Crisco Vs Hi Ratio Shortening

Decorating By notjustcake Updated 24 Jun 2009 , 4:18pm by cylstrial

notjustcake Posted 24 Jun 2009 , 3:14pm
post #1 of 2

Hi I have read many threads on the subject and know that crisco changed the shortening to zero trans fat and messed up a lot of recipes, but what is the real difference between the two, I have tested them and I use butter in my buttercream as well and found nothing different except I have to beat the butter & shortening longer because the crisco one takes longer to cream with the butter. I ask this because i cannot find a more economical hi ratio shortening. I pay over $2 for a little more than a cup!

so what gives?

1 reply
cylstrial Posted 24 Jun 2009 , 4:18pm
post #2 of 2

I've heard that it makes it fluffier and that there is less air incorporated into it. But I haven't tried it yet.

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