How Do You Buy Crisco? Something Else Better?

Decorating By momofjil Updated 18 Sep 2005 , 9:17pm by itsacake

momofjil Posted 15 Sep 2005 , 8:02pm
post #1 of 23

I have started making a lot of icing and I am using a lot of Crisco. I was wondering where and how you buy your crisco? Is it in a very large container from a warehouse? Do you only use Crisco or has someone found something better?

22 replies
alimonkey Posted 15 Sep 2005 , 8:08pm
post #2 of 23

Right now I'm using Bakerite shortening that I got at the grocery store for $.61 each - they were clearing it out, so I bought 11 of them (after testing one first.)

Once I run out, though, I can't wait to try out hi-ratio shortening. Everybody raves about it. It has emulsifiers in it that cuts through the greasiness. I'm not sure where you can get it, other than online or from Sysco, who only sells wholesale. From what I understand, they have cash & carry stores in CA & NY, but that doesn't help you. Contact your local bakery supply shop. If you don't have one, contact a bakery and see where they get theirs. I'm lucky. My dad owns a sandwich shop so once I'm out of the Bakerite, I'm going to have him order me some hi-ratio shortening.

Hopefully somebody in your neck of the woods can help you out.

MrsMissey Posted 15 Sep 2005 , 8:25pm
post #3 of 23

I buy the 6# can at Bj's Wholesale or Costco...about 10 at a time. Unfortunately, I have also bought the 50# boxes of hi-ratio shortening but have never been happy with the end result. I've tried several different recipes but still not satisfied. I thought that the "hi-ratio" would be just that..hi-ratio, but that isn't the case....I actually get less when using the hih-ratio. Guess I'll stick to those 6# cans for now!

momoftwogirls Posted 15 Sep 2005 , 8:28pm
post #4 of 23

mrsmissey - how much do they cost for the 6# cans at BJ's??


justsweet Posted 15 Sep 2005 , 8:38pm
post #5 of 23

I used crisco until I bought hi ratio shortening. It make the frosting smoother and easier to work with and NO GREASY feeling like I would get from Crisco. So it is amatter of taste. To me, family and freinds their was no differance in taste just the texture. I also save a lot more money buying 50lbs of hi rat for $29 then buying 3lbs of crisco for $10 plus tax. I have ready that people used 1/2 cup less of hi ratio in some of their BC frosting and it worked good.

I use a recipe that has whipping and one that has no dairy at all and they taste great with hi ratio

here is a link, just click your state to find a location near you. You will need to call and see if they have a "Cash and Carry Store". Their hi ratio shortening is called "cake shortening". You may have to call one day ahead to see if they have one in stock, that it is what I had to do becuase my cash and carry do not carry a lot of hi ratio but if not their it will only take a day to get .

alimonkey Posted 15 Sep 2005 , 8:40pm
post #6 of 23

Leana - I called Sysco HQ in Houston while I was visiting my mom there, and they said they only have the Cash & Carry stores in CA & NY. Lucky for you, bummer for us icon_sad.gif


justsweet Posted 15 Sep 2005 , 8:53pm
post #7 of 23

Their are some in Texas maybe you can contact Elarene Moore, she mention to me an e-mail that she a SYSCO cash and carry store near her. Someone elso also mention to me depending who answers the phone the give the wrong information.

here is her link, make sure you read about her e-mail problem she was having. She should get back to you in a day or two. I believe she is in
Austin, TX.

I do have some other information on differant hi ratio, I will come back in a few minutes and post them here for you maybe they will help.

MrsMissey Posted 15 Sep 2005 , 9:12pm
post #8 of 23
Originally Posted by momoftwogirls

mrsmissey - how much do they cost for the 6# cans at BJ's??


I believe they are currently $5.99 for a 6# can.

justsweet Posted 15 Sep 2005 , 9:15pm
post #9 of 23

Ok, here is some name brands for hi ratio maybe you can find.

Hi Ratio Shortening
(50lbs for $29, local store in Hayward (510) 481-1515, called cake shortening) (50lbs super quick blend 50lbs $56.45)

Other brands: Alpine, Biscot 140, Blendex, COVO S.M., Cremelite,CRISCO HI-RATIO, Golden Glow, XXX crème, Monarch Covo Sm (Icings & Cakes), Monarch Covo Sm - Non Hydro
Monarch XXX Cream (for Icings), Monarch Artisan Cremin (for buttercream icing - just whip & use)
Monarch M300 (Icing Base), Canbra Hi Ratio (Cakes) AND SweeteX Hi Ratio Shortening

alimonkey Posted 15 Sep 2005 , 9:16pm
post #10 of 23

Thanks Leana - I'll send Earlene an email and ask her about it, though she's in Lubbock, not Austin, which is about 9 hours away! Maybe she knows of one closer.


MrsMissey Posted 15 Sep 2005 , 9:17pm
post #11 of 23

Thanks for that info leana...I have also read that you can cut back on the amount of shortening by 1/2 c. when using the hi-ratio, but I also had to cut back on the amount of, in the end it didn't produce as much icing. Normally I make quadruple batches of icing and it is enough to do 2 11 x 15 sheet cakes, which works out great for me. When I made the hi ratio, I only ended up with enough to cove 1&1/2 of the 11 x 15.

