High Ratio Shortening Vs. Crisco
Decorating By debsuewoo Updated 24 Aug 2005 , 3:47pm by SquirrellyCakes
So okay, I get the Crisco thing. I also learned, by experience, that Crisco is better that the store brand, no matter how much you THINK you are going to save (because in the end you'll just have to go and get Crisco anyway), but this High Ratio Shortening thing....... What brands are High Ratio Shortening? Can someone (I'm on the west coast, so the brands might be different) tell me?
Debbi
The two brands that I have heard of are Alpine and Sweetex. I bought a small amount of the Sweetex to try but just haven't had time to get in there and fool with it. I've seen it on sugarcraft and some other sites. I ran a google search to find the sites and compare prices. I ended up finding it at a supply place in Tampa the last time I was home to visit. I also need to do some research on tweaking the BC recipe. From what I understand the ratio of ingrediants has to be a bit different!! 
I was a "Crisco Only" girl until I tried Sweetex. Let me tell you---unless I'm in an ABSOLUTE pinch, I will never go back to Crisco!!
The high-ratio shortening has the ability to absorb sugar and water better than Crisco. The results are a very creamy, nicly textured, "lighter"-feeling buttercream. It doesn't leave that residue feel in your mouth that you can sometimes get with Crisco.
Seriously, I will never go back. I find it here at the local cake store and because the owner knows me, she cuts me a deal. Although it's a bit more expensive than Crisco, it keeps my customers coming back and is awesome to work with.
Lisa
Lisa-do you find you need to tweak the amounts of the ingrediants? I have read that. Would you mind sharing your recipe? Thank you for any tips or advice!! Everything I have read says exactly what you are saying. I guess I have to get off my butt and experiment this weekend. I just have such a small amount right now I hate to ruin it if I don't have the recipe right!!
dori
Well, if you can't get a high-ratio shortening then Crisco is about the closest domestic thing to it.
Some high ratio shortenings are considered better than others, people seem to like Sweetex but I cannot get it here. I have taken to using a high-ratio shortening and in all honesty, I would say that if you make your icing with mainly or all shortening, it makes a big difference. If you use butter also and a 50/50 ratio of shortening to butter or you use more butter, than I really don't find much difference at all. It does make a difference in the Whimsical Bakehouse recipe that is really high on the ratio of fat to sugar. But other than that, if you are using half and half, not much difference in my opinion.
I really did not find that I had to change any of the recipes I use to accomodate it, it likely depends on the recipes.
Hugs Squirrelly Cakes
I use to use Crisco, I had the greasy feeling. I look into hi ratio shortening and I love it. The recipes I use you do not have to change your ingredinets. The hi ratio is made for baking. I attached a link to the Sysco company they have a lot of cash and carry stores. 50lbs of shortening will cost you about $29.00. NO greasy feeling left on your dishes and my family notice the differance in the frosting.
Sysco calls it "cake shortening". I know of a few people who changed to and they love it and you save money.
just find your state
http://www.sysco.com/map/map.asp
Leana,
How did you find the cash & carry store? I looked on their website and didn't see anything that seemed to be that.
Also, I've talked to Sysco in Austin before & they've told me I have to have a business to buy from them (I was looking for cake flour.)
Ali
Thanks for posting this topic. I was planning on researching this tonight.
I was at my local supply store and I saw they started carrying CK High Ratio Shortening. Has anyone ever used this brand? I am wondering if it is good or if I should order a better brand online? Thanks for any input.
Leily
I found it $5.49/3lb is this avg price? or a bad deal?
I don't know how their shortening is, but all of their other products that I have used are wonderful!
Hugs Squirrelly Cakes
Lisa,
How long does the Sweetex stay fresh? Unless I have lots of orders, I won't even buy the big thing of Crisco, because I am afraid that it will turn rancid. If I bought the 50 lb box of Sweetex, would this last a while? It just seems more economical to go ahead and buy the bulk version. I don't use shortening other than when I make icing.
Thanks!!
Leslie
Lisa,
How long does the Sweetex stay fresh? Unless I have lots of orders, I won't even buy the big thing of Crisco, because I am afraid that it will turn rancid. If I bought the 50 lb box of Sweetex, would this last a while? It just seems more economical to go ahead and buy the bulk version. I don't use shortening other than when I make icing.
Thanks!!
Leslie
I usually buy it as I need it in 2 lb blocks from my local cake store. I considered buying the 50 lbs, but--like you--thought it would take me WAY too long to use it all up. The owner of the store also told me that it is kind of a PITA to cut it all up and then you need something to store it in that will either be large enough to hold it or smaller containers.
