Hi-Ratio Vs Regular

Decorating By shkepa Updated 23 Jan 2009 , 5:41pm by brannendeville

shkepa Posted 4 Jan 2009 , 2:33am
post #1 of 18

What is the difference. I just got Sugar shacks video and really want to try it but I only have regular crisco???? Help

17 replies
bobwonderbuns Posted 4 Jan 2009 , 2:45am
post #2 of 18

You can use the regular Crisco but it won't crust because it's now "0-trans fat." Basically it's those trans fats which clog our arteries that help the buttercream crust. But fear not, you can add some meringue powder to it and that will help it to crust. You might also ask Sugarshack or Indydebi who uses a similar buttercream. Hope that helps some! icon_biggrin.gif

brandywinecakes Posted 18 Jan 2009 , 12:46am
post #3 of 18

I was wondering the same thing. How much meringue powder do you add?

beth2027 Posted 18 Jan 2009 , 1:14am
post #4 of 18

If you buy the generic (I buy wal-mart brand) it still has some trans fats, so it crusts. But I still add meringue powder. For the full sugarshack recipe, I would add 4 tbs.

sparklepopz Posted 18 Jan 2009 , 1:16am
post #5 of 18

I'm sorry to disagree, but trans-fat free Crisco will most definitely allow icing to crust. Crusting is about the fat:sugar ratio, not about whether shortening has trans fats or dessicated egg whites.

I have made SugarShack's icing with TFF Crisco and it crusted with no problems. Plus the Crisco-based buttercream recipe I've been handing out to my students for the past 10 years crusts beautifully as well. It has to, because I teach the Viva method of smoothing cakes. I didn't even know Crisco had changed their formula some years ago from TF to TFF. For some reason, the removal of TF did not affect the icing's quality at all.

So fear not - you can make SugarShack's buttercream with Crisco and it will crust just fine.

bobwonderbuns Posted 18 Jan 2009 , 1:22am
post #6 of 18

There's more to it than that. I have a recipe which I will post here if you like and depending on what variations I use it can crust or not crust.

1 stick butter
1 1/2 Cups shortening
(up to) 3 TBSP water (I use 2 instead)
1 tsp Vanilla
1 lb powdered sugar
1 TBSP meringue powder

~ Now if I change the water to milk it crusts.
~ If I use 0-trans fat Crisco and water it does not crust
~ If I add meringue powder to this it does crust a little bit.
~ If I use hi-ratio shortening and water and meringue powder it crusts better.

Try it and see what works for you.

ranbel Posted 18 Jan 2009 , 1:32am
post #7 of 18

I agree with sparklebodz. I only use crisco and don't have any problems with crusting...I do want to try the hi-ratio, but can't find it in the local stores, so I just stuck with crisco. I have made both sugarshacks and indydebbi's recipes and they both crust nicely with crisco...

chrissy410 Posted 18 Jan 2009 , 7:12am
post #8 of 18

I think the hi-ratio comes out smoother. That has been my experience at least with sugar shack's recipe. I caved and bought Sweetex but I really love it!

todolomio Posted 18 Jan 2009 , 3:24pm
post #9 of 18

high ratio shortening is shortening that has had substances called emulsifiers added to it. Emulsifiers help keep oil and water from separating, which is important in icings (keeps them from leaking). I have tried both and I love HR shortening. The most popular brand are Sweetex and Alpine or the organic Spectrum shortening. But, I agree that the missing trans fat does not really make a difference. I've heard the the Crisco with Butter flavor is really good.

Good luck!

flowermom Posted 20 Jan 2009 , 1:24am
post #10 of 18

I use Sharon's recipe all the time and have used Crisco with no problem. I use Sharon's method to ice the cake and the frosting crusts perfectly. I don't use any meringue powder and follow her recipe just as she shows you. I am sure if I used the Hi-Ratio it would be smoother and more glass like, but I don't have access to it and it's quite expensive me to use on the few cakes I do.

Happy Baking! Sandi icon_smile.gif

morgnscakes Posted 20 Jan 2009 , 6:45am
post #11 of 18

I am in agreement. Whether the Crisco is TFF or not does not make the difference on if it will crust. The crusting depends on the sugar:fat ratio. If the buttercream is not crusting, then there is not as much powdered sugar...which can be alleviated by adding meringue powder. The HR shortening does not contain some of the same stabilizers as in regular shortening and therefore produces a smoother icing (not as grainy).

As far as the HR shortening, most people have to order it because local grocery stores do not carry it. If I'm not mistaken, Sugarshack stated that she buys hers from www.thebakerskitchen.net because they are reasonable (even with the shipping cost) and have great service.

HTH

Cake_Princess Posted 20 Jan 2009 , 9:00am
post #12 of 18
Quote:
Originally Posted by bobwonderbuns

You can use the regular Crisco but it won't crust because it's now "0-trans fat." Basically it's those trans fats which clog our arteries that help the buttercream crust. But fear not, you can add some meringue powder to it and that will help it to crust. You might also ask Sugarshack or Indydebi who uses a similar buttercream. Hope that helps some! icon_biggrin.gif





First of all let me say that I use trans fat free Crisco and it still crust over. Secondly, I do not use meringue in my buttercream and it still crust over. Having said that, to the rest of you that think you need to rush out to get meringue powder, you don't.

maisyone2 Posted 23 Jan 2009 , 2:57am
post #14 of 18

I use Sweetex and margarine in equal parts and NO meringue powder. I also teach and ask that my students use it, but only to help it dry out a little faster during class. I tell them that after they are out of class, using meringue powder is 100% optional. Never in the over 30 years of decorating cakes have I ever had a problem with my frosting crusting. It crusts every time without fail. Milk vs water? Used both and still no problem crusting. It is all about the shortening:sugar ratio.

dandelion56602 Posted 23 Jan 2009 , 4:30am
post #15 of 18

I've used Sugarshack's recipe w/ Crisco for a year now & have never had a problem. If it is on the thin side & takes a while to crust, add more PS to it & you'll have no problem. Saying that I'm about to purchase my first 50# tub of HiRatio from the local Cash 'n Carry. They didn't have it on the shelf, but I asked if they have it & she said they can get it from the warehouse in a day or two. so, if you have a wholesale or restaurant supply store it wouldn't hurt to ask. While sweetex is pricey, the dang s&h will kill you. $17 on top of $92. I wish somewhere locally carried it for under an arm & leg. I may order the 4# & see if I like it that much if the hiratio from the wholesaler here doesn't turn out.

tiggy2 Posted 23 Jan 2009 , 5:23pm
post #16 of 18

There is no comparison between hiratio and crisco! Hiratio will give you the smoothest icing you have ever seen and you wont have near the greese feel in your mouth.

BitsnBites Posted 23 Jan 2009 , 5:32pm
post #17 of 18

Luckily I can get the High ratio at the local Bulk Barn. But I haven't used it.

brannendeville Posted 23 Jan 2009 , 5:41pm
post #18 of 18

I have used the Wal-mart brand and the butter flavored Crisco, water and milk. I have had the best of luck with all.

Quote by @%username% on %date%

%body%