I make buttercream with both Crisco and Hi-Ratio Shortenings, I'd like to get some opinions on what the rest of you cc enthusiasts feel about making buttercream with Crisco vs. Hi-Ratio Shortening? As much as I hear about the Hi-Ratio Shortening I'm finding most clients like the taste and texture of the Hi-Ratio over the Crisco.
I have only made one batch of icing with hi-ratio shortening. I live in the DFW area and having trouble finding it. I got it at a local cake supply but is was $3.50 for 1.5 cups. A little expensive. Anyone have any other ideas on where to get hi-ratio shortening. When I use crisco the consistency of my icing is odd. I have trouble smoothing my icing even after it crust and using the viva method. Sometimes the icing even slides off the sides of the cake after it sits for a while. Any ideas?
I only use the hi-ratio--there is no comparison between frosting made with it compared to Crisco. I buy it in 50# cubes from my supplier.
There are some cake suppliers that sell the Hi-Ratio shortening I think Globalsugarart.com might have it. You can also try fancyflour.com and amazon.com. There is a website called docakes.com and they sell it as well.
I have been in the business for a long time and I can tell you that using hi ratio is more to your advantage. Crisco changed their recipe which radically changed the consistancy of icing.
I wish there was just an "agree" button! Yes, you can order Hi-Ratio from GlobalSugarArt. It's about $2/lb.
I can't use a ton, my caking just being a hobby, so I just get mine at thebakerskitchen.net -$8.99 for 4lbs.
It's labeled as TBK, but it's Sweetex hi-ratio. (has to be renamed when put in smaller containers.)
Kerry, any chance you are a commercial baker meaning you have a tax id? I am in Dallas too and found a supplier that only sells to businesses. I'd be willing to split a 50lb tub with you if you have a tax id. I have bought hi ratio from both cake carousel and cakes amore in Plano. They are different brands, slightly different texture but about the same price
sillywabbitz - no I am not a commercial baker, I just cake for fun.
I do high ratio every time most of the time people prefer it compared to just regular crisco. Also, it is much easier to coat cakes with compared to crisco. It makes everyone's lives easier in the end.
I always use Hi-Ratio. I used Crisco once and had complaints that my buttercream tasted "different." So I never used it again.
I use half and half (Hi-Ratio/Crisco). The first time I bought Hi-Ratio I bought if from this little cake supply store in another town 100 miles from where I live as no one around my town or surrounding towns sell Hi-Ratio. It cost me a fortune. But I wanted to try it adn see if it was as great as everyone on CC said it was.
A month ago I ordered the 12 pound box from Global Sugar, even with the shipping it was still a lot cheaper then driving 100 miles and paying the price per pound that the cake shop was charging.
I am a hobby baker so I divided the 12 pounds into the exact amount I need per BC batch and wrapped it in plastic wrap, froze it and then sealed it in Food Saver bags and put it back in the freezer.
I reallly do like the Hi-Ratio and it does make a world of difference in the flavor and consistency of BC.
OMG! I made a mixed batch of buttercream tonight half hi-ratio half crisco...and I see what you guys were talking about the buttercream would barely stay on the cake whenever I moved the spatula the buttercream would roll up off the cake and wouldn't adhere to the cake...UGH!!! so frustrating!!! I guess I've become a Hi-Ratio gal