I want to try a cream cheese frosting recipe, but it calls for Crisco. I have Crisco and don't mind using it, but i thought Sweetex was just a higher quality shortening (which is what Crisco is...).
I'm just wondering...
They are the same in the sense that they are both shortening. So, for the purpose you are using it, they are interchangeable.
I use Sweetex for my icing and Crisco for my cream cheese icing. I don't see any reason to use the expensive shortening when it isn't neccesary.
Great! Thanks for letting me know!
I would use the Sweetex. I refuse to use Crisco in my frosting anymore. Especially since they changed their formula. To greasy and colors don't mix well.
Crisco and Sweetex (or any other hi-ratio shortening) are exactly the same:
If you don't mind the often mentioned "greasy mouth" feel.
Icing break-down's because of heat/humidity.
Less than optimal "creaminess" in finished icing.
Hi-ratio costs more because it does more...
If you read the threads Herekittykitty provided (with recipes) you can observe first hand the differences.
I ended up using the Sweetex, primarily because I'm used to it and trust it. The frosting turned out great, and the family loved it. Thanks for all your help you guys!