Greetings!
I was wondering what the best shortning is to use. My cake decorating instructor recommends Sweetex but said Crisco would work. I used Sweetex but at $2.00 a pound, I'd like something a wee bit cheaper.
Thanks!
Joe
Sweetex rocks!! There are other Hi-Ratio shortening brands out there just as good. Sysco makes a nice product. You just have to find out what's I your area. Where I purchase it they sell it by the pound. But when I asked how much for a case (50 pounds), the price was almost cut in half. It may not hurt you to ask.
It all goes back to the discussion about moist cakes (ikn another thread).... if you want quality, it's going to cost you a bit more. I flat refuse to use Crisco in my icing recipes.
cool, thanks Dawn. I guess I'll stick with Sweetex for my frosting. Does Swwetex make cakes "fluff" up more? I bake but have always used butter for my scratch cakes.
Out here we get store brand or Crisco-that's it-I won't use store brand due to the high oil content-who makes Sweetex-what major company? I have never heard of it.
You can use Sweetex in any cake, pies or pastries calling for shortening.
You will probably not find it advertised anywhere. You will have to ask at your cake supply stores for it. It will not be found in the grocery stores.
You can get Sweetex from Sweet Celebrations. They sell it for $15.59 for 4lbs. and 50 lbs for $126.90. You can reach them by phone at 1-800-328-6722. Internet at www.sweetcel.com or email [email protected].
This is the catalog description:
Sweetex- Make white buttercream icings with less greasiness. Sweetex is a high-ratio shortening made specifically for icing. Replace your recgular shortening with Sweetex for a less greasy icing. You'll find you can add more water, too.
I haven't tried it but with all these good testimonies I think I will try it!!
~luraleigh~
There are several brands out there. Sweetex and Alpine are probably the most popular. According to other sources, I have "heard" that Alpine holds up better in the heat, yet Sweetex is better product for smoothness. Alpine appears to be 2/3 the price.
Sugarcraft carried both. Another source and picture of the box:
Chef's warehouse $69- 50 pounds
I did find out through research, Proctor and Gamble are the manufactures. It is actually called "Sweetex Shortening with Zero Palm." They also produce a liquid form called "Nutex." Yet, I can find nothing on the P&G site about Sweetex.
I don't have a Sweetex box in my house. It comes in a 50 pound cube. I get the cube, divide it into more workable containers and throw the box away. I'm having one heck of a time finding the information on line (still determined though). I did, however, find Alpine's info. It is going to be a bit different though:
Alpine Ingredients: Partially hydrogenated vegetable oil (Soybean and Palm oils) with mono-and diglycerides, polysorbate 60. Use only 3/4 to 1 cup per 2 pounds of icing.
I've also read that icing separates easier with Crisco than with high ratio shortening. I now remember, when I used to use Crisco, that my icing would separate when sitting in it's container after a few days. This never happens with my Sweetex. I forgot all about that.
Nanni- when you successfully made the glaze, were you using Crisco or Hi-Ratio?
thanks Dawn that is a much better price than Sweet Celebrations!! Thanks for sharing all of your knowledge, I sure do appreciate all your good info and enjoy reading your posts!
~luraleigh~
Thanks for all the info!
The reason I am asking about the Ingredients is because I am sitting here with a tub of Crisco and a tub of CK Products High ratio shortening in front of me and the ingredients are as follows:
Crisco: Partially hydrogenated soybean and cottonseed oils, mono and digylcerides
CK Products High Ratio Shortening: Partially hydrogenated Soybean and Cottonseed oils, with Mono emulsifer added
I guess I am trying to justify the difference since the ingredients are basically the same. Is it just a better quality of soybean and oils??
I just can't tell the difference in taste. I may be a bad judge because if it has sugar in the end products chances are I'm gonna luv it!! Major sweet tooth!
I just started a class on Friday with a professional baker who has been doing it for over 14 years and runs the bakery she works in. She talked about Sweetex/high ratio shortn. What she told us was the less greasiness, as dawn stated but she said on of the main things you will notice is the volume. You will get more frosting using a high ratio shortn because of the amount it will increase/fluff for lack of better words. She really didnt say much about taste.
