Hi Ratio Shortening Mixed With Trans-Fat Free Crisco

Baking By punkyf Updated 13 Nov 2009 , 1:39am by punkyf

punkyf Posted 12 Nov 2009 , 2:02am
post #1 of 7

Has anyone tried mixing hi ratio shortening with the new crisco? I have tried the new crisco and hate it but hi ratio shortening is fairly expensive. Just wondering if anyone has tried this yet?

punkyf

6 replies
KathysCC Posted 12 Nov 2009 , 2:05am
post #2 of 7

I'm sure you could use both in a buttercream recipe. I finally found the solution to my trans fat free Crisco problem...Indydebi's recipe. It stopped my sliding icing problems and I use pure Crisco.

JanH Posted 12 Nov 2009 , 2:39am
post #3 of 7

IMHO, mixing hi-ratio and Crisco doesn't obtain the maximum performance or benefit from either product. And as you noted, it isn't the most cost effective way to achieve a standard American buttercream.

If you want to replace Crisco with a different standard shortening there are other brands that (still) contain transfat.

If you want to explore hi-ratio shortening, use it in a hi-ratio shortening recipe so that you can see the difference in performance: improved mouth feel, ability to absorb more liquid without breaking down, and even smoother buttercream (as observed by some members).

Also, there are more varieties of hi-ratio besides Sweetex and Alpine. Perhaps one of them, like CK brand would be more cost effective for you (especially if you're determined to mix it up with Crisco).

BTW, I would recommend using 2/3 cup of hi-ratio as a substitute for every 1 cup of Crisco in any Crisco recipe that you're adapting. Or 1 cup of hi-ratio per every 7 cups of powdered sugar in your recipe.

Indydebi's Crisco based buttercream recipe:

http://cakecentral.com/recipes/6992/indydebis-crisco-based-buttercream-icing

Hi-ratio shortening recipes:

http://cakecentral.com/cake-decorating-ftopict-633723-.html

HTH

punkyf Posted 12 Nov 2009 , 12:34pm
post #4 of 7

Thank you so much for the replys. I may try indydebi's recipe and see if I like it. The cost of the hi ratio shortening isn't even as much of an issue as is getting it in a small enough amount. I only do cakes for family and a few friends and 50lbs would go bad before I could use it.

Thanks again,

punkyf

vicki3336 Posted 12 Nov 2009 , 12:41pm
post #5 of 7

I, too, only bake for family and friends so when I ordered 50 lbs of Sweetex, I vacuum packed several packages so that the packages were flat and only about two inches high and put them in my freezer. I take them out as I need them. I haven't noticed any difference in consistency or performance.

JanH Posted 12 Nov 2009 , 10:23pm
post #6 of 7
Quote:
Originally Posted by vicki3336

I, too, only bake for family and friends so when I ordered 50 lbs of Sweetex, I vacuum packed several packages so that the packages were flat and only about two inches high and put them in my freezer. I take them out as I need them. I haven't noticed any difference in consistency or performance.




Just what I did. icon_smile.gif Sitting right next to my frozen butter.. ...

punkyf Posted 13 Nov 2009 , 1:39am
post #7 of 7

Thank you so much, vicki3336 & JanH, for the freezing idea. I really like the way hi ratio shortening mixes, looks and tastes. I will start looking for good prices soon.

Thanks again. This site continues to be so wonderful.

punkyf

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