.cakecentral.com/cake-decorating-ftopict-25631.html

Hi-Ratio Frosting Recipes:

http://forum.cakecentral.com/cake-decorating-ftopict-102521-.html

Nice site for good frosting recipes:
(Some use hi-ratio.)

http://www.sweetcelebrations.us/recipes

Creme Bouquet product description:

http://www.kitchenkrafts.com/product.asp?pn=FL0936&bhcd2=1176372438

Threads on Creme Bouquet:

http://forum.cakecentral.com/cake-decorating-ftopict-155261-.html

http://forum.cakecentral.com/cake-decorating-ftopict-89531-.html

http://forum.cakecentral.com/cake-decorating-ftopict-57950-.html

http://forum.cakecentral.com/cake-decorating-ftopict-51898-.html

http://forum.cakecentral.com/cake-decorating-ftopict-47885-.html

http://forum.cakecentral.com/cake-decorating-ftopict-39444-.html

http://forum.cakecentral.com/cake-decorating-ftopict-38470-.html

National Flavors/National Products:
(Sells extracts wholesale to the public.)

http://forum.cakecentral.com/cake-decorating-ftopict-182341-.html

HTH

Edited to remove broken link.

Amanda114 Posted 12 Apr 2007 , 12:01pm
post #11 of 39

Holy Shmoly... thanks for all the info!!

formerbuckeye Posted 16 Apr 2007 , 4:37pm
post #12 of 39

A question.........does icing made with hi-ratio shortening crust?? icon_confused.gif

leily Posted 16 Apr 2007 , 5:18pm
post #13 of 39

Thanks for the information Jan. I have tried the Hi-Ratio before but did it in equal amounts to the crisco and I hated it. I use 1C crisco and 1C butter to 2lbs PS. So do you recommend cutting the Hi-ratio to 1/2 cup since I am adding the Butter too?

Thanks!

And to answer the original question. I have only tried CK brand as that is what I found locally.

JanH Posted 25 Apr 2007 , 6:50am
post #14 of 39

The Brite White recipe has a butter variation which you might like to try:

http://www.cakecentral.com/cake_recipe-2375-Brite-White-Buttercream-Icing.html

HTH

CakeRN Posted 25 Apr 2007 , 8:28am
post #15 of 39

I too tried the hi ratio using it like crisco and hated it. It always had a yucky taste to it. I am going to try it with cutting it in half.

albumangel Posted 8 May 2007 , 9:04pm
post #16 of 39

And putting in my 2 cents on Hi Ratio- I use the Brite White recipe on here and it's been great! I'm going to try the butter variation next!

all4cake Posted 8 Jun 2007 , 2:32pm
post #17 of 39

I cut the amount of shortening required by 1/3 when I switched to HR with positive results.

I'll have to give the 1/2 a try...anything that'll make my ingredients stretch is worth a try.

JanH Posted 8 Jun 2007 , 10:41pm
post #18 of 39
Quote:
Originally Posted by CakeRN

I too tried the hi ratio using it like crisco and hated it. It always had a yucky taste to it. I am going to try it with cutting it in half.




The hi-ratio doesn't really have a flavor, it's just a bland tasteless shortening. If you experienced a "yucky" taste, it might have been old and/or rancid. (Yes, hi-ratio can go bad, just like Crisco.)

Also, using hi-ratio 1:1 to replace Crisco isn't using it to its best advantage in a frosting recipe. A better ratio would be 1 cup hi-ratio to 2 lbs. of powdered sugar.

If you refer back to my first post, there are links for frosting recipes that are written for hi-ratio. You might get better results using these, than trying to adjust your Crisco recipes. icon_smile.gif

tirby Posted 17 Jul 2007 , 2:13am
post #19 of 39

so how long will it stay good?

darkchocolate Posted 17 Jul 2007 , 2:24am
post #20 of 39

I have used Country Kitchens hi ratio, Alpine and Sweetex. I should do a side by side, but without doing that, I would have to say I prefer Sweetex.

