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High ratio Shortening

post #1 of 31
Thread Starter 
I heard that high ratio shortening tastes better then the regular crisco stuff. If I want to use it in a recipe, do I use the same amount of high as I do regular?

Thank you!
post #2 of 31
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:

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.

For hi-ratio recipes, please visit this thread:

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

Examples of some highly rated (non-greasy) Crisco American b/c recipes:

post #3 of 31
Thread Starter 
Man, how do you know so much?! I see your posts from time to time and you always have a TON of knowledge. Thank you much!
post #4 of 31
You're very welcome. icon_biggrin.gif

(I have binders full of CC info.... And I'm on the computer way too much.) icon_redface.gificon_lol.gif
post #5 of 31
Well, I am new to this whole thing, but I bought HR on line because I did not care for all the greasy aftertaste with Crisco. I read nothing but high praise for using HR. My first batch was last week for my 3rd course final cake. What a difference! The product looks and feels different from Crisco. I don't think I will ever go back! Smooth and tasty! icon_biggrin.gif
post #6 of 31
I really like walmart's shortening. It just like the old crisco. Plus it has trans fat in it.
post #7 of 31
I will have to try the WalMart brand. Aldi brand was not up to par for my taste.
post #8 of 31
I've been using Walmart brand since Crisco screwed us up, but last week a bought some at Aldi's....... DARN ! I wish I had know it wasn't as good before I bought it !
NOTHING can beat that High Ratio shortening.... I only used it once and it was WONDERFUL...... the price is to high forme for regular use.
post #9 of 31
Thread Starter 
I tried the high ratio shortening for the first time this weekend! Loved it! I did a batch of indydebi's recipe with the new shortneing. I was the best thing ever! Super smooth, super tasty, not greasy in the mouth. It seemed to crust a little slower then the regular stuff, but when it did, it went fast! One mintue it was still tacky to the touch. The next, I was getting wrinkles when I was using a viva paper towel.

All in all I would say get it if you can!
post #10 of 31
Wow! What a great thread!! Thanks for all the great info! icon_biggrin.gif
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here:
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here:
post #11 of 31
You're most welcome. icon_biggrin.gif
post #12 of 31
Fantastic THread - just what I was looking for. JanH you are awesome thanks for the info.
post #13 of 31
I'm glad to see this thread, too. I find that with Crisco, if I color the buttercream (using gel colors), it isn't uniform....there are white spots. And it doesn't matter how much I mix the color in, the white spots don't go away. The same thing happens if I use a combo of Crisco and butter, but not if I use all I assume the problem is with the Crisco. And my buttercream is NEVER really smooth if I use Crisco. (It is almost smooth if I use all butter.)

So.....Apparently, hi-ratio is the best for really smooth buttercream, but Walmart shortening is almost as good? Or is there still a really noticeable difference (taste and texture) between hi-ratio and Walmart shortening? Both are better than Crisco, right?

Hi-ratio is so expensive at my baking supply store. Almost $14 for 3 pounds!
post #14 of 31
I am also new to this and have heard many good things about the high ratio shortening. My question may seem silly, but I was wondering what is best to use if you don't use high ratio? I have also seen the Walmart brand but wasn't sure which one to buy. Do I get the one that just says shortening or the one that says vegetable shortening?
post #15 of 31
I've heard people say good things about the wal-mart brand shortening.Is it the Great Value?? Has anyone tried it already?? icon_eek.gif
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