I'm just going to keep buying it in smaller quantities. I pay $4 for 2 lbs and if I buy in bulk (I think about 10 lbs or so) she said she would give me a 25% discount.
Also--I have to respectfully disagree with Squirrelly regarding whether or not it makes a difference in your icing. (I think this is the first time EVER!!). My bc icing (Dawn's recipe) uses 1.5 c butter and 1 c. shortening. I found a HUGE difference when I make the switch from Crisco to Sweetex. The entire texture of the icing was lighter and smoother. There was no "tacky" feeling in your mouth after you ate it (I HATE that coating on your teeth! YUCK!!). It seemed much, much less greasy. Perhaps it's the Sweetex brand that makes the difference? I don't know but I'm keeping with it.
I think that finding out about Sweetex, the "smash" technique for leveling cakes and the flower-nail-as-a-heater-core trick are the 3 best things I have learned from CC.
Lisa
You don't have to own a restaurant to shop at Sysco's. They're opened to the general public.
I use sysco to stock up on my cake boards,boxes,the baker's joy( they sell the large cans for $4.19) instead of going elsewhere and buying the smaller cans for $2.00.
After Sam's club and Costco I use Sysco's to stock up on things i don't get at Sam's in bulk.
With those 3 places i comparison shop.
But i will definently be looking out for that cake shortening Thanks Leana that was a great tip.
My only vice is after i shop I need someplace to store all the dry ingredients my storage room is stacked wall to wall.
And I'm even looking into purchasing yet another refrigerator so I can have one for Finished cakes, one for the "wet" ingredients and another for the family .
You guys know what happenes when you don't leave a sticker on a cake.
Weirdest thing happened one day I caught a guest going into the fridge with a hatchet( a big huge bread knife) to slice off a hunk of cake had to use the cake police miranda rights on them)
" you have the right to put the knife down if you slice that cake then i will have to slice your wallet. If you want cake find a store
You have the right to order a cake that can work but if you touch this one you will be hurt with icing)
Haha Lisa, you may well be right, I cannot get the Sweetex here, but the high-ratio I am using made more of a difference when the ratio of the shortening to butter was higher as in the Whimsical Bakehouse icing, then it did in my regular buttercream which is half and half. Personally I find when there is more shortening than butter in a recipe, there is a weird texture that some folks just don't like. I also find the high fat ratio icings are not everyone's cup of tea, but they are more similar to a European buttercream.
I absolutely don't find that there is a difference in taste, texture yes, but not taste at all. In fact neither shortening has much taste to it, it is really a question of how the high ratio shortening absorbs liquid and such, making for smoother icing.
Haha and well, we won't even get into discussing the smash method of levelling or wloer nails or heating cores or... I have discovered that the smash method and upside down method of icing and a few other things are best not to debate about, haha!
Heehee, what starts out as a discussion ends up in arguments every time.
Hugs Squirrelly Cakes
Haha Lisa, you may well be right, I cannot get the Sweetex here, but the high-ratio I am using made more of a difference when the ratio of the shortening to butter was higher as in the Whimsical Bakehouse icing, then it did in my regular buttercream which is half and half. Personally I find when there is more shortening than butter in a recipe, there is a weird texture that some folks just don't like. I also find the high fat ratio icings are not everyone's cup of tea, but they are more similar to a European buttercream.
I absolutely don't find that there is a difference in taste, texture yes, but not taste at all. In fact neither shortening has much taste to it, it is really a question of how the high ratio shortening absorbs liquid and such, making for smoother icing.
Haha and well, we won't even get into discussing the smash method of levelling or wloer nails or heating cores or... I have discovered that the smash method and upside down method of icing and a few other things are best not to debate about, haha!
Heehee, what starts out as a discussion ends up in arguments every time.
Hugs Squirrelly Cakes
I suppose since I never use a bc icing that is 100% shortening, I can't say what the difference is. I definately noticed a difference in my bc, though. Yes, I agree--not a taste issue at all--more of a texture/creaminess issue--maybe because it feels creamier & lighter to me, I attribute that to taste also? Who knows--all I know is it works for me and keeps 'em coming back for more! lol!
I'm DYING to try the upside-down method of icing--or even the method of BCT where you do the transfer in the colors and then do the upside-down method of icing the entire top (can't remember who posted that one--but it was last week or so.) Wondering if I can pull that one off, though.
