I am new at baking and am trying to find the perfect BC recipe. I have read that most professional bakeries use sweetex instead of crisco. The sweetex is expensive at first because of the quanity you have to buy. I need feedback from those of you who have used both of these. What is the difference?
Sweetex is specifically designed for icing. It holds more wet and dry ingredients-therefore you don't need to use as much. Crisco is greasy, leaves a greasy feeling in the mouth. I have used both-actually I made a batch of BC yesterday with butter and Crisco, but I do prefer Sweetex.
Sweetex is much better! And it ends up being cheaper if you buy it in 50 lbs at a time, than Crisco is...at least mine is, because I get mine locally from Sysco for like $65 for 50 lbs.