wow thats crazy . . . over twice the price for shipping. I don't get it . . . do these companies make a profit from shipping?

I've written to them about it and they just give me a run around answer trying to tell me that's how much it cost.

I got my shortening yesterday.

Why would there be a $72 difference? That is just nuts.

I ordered from country kitchens too - shipping is much more reasonable. got my order in just a few days - now I'm going to try it this weekend.

I know that Sugarcraft is going to build a new place so maybe they are jacking up their prices to cover the cost of that....

I prefer Swetex.

darkchocolate

I have a question...not to drudge up an old forum, but I use the Wilton BC recipe that comes in the class book...use all Crisco. I almost alway do a double batch of it...so would I use 1 cup of Sweetex to 2lbs of 10x sugar?
Has anyone tried this recipe with Sweetex?
Hate to change recipes if I don't have to.
Thanks,
C

I use Alpine, and I use the same amount that I did before with Crisco

I've used that recipe with sweetex and have not changed the ratio of fat to sugar but I use half shortening half butter.

I've been using Indydebi's recipe and it calls for 1 1/3 cup Crisco. Although I use the Wal Mart brand with trans fats I do have some CK hi ratio....so should I just use 1 cup of the CK ?

http://www.cakecentral.com/cake_recipe-6992-0-Indydebis-Crisco-Based-Buttercream-Icing.html


Paula

https://www.nytimes.com/2017/06/01/science/fred-kummerow-dead-biochemist-ban-trans-fatty-acids.html?_r=0