My question is what is the Difference, Between High Ratio & Shortening.If a Recipe calls for a High Ratio. Can I use Wal-mart Brand Shortening. Instead. Please, Help I was told that, The High Ration Hold up more Liquid & Sugar. It goes on more smoother. So, If I need to make Buttercream. Which, One would you advise for me to use, Thanks for Looking & for your responds, You all have a Good One

The high ratio shortening gives the icing more stability and body. I won't use anything except high ratio.

Can I get an idea of a High Ratio, That I can Purchase in the Supermarket. Thanks

Is crisco high ratio?

I don't think there is such a thing. Crisco seems to be the most stable shortening on the store shelves and it is not high ratio.

It is sold in bulk of 50 # from supply places unless you can find a cake supply store that will package it into smaller quantities. Maybe someone else can help you with this. I buy it about 500 - 600 pounds at a time!

I just bought my first order of hi ratio shortening and I can actually tell a difference in the creaminess of my icings. I don't know if I can go back to regular shortening now, even though it costs twice as much to buy hi ratio. I'm really liking the new taste.

In another thread I think they said that hi ratio includes an emulsifier that helps it combine better with the liquids (since oil and water don't mix) so it won't tend to seperate or be grainy.

and BTW I hate Crisco...ick...I use store brand shortening if not hi ratio.

you can get 3 lb tubs from CK or possibly your local cake supply store. It is very expensive but well worth the price. Crisco's new non-trans fat formula sucks for BC icing. It makes it too soft now.

Not sure if Global Sugar Art sells it but they might.

I had trouble in the past with Crisco giving my icing a chemical taste...and that was even before all the trans fat stuff.

The store brands are slightly softer but they never make my icing taste yucky and they usually have trans fat in them.

The hi ratio has given my icing a step up...I ordered a set of 6 CK tubs online....yeah expensive but hey just make sure you are still profiting from your cakes and it does improve the icing.

just spotted this thread and i had the same question, i've been using crisco also and am still not quite satisfied in my results...i can't find high ratio shortening anywhere in las vegas.

Kitagrl, which store brand would you suggest if not using crisco?

While we are on this topic, I've been looking to try the hi ratio shortening (so I can try sugarshack's buttercream recipe) but my local cake supplies store only carries the CK brand not Sweetex. Does it make a difference what brand of hi ratio shortening you use?

preciosa225
CK is the only hi ratio shortening I can get around my area and it is great product. IMHO

I use pretty much any store brand except I really don't like the Walmart brand too much. Some stores carry a little more white/firm types than others...you have to see what your local stores carry and what you like best.

My bakery supply place seemed to be partial to the way Sweetex was but the CK brand seems fine, its definitely an improvement on regular shortening. Tons of trans fat in it too. haha.

Oh great, thanks! Now I will go and buy some tomorrow! I've been on a hunt for the sweetex all this time. I find it online but I didn't want to pay for the shipping or buy a large quantity until I try it (in case I don't like it). Thanks again! (Now I can't wait until tomorrow..LOL)

The hi-ratio stuff I use is PS99. My local cake store sells it in 5 pound "bricks".

I used to use Walmart brand for a while and couldn't get it to look so creamy and smooth, not even with Crsico no matter what I did. But I bought some of the high ratio and I LLLOOOVVEE it, it does make a difference but I hate the greasy feel when you wash your stuff, but you really should try. I found some on the Stover Co. who sells wholesale price good too, but as with anything that heavy shipping is a bit much. I just can't find it anywhere around me so I had to order online. But I know you'll like working with it.

I bought a 3 pound tub of Hi-ratio at my local cake decorating store. I think it was $11. I can really taste the difference and like it much better (which isn't necessarily a good thing ). My friend, who also considers herself a frosting "snob", said she noticed a difference with the hi-ratio. I won't go back to regular shortening unless it's a real emergency.

If you live in or near the Nashville, TN area you can get the CK brand High Ratio shortening at Sweet Wise. (www.sweetwise.com) I don't remember the price off hand but you can always e-mail them and ask before you make a trip out there.

I've used the CK and was able to beg and plead my local cake supply shop to order it. Although, if you need to order it on line, the best place I've found for a 3 lb. tub, with shipping charges is countrykitchensa.com.

If you dont have supply stores around I have seen it on (all one word) Fondant source. com when I have purchased things on that site, if you buy anything there you can get 10% off too if you want, use coupon code at checkout "cakecentral"
I havent had to purchase it online becuase I have a cake supply store locally... good luck

I have used both. I have even mixed buttercream that has been made with high ratio and regular shortning. Personally... the high ratio tends to leave a "less greasy" feel in the mouth .. but other than that.. I really haven't noticed THAT big of a difference. For me.. the cost is about the same so I tend to buy the high ratio but would have no problem using the other.

I was asked to do the wedding cake for my niece this summer. I really want to try out the hi-ratio shortening, does anyone know of any suppliers in Europe? I tried buying it on amazon for example, the product was $6 and the shipping was $40....

You will see a difference!

What kind of shelf life does hi-ratio have?