Decorating By ericalove Updated 23 May 2008 , 3:23am by JanH

ericalove Posted 22 May 2008 , 7:30pm
post #1 of 6

I know people say sweetex is better then crisco,but how is it better? and is it as stable crisco when piping?and how does it hold up in heat?

5 replies
mindywith3boys Posted 22 May 2008 , 10:39pm
post #2 of 6

I think it's more stable. And the icing doesn't taste as greasy IMHO.

Danacakes65 Posted 23 May 2008 , 2:36am
post #3 of 6

Can you buy sweetex at the store or do you have to order online?

Rocketgirl899 Posted 23 May 2008 , 3:00am
post #4 of 6

you can order it online, but the stuff weighs a ton.

I get mine from a local party/cake supply store. If you buy sweetex, at my store, you have to buy 50#, and its about $85.

I can buy a smaller tub (not sweetex) (I think its about a gallon) for just under $10. It is also called Hi-Ratio Shortening. There is tons of stuff out there telling you what it is and the difference chemically speaking, but for me it makes my icing look, act, and taste better, and makes it less gritty.


Rocketgirl899 Posted 23 May 2008 , 3:01am
post #5 of 6

ohhh my birthday is the 1st of DEC too!

JanH Posted 23 May 2008 , 3:23am
post #6 of 6

Hi-ratio is Crisco on steroids...more emulsifiers, better performance.

If you have access to a Gordon Food Service, Sweetex can be special ordered.

Everything you ever wanted to know about hi-ratio shortening:
(Recipes, where to buy and more.)



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