I've noticed the hi ratio shortening turns yellow. Can I refrigerate hi-ratio shortening? Will that help it stay white longer? What kind of hi-ratio shortening do you recommend?
I've used Vermey and Alpine White. I thought the Alpine White was really nice and more white, but it yellowed in the past 6 months.
I really appreciate everyone's recommendations and wisdom.
The hi-ratio shortening I bought at the cake decorating shop was off-white and somewhat transluctent - and VERY expensive.
I broken down and ordered a 50# cube of Sweetex hi-ratio shortening from Gordon Food Service which was opaque and creamy white.
Obviously, the product I had been paying an arm and leg for wasn't even fresh. Fresh Sweetex if properly handled/stored from the factory to you should have shelf life of 12 months if stored in a cool/dry environment.
I knew I would never use that much product so I portioned out the shortening into food service grade foodsafe containers I got from Sam's Club; one of which is in my 'fridge and the others in the freezer (next to my sale butter and tub margarine).
Other members put the amount of shortening needed per batch of buttercream in individual ziploc bags and store that way or put the ziploc bags in containers in their freezers.
If you don't have enough room to freeze, refrigerating the shortening will slow the oxidation process.
Thank you so much for taking the time to reply! I will definitely take your advice and buy the 50 lb. block from Gordons. I didn't even think about freezing it. You're a life saver!
You're most welcome, Sandy.
If ordering from Gordons, the item # for Sweetex is: 1080220.
(For some reason my Gordon's couldn't find it without that number, which puzzlegut was kind enough to provide.)