Hi-Ratio Shortening Vs. Regular

Decorating By princess7100 Updated 18 Sep 2009 , 1:34am by classiccake

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princess7100 Posted 17 Sep 2009 , 2:18pm
post #1 of 7

what is the difference between hi ratio and regular shortening, what will it do in my recipe and how will it affect how smooth the buttercream smooths on to the cake?

6 replies
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leah_s Posted 17 Sep 2009 , 2:36pm
post #2 of 7

hi-ratio shortening holds more moisture and creates a better emulsion. Your icing will be lighter and smoother and you need less fat then with regular all-purpose shortening.

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mjk350 Posted 17 Sep 2009 , 2:50pm
post #3 of 7

Is CK High Ratio Shortening a good brand? I just ordered it from Country Kitchen Sweetart.

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kellie0406 Posted 17 Sep 2009 , 3:01pm
post #4 of 7

I'm in northern NJ, does anyone know of a place I can get hi-ratio shortening without having to mail order?

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tracycakes Posted 17 Sep 2009 , 9:01pm
post #5 of 7
Quote:
Originally Posted by mjk350

Is CK High Ratio Shortening a good brand? I just ordered it from Country Kitchen Sweetart.




Our local cake store had some and I tried it before ordering Sweetex and I hated it. The CK was soooo soft and my icing was horrible. There is no comparison between CK and Sweetex.

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Mida Posted 17 Sep 2009 , 10:11pm
post #6 of 7

What about alpine shortening? How does that compare to sweetex?

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classiccake Posted 18 Sep 2009 , 1:34am
post #7 of 7

Sweetex is MUCh better than Alpine....Alpine smells and tastes bad I think.

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