High Ratio ~~ Crisco

Baking By punkiin Updated 15 Jul 2011 , 8:28pm by JanH

punkiin Posted 15 Jul 2011 , 5:55pm
post #1 of 5

I'm using High Ratio instead of Crisco. If the recipe calls for 1 cup crisco, do use the same amount for the High ratio??? Or should I use a smaller amount like 2/3 or 3/4?

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4 replies
BlakesCakes Posted 15 Jul 2011 , 6:32pm
post #2 of 5

I always use the same amount.

Rae

jenscreativity Posted 15 Jul 2011 , 7:09pm
post #3 of 5

yes

cakestyles Posted 15 Jul 2011 , 7:14pm
post #4 of 5

Yes, it's your liquid that may need tweaking. See how it is the first time you make it and adjust accordingly. Hi-ratio is capable of absorbing more liquid than Crisco or regular shortening.

JanH Posted 15 Jul 2011 , 8:28pm
post #5 of 5

The difference between Crisco and hi-ratio is in the amount of emulsifiers, and stabilizers, etc. Hi-ratio has MORE emulsifiers, etc. than Crisco so it can ABSORB more liquid without breaking down. Ergo, you don't require as much hi-ratio shortening in a Crisco based recipe to achieve the same/or better results. icon_smile.gif

The difference in the two types of shortening isn't flavor/taste improvement (I don't find that Crisco or Sweetex have a discernible taste) but in improved performance and the absence of the "greasy" mouth feel that is an often heard complaint directed at regular shortening based American buttercreams.*

When I initially switched from Crisco to Sweetex, I tried subbing at 1:1 ratio. While the resulting recipe was not "greasy" at all, the general consensus was that the frosting was too rich (had too much fat) and was like trying to chug heavy cream (when you were expecting whole milk).

I then switched to recipes that specifically called for hi-ratio and have been quite pleased with the results. I find that hi-ratio recipes use less shortening (and make a better frosting) so that the higher cost of the hi-ratio is offset somewhat, making it more budget friendly.

CakemanOh recommends using 1 cup hi-ratio to 7 cups of powdered sugar, or substituting 2/3 cup hi-ratio for 1 cup of Crisco.

When trying any new recipe, I usually make only 1/2 or 1/3 as a test batch. Might want to try doing this when substituting hi-ratio for Crisco and see what replacement ratio you prefer.

*Of course, not all Crisco based frostings are created equal.

Some popular CC hi-ratio b/c recipes:

http://cakecentral.com/recipes/2375/brite-white-buttercream-icing

http://cakecentral.com/recipes/5163/sugarshacks-icing-and-tips

Some popular CC Crisco b/c recipes:

http://cakecentral.com/recipes/6992/indydebis-crisco-based-buttercream-icing

http://cakecentral.com/recipes/7378/cakepros-buttercream-with-trans-fat-free-crisco

http://cakecentral.com/recipes/7215/foolproof-crusting-buttercream

http://cakecentral.com/recipes/2019/whipped-cream-buttercream-frosting

HTH

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