I found that www.thebakerskitchen.com has great prices and you can buy it by the pound.

darkchocolate

Cassie1686 Posted 17 Jul 2007 , 2:29am
post #21 of 39

the hi ratio crusts wonderfully - you won't use anything else once you try it. yes, use the brite white recipe, it's the best tasting one. I use the butter addition for frosting the cake, it will still crust well enough, but do not uses it for flowers or borders, it may be a bit too soft. I like the sweetex brand as well.

And JanH - you always have the answers! how did you get so smart!

sun33082 Posted 17 Jul 2007 , 2:34am
post #22 of 39

After Crisco changed to No Trans Fat, I thought it was just the humidity causing me problems. Then 2 weeks ago, I decided to break down and buy the store brand shortening, and now my icing is back to acting normal icon_smile.gif I missed that more than I thought lol

sugarshack Posted 17 Jul 2007 , 6:40am
post #23 of 39

I have tried Alpine, sweetex and a few "off" brands of hi ratio and they are NOT all created equal, IMO. Sweetex is my brand of choice, hands down. HTH

tirby Posted 17 Jul 2007 , 7:07pm
post #24 of 39
Quote:
Originally Posted by Cassie1686

the hi ratio crusts wonderfully - you won't use anything else once you try it. yes, use the brite white recipe, it's the best tasting one. I use the butter addition for frosting the cake, it will still crust well enough, but do not uses it for flowers or borders, it may be a bit too soft. I like the sweetex brand as well.

And JanH - you always have the answers! how did you get so smart!




So can I do this recipe with out butter? and do I NEED this bright white stuff?

Cassie1686 Posted 18 Jul 2007 , 3:40am
post #25 of 39

yes, you can do it without butter, it actually crusts better without butter and it is much brighter white without butter. (I just think it tastes a bit better) No you don't need the brite white stuff. I don't ever use that or the creme boquet, i just use vanilla and a bit of almond. And actually I don't use the salt either (or the vinegar sometimes lol). If I do use butter, I put in some of the Wilton white color stuff that lightens your icing, just cuz that is what I have laying around and it makes it whiter.

tirby Posted 18 Jul 2007 , 4:28am
post #26 of 39
Quote:
Originally Posted by Cassie1686

yes, you can do it without butter, it actually crusts better without butter and it is much brighter white without butter. (I just think it tastes a bit better) No you don't need the brite white stuff. I don't ever use that or the creme boquet, i just use vanilla and a bit of almond. And actually I don't use the salt either (or the vinegar sometimes lol). If I do use butter, I put in some of the Wilton white color stuff that lightens your icing, just cuz that is what I have laying around and it makes it whiter.



So do I need to replace the white stuff with anything or just omit?
and how long will the hi ratio last. How do I store it so it wont go bad??????????

Cassie1686 Posted 18 Jul 2007 , 5:12am
post #27 of 39

just omit the white stuff, and the lady at the cake supply told me that the hi ratio has a shelf life of 6 to 8 months. not bad, huh? i was worried about buying a big huge tub because they didn't have anything small tubs, but she told me that. I have had it for about 2 months and it's still goin strong icon_smile.gif

tirby Posted 18 Jul 2007 , 11:58am
post #28 of 39

oh good I can do 6-8 months.

peytonsmommy Posted 18 Jul 2007 , 3:43pm
post #29 of 39

Does anyone know if you can get the icing base anywhere besides Sugarcraft? Their shipping is always more than my entire order. I checked a few other sites I normally use and they didn't have it. TIA!

Janette Posted 18 Jul 2007 , 3:52pm
post #30 of 39

Don't even get me started on Sugarcraft.

I put an order in today for 8 cake dummies with Dallas-Foam Co. it came to $27. The same order at Sugarcraft would be $85.

I ordered 50 lb of Hi-ratio shortening from
www.countrykitchensa.com It was $60 and $16 shipping.

If I had ordered from Sugarcraft the order would have been $133. The shortening there is only $50 but they want $83 for shipping.

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