Shortening...

Decorating By huntertl Updated 20 Nov 2009 , 1:04am by huntertl

huntertl Posted 18 Nov 2009 , 9:58pm
post #1 of 14

What brand of shortening is best to make buttercreme icing? Thanks!

13 replies
crl Posted 18 Nov 2009 , 10:12pm
post #2 of 14

I use the generic store brand because it still has the trans fat in it.

BlakesCakes Posted 18 Nov 2009 , 10:23pm
post #3 of 14

Definitely Sweetex Hi-Ratio Shortening.

Rae

elizacake Posted 18 Nov 2009 , 10:32pm
post #4 of 14

I like CK high ratio

huntertl Posted 19 Nov 2009 , 12:58pm
post #5 of 14

where do I get the high ratio shortening?

JenniferMI Posted 19 Nov 2009 , 1:40pm
post #6 of 14

I'm happy to share my buttercream recipe, just PM me.

Mine uses crisco and sweetex.

Jen icon_smile.gif

elizacake Posted 19 Nov 2009 , 4:55pm
post #7 of 14
Quote:
Originally Posted by huntertl

where do I get the high ratio shortening?




Cake supply shop or the internet? Just look around for the best price and lowest shipping. icon_smile.gif

LaBellaFlor Posted 19 Nov 2009 , 5:03pm
post #8 of 14
Quote:
Originally Posted by JenniferMI

I'm happy to share my buttercream recipe, just PM me.

Mine uses crisco and sweetex.

Jen icon_smile.gif




You know I keep hearing everyone say crisco is not working for them. Is yours working fine, cause you blend it with the sweetex?

Ruth0209 Posted 19 Nov 2009 , 5:27pm
post #9 of 14

I use Sweetex. I get it at Cash & Carry. You can use about 1/3 less when you use high ratio.

lchristi27 Posted 19 Nov 2009 , 5:40pm
post #10 of 14

Crisco wanted to be heart-healthy so they removed the Trans fat in the shortening. Now the frosting slides off the cake. I work for a company that supplies them ingredients and told the sales reps about it. They are considering another change..

Also, if anyone knows where I can buy Hi-ratio in Minneapolis I'd be thrilled!

elizacake Posted 19 Nov 2009 , 8:35pm
post #11 of 14
Quote:
Originally Posted by ElizabethS

Quote:
Originally Posted by huntertl

where do I get the high ratio shortening?



Cake supply shop or the internet Just look around for the best price and lowest shipping. icon_smile.gif




Sorry that wasn't a question. I've done both, gotten it online and a cake supply shop. Price was still a little less going online...I need to continue to find sources locally.
Google is my friend! lol

tripleD Posted 19 Nov 2009 , 8:46pm
post #12 of 14

I used crisco for years but when they took out hte trans fat. I don't use it any more. now i get high ratio alpine brand from a bakery supply wholesaler. I got lucky having one about 6 miles from me.

NJCakeDiva Posted 19 Nov 2009 , 9:08pm
post #13 of 14

The new Crisco has given me a bit of trouble but I tried it with Indydebi's recipe which included adding Drean Whip and it seems to behave a bit better! Very light and fluffy with a beautiful crust. Looking forward to trying CK one day as Edna uses it in her online demo.

huntertl Posted 20 Nov 2009 , 1:04am
post #14 of 14

Thanks everyone.

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