Actually--the reason i haven't tried it is a "if it aint broke" theory. Just like the icer tip--I got one because everyone raved about it and I HATE it! I'm from the old school of the slap-n-spread method of icing a cake. It just works faster and better for me (if you can believe that one! lol!!) Must be because I learned the "old" way before there was ever such a thing as an icer tip. lol! (Am I dating myself here???)
I wasn't trying to argue with you at ALL!! I just think it's amusing that for the first time in my memory, I have disagreed with something that you have said. I can not tell how how many of your hints, knowledge, tips and techniques I have found helpful and use on a "cakely" basis! (Like the threadig the cakes onto the center dowel instead of pushing it down through them all!) Your knowledge and willingness to share it with me/us has been a true blessing to me and has increased my knowledge and improved my technique tremendously!! So for that I would love to say "thank you" and make sure you know how valuable you are to me!
Lisa
I've been wanting to try the upsides down method also but like you Lisa, I'm stuck on the slap and spread. I gave up awhile ago on the icer tip but recently tried it again and it wasn't too bad. I guess you have to get the hang of it.
I'm very curious now as to the debate concerning the upside down method. And what is the smash method? Im not trying to bring up old things, if there's an older thread about it just point me in the right direction. lol
Haha Lisa, you may well be right, I cannot get the Sweetex here, but the high-ratio I am using made more of a difference when the ratio of the shortening to butter was higher as in the Whimsical Bakehouse icing, then it did in my regular buttercream which is half and half. Personally I find when there is more shortening than butter in a recipe, there is a weird texture that some folks just don't like. I also find the high fat ratio icings are not everyone's cup of tea, but they are more similar to a European buttercream.
I absolutely don't find that there is a difference in taste, texture yes, but not taste at all. In fact neither shortening has much taste to it, it is really a question of how the high ratio shortening absorbs liquid and such, making for smoother icing.
Haha and well, we won't even get into discussing the smash method of levelling or wloer nails or heating cores or... I have discovered that the smash method and upside down method of icing and a few other things are best not to debate about, haha!
Heehee, what starts out as a discussion ends up in arguments every time.
Hugs Squirrelly Cakes
I suppose since I never use a bc icing that is 100% shortening, I can't say what the difference is. I definately noticed a difference in my bc, though. Yes, I agree--not a taste issue at all--more of a texture/creaminess issue--maybe because it feels creamier & lighter to me, I attribute that to taste also? Who knows--all I know is it works for me and keeps 'em coming back for more! lol!
I'm DYING to try the upside-down method of icing--or even the method of BCT where you do the transfer in the colors and then do the upside-down method of icing the entire top (can't remember who posted that one--but it was last week or so.) Wondering if I can pull that one off, though.
Actually--the reason i haven't tried it is a "if it aint broke" theory. Just like the icer tip--I got one because everyone raved about it and I HATE it! I'm from the old school of the slap-n-spread method of icing a cake. It just works faster and better for me (if you can believe that one! lol!!) Must be because I learned the "old" way before there was ever such a thing as an icer tip. lol! (Am I dating myself here???)
I wasn't trying to argue with you at ALL!! I just think it's amusing that for the first time in my memory, I have disagreed with something that you have said. I can not tell how how many of your hints, knowledge, tips and techniques I have found helpful and use on a "cakely" basis! (Like the threadig the cakes onto the center dowel instead of pushing it down through them all!) Your knowledge and willingness to share it with me/us has been a true blessing to me and has increased my knowledge and improved my technique tremendously!! So for that I would love to say "thank you" and make sure you know how valuable you are to me!
Lisa
Haha, Lisa, I knew you weren't trying to argue, it was really a general comment! I find that sites can't go more than two weeks without a difference in techinique or opinion going from being a friendly discussion, to an outright argument. I also know that you don't get into that stuff.
If I could do it, I would only use butter for taste but I find it is very hard to decorate with, which is why the shortening is a must. I am not a fan of all shortening icings as far as taste, but they are easier for most people to decorate with.
First time I use the high ratio I had an issue with my icing sugar, even though I had sifted it. I suspect it was because the icing sugar may have been beet sugar and for whatever reasons, whatever they use to control the moisture in beet icing sugar, doesn't work as well as the corn starch they put in cane sugar, or else the processing itself is an issue, but the icing ended up gritty. After that, though, I was rather pleased.
Heehee, I bought the icer tip too, have yet to use it. I don't get crumbs in my icing, but then I use apricot glaze, haha, yet another thing that causes arguments, haha!
I have the same theory, if it ain't broke don't fix it.
Geesh, I am getting set in my ways, must be getting too old, haha!
Thanks for your kind words, I have a lot of respect for all of your contributions to this site too!
Hugs Squirrelly Cakes
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