I still have about 48# of the Bakemark brand hi-ratio sitting in my cabinet ...would you mind sharing your recipes?

AnaMaria11 Posted 15 Sep 2005 , 10:00pm
post #12 of 23

I'd check with bakeries or cake supply stores for the hi-ratio shortening. I just got some yesterday from a local place. It wasn't on the shelf, I had to ask for it and they just weighed some out in a container to sell me. Good luck. I've subbed it in the Wilton buttercream recipe and really like it much better. Not sure about yield, I'm only an occasional decorator and can't remember what I used last time!

gdixoncakes Posted 15 Sep 2005 , 10:15pm
post #13 of 23

This may just be a Texas question, but I know they're expanding so I'm not sure, but has anyone checked Whole Foods to see if they have hi ratio?

I want to try it but don't decorate enough yet to justify buying in such big quantities.

justsweet Posted 15 Sep 2005 , 10:32pm
post #14 of 23

Here is the recipe I started using from Lesia, she does fabulous cakes

3 cups shortening (crisco or hi ratio)
2 lbs powder sugar
1/4 cup water (adjust for smoother or stiffer frosting)
2 tsp flavoring (Lesia, goes one of each vanilla and almond, or 2 tsp of butter
or you can use lorana oils,)

Cream shortening and sugar togerther. Add water and flavoring. Adjust frosting smooter or stiffer frosting.

This will store for a long time because you have no dairy. It also smooths great with viva towel. I use a putty knife first and saves time when using the towel.

I have another frosting recipe from Wilton, they do not post anymore but you use whipping cream. This is good but you can only make 5-6 days ahead. If you would like this one PM me and when I get home I will look it up for you. This one is good, I like it because you have NO butter but it does not crust really good. You can probably add a tablespoon of meringue to it.

itsacake Posted 15 Sep 2005 , 10:48pm
post #15 of 23

I've been using BakeMark hi-ratio. It seems to be working just fine. You can go to:
to find locations in yhour state, or click on "Contact us" which brings up a form so you can ask where you can find their products close to you.

I paid $23.16 for a 50 lb box last month.

alimonkey Posted 15 Sep 2005 , 10:54pm
post #16 of 23

itsacake - thanks for the info. There's one not too far from my mom in Houston.

Ginger - the next time I go to Houston (probably in October) - would you like me to pick you up a box?


MrsMissey Posted 15 Sep 2005 , 11:18pm
post #17 of 23

Leana..thank you soooo much! I will compare that to the recipe that I have for hi-ratio and see if there is a difference! Thanks again!!

justsweet Posted 16 Sep 2005 , 2:03am
post #18 of 23

Thanks itsacake. I looked BakeMark hi-ratio, this is only donut icing, frosting and brownie frosting. I they have a few more ingredients then the SYSCO cake shortening. They SYSCO brand can be used for cakes, frosting and pastries and pie crust. So, they are both good and have good prices just need to decide if you want for other stuff. I bake pies and tarts so for me the SYSCO brand is better but if only make frosting you can save a few dollars for a 50lb cube.

KATE39 Posted 16 Sep 2005 , 2:14am
post #19 of 23


bikegal Posted 16 Sep 2005 , 12:28pm
post #20 of 23

itsacake are these bakemark locations walkin stores/wholesale distributors? There's a few that are close to me. Thanks.

gdixoncakes Posted 16 Sep 2005 , 3:45pm
post #21 of 23

Ali, that would be so nice if you get an opportunity. Thank you so much.

momofjil Posted 16 Sep 2005 , 4:13pm
post #22 of 23

I am so new to this. What do you mean by hi-ratio? How is that different. I definately dislike the greasy taste I get with Crisco.

itsacake Posted 18 Sep 2005 , 9:17pm
post #23 of 23


How interesting that you should think the BakeMark hi-ratio isn't useful fot cakes, pies, and pastries. I, of course, would not have posted if this were the case. My Bakemark hi-ratio is labeled Cake and Icing and the ingredients are listed as:

"Partially hydrogenated soybean and cottonseed oils, with mono and diglycerides added, polysorbate 60.

I just baked 6 very large cakes using it and made 7 batches of icing. All worked well, and the cakes got raves, so I think it works jsut fine. BakeMark does distribute several different shortenings, so perhaps you looked at something else.

As to which is better, I won't make a judgement, but as Sysco seems to have limited distribution and BakeMark may be more available across the country, I thought it a valid option.


My husband picked the shortening up for me. He said the shop basically worded as a cash and carry. I had called and ordered it, but he gave them his name and cash and he carreid it out. Nothing about needign to be a buisness or anything like that. I think you can set up an account and have it work as a wholesale distributor, but I didn't see the need at this time.


Hi-ratio is shortening that has the property of being able to absorb more sugar than butter can. It is said to make icing that doesn't have as much of a greasy mouth-feel as ordinary shortening. People who have had issues with icing separating somethimes find this is less of a problem with hi-ratio.

Sorry I took so long to answer. We're having a 3 generation, international, family reunon thing this weekend and I've been a little busyicon_smile.gif

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