I prefer Alpine. I have used Sweetex and found that it separates and puddles liquid at the bottom of the bowl. Alpine is much whiter! I'm in Tennessee and I am endeavoring to find it somewhat locally. Hey Kentucky, let me know where you find it other than through Baker's Kitchen... very high price there.

Have you ever used Alpine?

Opps I can see you have.

I purchased one that is called Bungee in 50lb cube and found it to be very hard and clumpy. I had to whip the heck out of it to get it to be smooth enough to put in my frostings. Do you have to do anthing to sweetex other than just slightly creaming it with butter for butter cream?

ShelleyMJ, what is GSA?

I'm not familiar with sugarshack's recipe, is there a link? Where I live, Amazon is the onlu source to buy any high-ratio shortening. Any specific brand? I'm going to try the CK brand 3lbs to just try it.

I would like to let everyone know, CakesbyGeorge, George Fowler passed away this pass fall/winter. So don't respond or reply to his posts. He was a very good decorator and friend.