flowermom Posted 18 May 2009 , 10:24pm
post #1 of

A few months ago I finally decided to invest in purchasing Hi Ratio Shortening and start using it when making my buttercream frosting. (I use SugarShack's recipe). I was truly amazed at the different that Hi Ratio Shortening and decided that from now on it's only Hi Ratio for me and my cakes.

Fast forward a few months and I need to make another batch of buttercream. I decide to use Crisco in the this batch because I only need a little bit for a project I was doing and smoothness wasn't going to be an issue. However, I went ahead and made my normal 5 quart size with my Kitchen Aid. Thinking that I would at least have some extra on hand for anything that might come up.

Well, turns out I needed frosting for some cupcakes I did for a church last night and used the Crisco based frosting for them. On the way home from the event, my husband turns to me in the car and says I really don't like the frosting. I am surprised because he usually likes my buttercream frosting. I realize to myself, oh I wonder if he noticed that I used Crisco instead of the Hi Ratio, so I ask "Did you like the frosting on the cake I made for parents?" Yes, he answers. On their cake I used Hi Ratio in the recipe. "Did the frosting taste gritty and greasy to you tonight?" Yes, he answers again. "Did your parents frosting on their cake taste like that?" No, I think it was a lot better that that stuff on the cupcakes, he comments.

I tell him that must be the crisco, and he is convinced that from now I need to use only Hi Ratio shortening whenever I make frosting! Until now I hadn't really thought there was much of a different, but after last nights conversation I am definitely a Hi Ratio Convert! thumbs_up.gif

Sandi

10 replies
delisa01 Posted 19 May 2009 , 4:52am
post #2 of

Thanks for sharing. I have still yet to try Hi ratio.

Delia

arosstx Posted 19 May 2009 , 5:00am
post #3 of

Amen, flowermom. Hi-ratio rocks! I won't ever go back to anything else.

mkolmar Posted 19 May 2009 , 5:05am
post #4 of

I 100% agree. High ratio is the way to go. I use butter and high ration in my buttercream, when I'm not using jkalmans SMBC recipe.

auntiecake Posted 19 May 2009 , 5:15am
post #5 of

I just started to use Hi Ratio and I can really taste the difference. It makes the frosting creamier, and holds its body longer, especially after sitting for a while. I also noticed it is not as gritty and not as sweet. I am a believer too!

tiggy2 Posted 19 May 2009 , 7:24pm
post #6 of

I'll never go back to crisco again. Hiratio not only tastes better it is so much creamier and easier to work with.

ladycake17 Posted 19 May 2009 , 7:33pm
post #7 of

Please tell me where to get Hi ratio shortening!

cupcakemkr Posted 19 May 2009 , 7:35pm
post #8 of

So, when you are ordering Hi Ratio shortening is there a brand name? Is that Sweetex or Alpine? or is it just Hi Ratio Shortening?

Can I get it from Sysco or cash and carry or just online?

Thanks!

JCE62108 Posted 19 May 2009 , 10:07pm
post #9 of

I havent heard of this, what does hi ratio mean? What is the difference between that and regular shortening and is there a big price difference?

vicki0052 Posted 20 May 2009 , 2:42am

Hi: I purchased Alpine Hi-Ratio shortening at my cake decorating store. I love this shortening. My icing is so creamy and fluffy. It's better than the Crisco before they changed the recipe. I will never, never, never go back to Crisco. Vicki0052

pipe-dreams Posted 20 May 2009 , 2:51am

I bought a small tub of hi ratio a few months back, but never used it. Finally last Saturday I had an order, and she wanted something "less sweet". Well, I didn't know if it was less sweet, but I wanted to try Edna's recipe. I used the hi ratio, and it was AWESOME! SOOOOOO creamy, and much less sweet. And I have never written so easily than I did with that.

You can buy hi ratio online at most cake suppliers. It's just called hi ratio shortening. I don't know if Sysco will carry it?

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