Other Uses For Hi-Ratio Shortening?

Decorating By cakeladydi Updated 13 Jun 2008 , 3:36pm by ibmoser

cakeladydi Posted 12 Jun 2008 , 10:05pm
post #1 of 9

Can Hi-ratio shortening be used for baking? I have a pound cake recipe that calls for 1 cup butter and 1/2 cup shortening. Do I need to use Crisco instead?

Thanks in advance!


Diane

8 replies
bakeyclacker Posted 13 Jun 2008 , 5:54am
post #2 of 9

I'm a little confused about your question. Isn't Crisco shortening?

RuralNV Posted 13 Jun 2008 , 7:03am
post #3 of 9

I read on a chef's forum that gave very detailed information about hi ration shortening. Something about moisture and sugar content ratios are different when you use hi ratio and didn't recommend replacing it in recipes, however, I have no personal experience. You might want to lGoogle hi ratio shortening and see if you can find the forum.

cakeladydi Posted 13 Jun 2008 , 12:26pm
post #4 of 9

Thanks RuralNV I will look into that. I had two pound cakes to make for a fundraiser today so I went ahead with the Crisco.

bakeyclacker: Crisco is shortening but hi-ratio shortening (I use for buttercream) is different. Creamier and lighter than Crisco.

Diane

ibmoser Posted 13 Jun 2008 , 2:06pm
post #5 of 9

I read somewhere last year that Sweetex can be used for baking whereas Alpine cannot. Can't find that source now, though, but I did try Southern-style biscuits with Sweetex and could tell no difference from Crisco. Let us know if you decide to experiment.

ibmoser Posted 13 Jun 2008 , 2:16pm
post #6 of 9

Okay - just read on Baking911 in the pantry - fats section that high-ratio shortening gives a finer and smoother texture to cakes and helps keep them moist. Hmmmmmmmmm....

lardbutt Posted 13 Jun 2008 , 2:27pm
post #7 of 9
Quote:
Originally Posted by ibmoser

I read somewhere last year that Sweetex can be used for baking whereas Alpine cannot. Can't find that source now, though, but I did try Southern-style biscuits with Sweetex and could tell no difference from Crisco. Let us know if you decide to experiment.




It says so right on the packages.........

Sweetex- used for cakes and icing

Alpine- used for icing

http://www.intotheoven.com/Food-Items-Hi-Ratio-Shortening/c79_226/index.html


*Disclaimer.......I have NO REAL experience with this subject! icon_redface.gif

Yomomma Posted 13 Jun 2008 , 3:02pm
post #8 of 9

I was just wondering this morning how Sweetex would do in pie crust. Has anyone tried this?

ibmoser Posted 13 Jun 2008 , 3:36pm
post #9 of 9

Thanks, MessyBaker - knew I had seen it somewhere. Old age isn't for sissys icon_lol.gif

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