Very interesting! If the difference is just in the volume but the cost is a good bit higher then what's the point? Still confused!
Very interesting! If the difference is just in the volume but the cost is a good bit higher then what's the point? Still confused!
If i was understaning her, you will get more frosting from the high ratio that you use then from types like crisco. So, I gues one of the points would be a better quality frosting, and it sounds like you would be able to use a little less to get the same results you would on a cheaper brand. That is what i am taking from it. I have not used high ratio myslef, but will do it at some point. Right now i dont have the need. I have never gotten complaints from my frosting, so for now i will not fix it because it is not broke.. If i get to the point where I am make them to sell, then i will consider it.
[quote="cakeconfections"]
I have never gotten complaints from my frosting
It's not that I ever got the first complaint. But when I switched over, I sure heard raves and that is also when they started selling. Until then, it tasted and felt just like grocery store icing. It didn't stand out.
I have had the two side by side in several blind taste tests using the same recipe... Hi-Ratio won every single time.
I have no doubt in my mind that it will produce a better quality frosting and would very much like to try it. I am sure it would make my frosting even better then it is now. But for right now, i only make for friends and family and dont sell them. If I was to sell my cakes, which i would like to do but dont know how to start that because I cant afford to do it legally because you cant cook in your kitchen, at least that is how i understand it, I would by high ratio in a minute. Which brings me to a question for you dawn. I know you are in CA, and are considered a caterer, right??? Do "catereing business" have different requirements then selling cakes?
yes, I am in California.
In most states, you can cater without a legal kitchen if you only cook/bake/prepare in the venue's kitchen. Then you are legal as long as you have your proper licensing and tax info. And no health inspection.
Now if you ask me if I ever do anything at my house... all I can say is
No comment.
cali4dawn-I used Crisco-I just checked the glazing I made and it is still ok. Kept it around to keep an eye on it-just curoius about it. Everything seems fine.
I am interested in this product and what it does, but have had nothing but raves with my Crisco frosting. I will have to try a batch with Sweetex to see what happens. I have never seen this stuff, or heard of it. But, I always love trying something new!!!
I am interested in this product and what it does, but have had nothing but raves with my Crisco frosting. I will have to try a batch with Sweetex to see what happens. I have never seen this stuff, or heard of it. But, I always love trying something new!!!
That's exactly how it was with me.. and then I tried it... and the raves got louder. It's truly amazing stuff.
I heard on a board here or on the Wilton site about high ratio shortening. I also heard that Crisco now makes it. I have noticed a new Crisco product at the store and wonder if this might be it. As I recall it states that it has no trans fats. Does this mean anything to anyone? It's greek to me. I have no greasiness in my icing and gets big raves every time, and I do sell my cakes. I'm sure curious about the high ratio but would have to try it to know the difference is there. Mine whips up pretty light and fluffy using Crisco and I have never had any seperate. My sister lives out there in the high desert (Lancaster) Dawn and that's where I made a wedding cake in October using the faux fondant.
Come to think of it, and I just now did, I have seen high ratio shortening sold in 1 pound cartons at the store where I buy most my cake supplies. Seems like it was a couple dollars for that. I wish there was a club/group for cake decorators around here. I'd love to be able to do all this with people in my area. It's be such fun. Much better than taking a class.
I heard you have to use less Sweetex versus Crisco, is that true? I bought some a while ago, but don't know how much to use. My instructor for course 3 just said to use less, but was vague as to how much less! The recipe flyer I got with it was useless, and didn't even have a basic frosting in it!
Diane
I use the full amount of Sweetex. I never use Crisco as I heard that it has more air whipped into it.
Joe
How long is the shelf life for Sweetex? I just bake for my family, so about on cake a month, maybe two. I saw on that one site they sell a 50 pound cube! I remember hearing that regular shortening only lasts about 3 months in your cupboard. Would Sweetex last longer?
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