Hi Ratio Shorting

Decorating By lyndim Updated 13 Jun 2011 , 11:01pm by lyndim

lyndim Posted 13 Jun 2011 , 7:52pm
post #1 of 9

I know this topic has been discussed, but I need a refresher. I have a recipe for frosting that requires "hi ratio" shorting, my question is, "is there a noticeable difference between Crisco and hi ratio"? Your comments are appreciated.

8 replies
jason_kraft Posted 13 Jun 2011 , 8:06pm
post #2 of 9

Yes, there is a big difference. High ratio shortening contains emulsifiers, which help hold together oil and water to keep frosting from separating.

We use only Sweetex Z high-ratio shortening -- it is the zero trans fat formula that is required if selling cakes in CA. Other areas without trans fat bans can use regular Sweetex.

bostonterrierlady Posted 13 Jun 2011 , 8:30pm
post #3 of 9

Where do you get the transfat free at?

jason_kraft Posted 13 Jun 2011 , 8:32pm
post #4 of 9

We buy Sweetex Z (only available in 50# blocks) from BakeMark, a regional distributor that allows cash & carry pickups:


I believe most Crisco sold in grocery stores should be trans-fat free.

lyndim Posted 13 Jun 2011 , 9:58pm
post #5 of 9

Thanks of

punkyf Posted 13 Jun 2011 , 10:09pm
post #6 of 9

Does any know if Sweetex can be frozen? I can buy 50lbs. but it will take me many years to use it. I just bake for friends and family. I hate Crisco and want to use Sweetex.

jason_kraft Posted 13 Jun 2011 , 10:12pm
post #7 of 9

We've never frozen it before, but others seem to have frozen it successfully:

punkyf Posted 13 Jun 2011 , 10:31pm
post #8 of 9

Thanks jason_kraft.

lyndim Posted 13 Jun 2011 , 11:01pm
post #9 of 9

What about Alpine brand? Anyone tried that? Thanks!

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