I work near Elizabeth's Cake Supplies in DFW area, and they do not carry the Sweetex Hi-ratio shortening. Has anyone heard of PS-99 hi-ratio shortening? I tried doing a search and can not find a thing about it.
I used PS-99 for a long time. It was all I could get and it worked well. The only thing different than the other brands I had tried was the PS-99 was a lot stiffer. I would put it in my mixer with hot water and let it beat for a little bit before adding my sugar.
The place that carried the PS-99 near me is no longer open so I have had to change brands again! I now have to use Master Chef hi-ratio.
I have never used Sweetex so I cannot compare the two for you. I can only tell you I liked the PS-99 just fine.
Hope that helps!
I buy it in 50 lbs boxes from Elizabeth's. It works great for me, no problems at all.
Have any of you used the PS-99 with sugarshack's buttercream recipe?
I am using it in Sharon's bc next week. I have used in another recipe and it worked well, but I had to add extra liquid to it.
Could you please post and let me know if it worked like a dream?
We tried PS 99 after using Penguin. We being myself and Dena Bryngleson. We got a 50 lb cube and shared.
I hated it. I thought it tasted bad. I had more trouble with my buttercream using the PS 99 and so did Dena.
We both thought it was the pits. I am much happier with the Penguin and so is Dena.
What is Penguin?
I us PS 99. works good for me too. I get it at my local cake supply store.
I will let you know my results with the PS-99 hopefully by Sunday. I have to see if I can get some more at my local shop. But now I am worried after reading the other posts. It is my only option for a cake I have coming up next week because I forgot to order Sweetex.
So sorry I forgot to post my results on Sunday. This week has flown by.
Uggh, I did not have great results using the PS-99 in Sugarshacks recipe. I do not know if it was me, or the method of mixing, or if the PS did not like the recipe.
I tried it out in my 4 1/2 quart KA mixer. The ratio for this would be:
4 cups PS
4 pounds powdered sugar
Then the flavoring and liquid mixture - guessed around 2-3 T flavoring and 8-9 T liquid.
My result was a very thick hard mass............so I upped the liquid and ended up putting in 1 1/2 cups liquid and 4T flavoring. I still ended up with it very thick and with tons of air holes in it. It was really hard to get it on the cake also, but I did manage to smooth it, but did have air holes (but I did not have time to use the hot scraper on it - which may have gotten them out).
So, my thoughts are that there needed to be more liquid added at the begining, and to NOT turn the mixer up over #1. I did find out with an old recipe that the PS-99 does not like speed.
I ended up trying it again with half the PS-99, the 4 pounds of powdered sugar, about 1 1/4 - 1 1/2 cups liquid, and kept it on #1 speed, and it was beautiful!
Hope this helps.