What the heck is this? Where do you get it? Why is it beneficial? Sorry, just keep hearing about it and am curious.
Ha ratio shortening, I use Sweetex when I need a shortening based BC. It's a better shortening than the store stuff or Crisco. Better results when making BC, better heat durability, better taste, better everything as a matter of fact.
Look around in here for anything that talks about Sugarshack icing.
I took this off of a baker's supply website.....
hi ratio shortening is a bakery quality product that when used in icing, makes the icing easier to work with. The shortening is sturdier than standard shortenings and keeps the icing from not breaking down as quickly.
Why is it hi ratio? Hi ratio means it can hold more liquid and sugar than other store brand shortenings or butter in cake, icing and other baking formulas.
Hi ratio shortening make fluffier, creamier icing designed specifically for bakeries. It contains emulsifiers which is more temperature stable and will hold air better upon whipping, improving volume and stability of icing.