I've never compared the yields I get with Crisco versus hi-ratio. I just read that it was better, and one of my instructors also said that, and when I tired it, I liked it--it seemed a bit lighter and not quite as greasy. Since I don't use butter because my cakes are "kosher pareve" and I still want to still be able to have icing as yummy as possible, this seemed like a good idea. As a relatively new decorator, I haven't really had the chance to compare how much cake I could cover with the different shortenings.
MrsMissy, is the only difference between your double batches the fact that the shortenings are different? I use the same recipe whether I'm using Crisco or hi-ratio, but I'm using Rose Levy Berenbaum's Mousseline"buttercream" or sometimes her Classic Eggwhite Chocolate "buttercream" (using pure dried eggwhites) and I don't know what happens with powdered sugar buttercream.
I did just post on another thread that you are supposed to be able to substitute cup for cup between butter, Crisco, and hi-ratio, but that the weights are significantly different. I weigh everything instead of measuirng so I use 192 grams of Crisco when it calls for a cup, but only 160 grams of hi-ratio. (Butter would be 224 grams). Still everything else stays the same, and the bowl seems just as full as usual. I figured this was why they called it hi-ratio--because by weight you are using a higher ratio of sugar to shortening.
Three more questions MrsMissy:
1) Do you bake with the hi-ratio as well, or just use it in icings? So far I haven't tried it for the actual cake, though they say it works well. Since I was buying it three pounds at a time, I just used it for the most improtant thing. I'm not sure if it would make the cake lighter, I sort-of like them a bit dense since I use a lot of fondant. IF I buy the 50 pounds, I'm sure I'll try baking with it too.
2) How are you storing the h-ratio and how long does it last for you? I know you bake a lot more than I do. I've frozen the 3 pounds of hi-ratio to see if it suffered and it seems fine, but it would be nice to hear from someone with more experience. The cake store says it has a shelf life of three years without refrigeration or freezing. I'm sure I'll use it much faster than that but I'm not sure I want to leave it out. I won't buy it from them probably. I want to try to get it wholesale.
3)Would you mind sharing how much you paid for the 50 pound box?
Thanks to you and to anyone else who has insight into this.