I am going to be doing several cakes next month so I decided I am going to try out the high ratio shortening. However, I don't know which one to buy. There are several out there.

Does the brand matter? Are they all pretty much the same?

Please, if you use high ratio shortening, which brand do you use and where do you buy it?

Thanks for your help.

I like using Sweetex which I buy at a cake supply shop here in SoCal.

I buy 50# cubes of Alpine from Dawn. (wholesaler all over the country)

I never thought there was a difference. I was wrong. I used Alpine for the last 4 years......I finally found a source for Sweetex. WOW - BIG difference in the sugarshack recipe (maybe not so much in others, but definately in her recipe!). NO air bubbles after setting, even a week. I will not go back to Alpine. I really thought it would not matter, hi-ratio is hi-ratio.....but I am eating those words. Sweetex user for sure now.

I used Alpine and didnt like it as much as i like the Sweetex i could tell a difference in the way the Alpine tasted and felt in my mouth

http://www.thebakerskitchen.net/index.asp?PageAction=VIEWPROD&ProdID=266

"the bakers kitchen" sells sweetex as their TBK brand. (Sweetex requires the name to be changed when their product is repackaged in smaller containers.) it's 8.99 for 4 lbs. Definitely cheaper to go with the 50 lb, but to just try it in a smaller amount, this is the cheapest I found.

I love how it doesn't leave a waxy film in the roof of the mouth!

From what I have gathered from other threads on this site : Sweetex is THE hi-ratio shortening you want to buy.....not all brands are the same!!!

Okay, I'll be the minority view here -- I found sweetex to be just that -- SWEET! It's like it's whipped with sugar or something. I'll use it in a pinch but geez oh petes, when I want shortening, I want JUST SHORTENING -- let me decide how much of whatever to put in it. (Okay, off my soapbox now)

The only hi-ratio I can get in my area, and that's two hours away, , is the CK brand.

I use SugarShacks' recipe. Have tried others, and there's just no comparison for me.

That said, I'd like to try Sweetex with SS's recipe. May have to get some online soon..

There is a difference in the Hi-Ratio shortenings. When I moved back to Iowa I tried 2 or 3 less expensive Hi Ratio shortenings and they did not work. I ended up with Sweetex Hi-Ratio shortening. This is the only one that I will use. It costs more but it is the best I've found.
The less expensive ones either had a funny taste or they next morning there was oil standing in my icing. I've had no problems with Sweetex.

I agree that the cheaper off brands don't work as well. I've used Sweetex, Alpine and now Wesson Quik Blend. I actually prefer Wesson Quik Blend. It's a little less expensive than Sweetex and Alpine. I've used it and sold it in my shop exclusively for over a year. My customers love it, and so do I!!

I got the bubbles with the alpine, no matter what recipe I used. I now exclusively use sugarshacks and NOT ONE TIME have I had any air bubbles - it is perfectly smooth, no matter how long it sets in the bowl. ( I have some here that is about a week old - looks and works perfect!)

after looking trough this thread, I searched for sweetex on-line. I found that amazon sell sweetex in 3lb. GFS says the can order it in a 50 pound. I would also like to know what is sugarshack. do you mean a sight or is it right here on CC? I would really like to try this recipe when I get my sweetex

I am a sweetex girl!
Edna

Sugarshack is short for Sharon Zambito's famous BC recipe. Check out sugaredproduction.com.

oops..this was in reply to littlejewel's post

Ive been using a brand called Bake Mark and it works fine. I havent noticed a difference since I switched from Sweetex. I only tried it because it was much cheaper (about half the price of Sweetex). I'm happy with it.

Sugarshack's website has an s on the end. www.sugaredproductions.com

sugarshack is her screen name on CC.

You're welcome!

I got to meet Sharon at ICES, and she is one of the sweetest ladies you will ever meet. Her whole team was great! (not to mention her set up there was first class and just gorgeous too)

Thank you all for all the responses to my request. I believe I will go with the sweetex.

Merry Christmas everyone!

If you're going to order it over the internet, this is the time of year to do it. Most places won't ship it in the summer because it's too hot in the trucks and it melts or gets rancid. If you try it now, you'll have time to order more before it gets hot.

P.S. Someone mentioned that the Sweetex tastes sweet. Just FYI, that's how mine tasted when it was rancid. The nice fresh cube I bought locally has no taste at all.

I'm unaware of a store locally that carries it so I will be ordering over the net.

Merry Christmas.

I too am a Sweetex convert. I used to buy an "off" brand from a local wholesaler but decided to give Sweetex a try.

I'll NEVER use anything else again.


I have to agree with Janh.....Sweetex has no discernible taste or odor at all, and it should be snow white.


I mainly use 50/50 butter/hi-ratio in my buttercream only during the very hot humid months when my all butter buttercream isn't stable enough.

Give it a try, you won't be sorry.

Sugarshack is cake decorator Sharon Zambito.
Here is the recipe:

I placed my first order with GSA. I purchased a 12 lb box of Sweetex and a couple impression mats. I really look forward to using the Sweetex.