High Ratio Shortening?

Decorating By cowboy61s_girl Updated 12 Feb 2011 , 3:00am by QueLinda

cowboy61s_girl Posted 11 Feb 2011 , 8:06pm
post #1 of 17

I was wondering about the high ratio shortening I keep seeing it mentioned and was hoping some one could tell me what the difference between the high ratio and products like crisco. And if it does make a better frosting? Should I try it and where would I find it? Thanks so much!! icon_biggrin.gif

16 replies
MelissaJeane Posted 11 Feb 2011 , 8:27pm
post #2 of 17

I purchase this from a cake supply store near my home. I firmly beleive it makes a huge difference in taste. I get so many comliments using that and a snow white base with the flavoring (almond, vanilla, ect.).

deah Posted 11 Feb 2011 , 8:34pm
post #3 of 17

High Ratio shortening accepts a higher amount of liquid and sugar so your product is less "greasy". But, brands to make a difference. I tried the CK brand of high ratio and it was awful. I now use the Wesson brand and everyone loves it. Lighter, creamer BC everytime. Sweetex is another brand with a great reputation as is Alpine. If you have a restaurant distributor near you, they could be a source as well as cake shops.

The Wesson costs me $48 for a 50lb box. Sweetex is around $95+. I'm not sure what Alpine runs.

Sangriacupcake Posted 11 Feb 2011 , 9:01pm
post #4 of 17

High ratio is emulsified...as stated by deah, it therefore absorbs more liquids & sugars. It produces a very smooth icing with a creamy mouth-feel. I even use it 50/50 with butter when making meringue buttercreams.

I recently paid $65 for 50 lbs of Alpine.

Deah, where do you get the Wesson brand?

Aurora_333 Posted 11 Feb 2011 , 9:27pm
post #5 of 17

I asked my local cake shop and she doesn't carry it. Is there some place online to order it? I would really like to try it also because I hear such great things on here about it.

deah Posted 11 Feb 2011 , 9:39pm
post #6 of 17
Quote:
Originally Posted by Sangriacupcake


Deah, where do you get the Wesson brand?




There's a restaurant supplier that has a store here - Chefsmart. It is a division of IFH. I'm sure you've seen their trucks on the road.

GenGen Posted 11 Feb 2011 , 10:01pm
post #7 of 17

I've tried lookign for high ratio at a place called URM in Northern Idaho its a cash and carry but also distributes to restaurants etc. i did not see anythere ... anyone know of any i can find in norhtern idaho - i'm nearest Lewiston but would be willing to make an ocassional trip to Moscow ID which is 2 hours away or even Spokane WA which is 3 hours away - i make trips there afew times a year for medical reasons.

Sangriacupcake Posted 11 Feb 2011 , 10:13pm
post #8 of 17
Quote:
Originally Posted by Aurora_333

I asked my local cake shop and she doesn't carry it. Is there some place online to order it? I would really like to try it also because I hear such great things on here about it.




My b-i-l buys mine for me through his deli business...but I know foodservicedirect.com carries Sweetex and Alpine and will sell to the general public (no tax-id # required.)

Aurora_333 Posted 11 Feb 2011 , 10:17pm
post #9 of 17

Thank you I will be sure to check it out.

dchockeyguy Posted 11 Feb 2011 , 10:19pm
post #10 of 17
Quote:
Originally Posted by Sangriacupcake

High ratio is emulsified...as stated by deah, it therefore absorbs more liquids & sugars. It produces a very smooth icing with a creamy mouth-feel. I even use it 50/50 with butter when making meringue buttercreams.

I recently paid $65 for 50 lbs of Alpine.

Deah, where do you get the Wesson brand?




Correct. In addition The emulsifiers help to distribute fat and air bubbles more evenly. Just don't fry with it! icon_smile.gif

Sangriacupcake Posted 11 Feb 2011 , 10:23pm
post #11 of 17

If you want to buy a smaller amount to try out, you can get some from The Bakers Kitchen:

http://www.thebakerskitchen.net/TBK-High-Ratio-Icing-Shortening.aspx

MissLisa Posted 11 Feb 2011 , 10:39pm
post #12 of 17
Quote:
Originally Posted by cowboy61s_girl

I was wondering about the high ratio shortening I keep seeing it mentioned and was hoping some one could tell me what the difference between the high ratio and products like crisco. And if it does make a better frosting? Should I try it and where would I find it? Thanks so much!! icon_biggrin.gif




Don't know where in Michigan you are located but if you have a GFS (Gordon Food Service) Marketplace you can special order 50# of Sweetex at any location. They do not typically carry it in the store. I think the last time I ordered it, it was about $75.

cowboy61s_girl Posted 11 Feb 2011 , 10:46pm
post #13 of 17

Thank you all for the information I am absolutely convinced I must try some. Now to figure out where my local cake supply store is?

cowboy61s_girl Posted 11 Feb 2011 , 10:50pm
post #14 of 17

Thank you MissLisa. I live in the middle of the thumb So i will have to probably check around saginaw when I get over that way! Once in a blue moon I head to Port Huron I know they have a gordons there.

Aurora_333 Posted 11 Feb 2011 , 10:54pm
post #15 of 17

Sangriacupcake thank you for the link. That's more the size I'm looking for.

tryingcake Posted 12 Feb 2011 , 2:04am
post #16 of 17

I use Sysco Brand. I used Sweetex for years. Sysco is half the price and I honestly can't tell the difference.... neither can my customers.

QueLinda Posted 12 Feb 2011 , 3:00am
post #17 of 17

I don't use hi-ratio shortening, I'm interested in giving Sweetex a try but don't want to buy 50lb box of it just yet. I just did a search on Sweetex, if you buy a 50lb box it says labled parve; if you buy a 12lb box it says not parve. Does it make a difference?

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