Has anyone used both of these? Which do you like better and why? I have used Alpine shortening. It is the only one available in my area. I was thinking of mail ordering some sweetex since that is what I see in most cake books, but if they are just about the same I'll just save on shipping charges. Can anyone help me?

My experience is that Sweetex costs alot more, but is ALOT better. I have a partial box of Alpine sitting at my shop I that I would be glad to give to anyone. It is waxy and has a plastic or chemical taste. I bought it only because my supplier was out of the shortening I most often use...Kwik Blend by Wesson and they were also out of Sweetex. Sweetex is a shortening that I have never been disappointed in.

Well it looks like I'm going to be ordering some sweetex then. Thank you so much for your help! Is there a good place to buy it from or just any online retailer?

I don't know what is available in your area. I live in a large city and there is a local bakery supply business. I have never ordered it online.

I also noticed that Alpine had a funny taste that I could taste in the icing. I've used sweetex before at my PT job and never noticed any weird aftertaste like with alpine. I just started using this kind called Elite Vreamay that my bakery supply place carries. It's actually a little cheaper than alpine and it's nice and soft with no weird taste...plus half the price of sweetex. The woman told me that that's what most of the local bakeries use for shortening in my area. So you might be able to find a no name brand that is good. You don't necessarily have to pay for sweetex.

Thank you so much mamacc. I would have thanked you earlier, but I was having computer problems. I have noticed the aftertaste, but I thought it was just shortening in general which is why I usually use swiss meringue buttercream, but I wanted to try another recipe that would hold up in the summer heat. Hence the search for a better shortening. Thank you very much for your help!

No problem!! I know how it is when you keep second guessing yourself....like I used to keep adding flavoring, more sugar, more butter and I could STILL taste the alpine. You don't want to be able to taste shortening in icing!!!!

Just wondering if anyone has used Country Kitchen SweetArt high ratio shortening and if they liked it.

I have used Sweetex and Country Kitchen Sweet Art's hi ratio. I could not tell any difference in taste at all. Sweetex came in 4lb and CKSA came in 3lb. CKSA was a bit cheaper in price....per lb. They both are def nicer than regular shortening as far as eliminating greasiness and gritty-ness. However....I am having real battles with smoothing my icing now that I am using the hi ratio. I am about to give up the hi ratio and go back to Crisco simply for this reason. Unless...I can find a recipe that works well with the hi ratio and tastes good, as well.
At any rate...to answer your question...I could tell no difference.
HTH.

I used Alpine for awhile, then tried Sweetex per recommendation of Sugarshack. She said she liked it because it seemed to have less air bubbles as it set, and I have to agree.