Hi Ratio Shortening

Decorating By Tomoore Updated 18 Mar 2007 , 3:50am by Silver044

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Tomoore Posted 18 Mar 2007 , 12:09am
post #1 of 7

Do you use it in your buttercream? Why? Where's the best place to buy it. TIA!

6 replies
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lilthorner Posted 18 Mar 2007 , 12:19am
post #2 of 7

I have used it in my BC a few times. I wouldlike to use it more except that its really expensive at my cake supply and at the restaurant supply I have to buy 50 pounds.. I dont have anywhere to keep it.

I believe u can use less of it than crisco and becasue it is emulsified it can be subbed like for liek with butter

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mjs4492 Posted 18 Mar 2007 , 12:24am
post #3 of 7

It's also great to use if it's humid/warm where you live.

Country Kitchens (online) has 3 lb tubs for $7.15.

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moejoe Posted 18 Mar 2007 , 1:04am
post #4 of 7

But does it taste better than crisco. I hate to use crisco in buttercream because it just tatses so nasty.

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Tomoore Posted 18 Mar 2007 , 2:28am
post #5 of 7

Thanks. I am thinking of starting to use it in my BC. I have a recipe that I really like and already feels like it "melts" in your mouth better than other recipes I've tried. But, if I can improve the mouthfeel even more...without going broke...I definitely want to!

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missyek Posted 18 Mar 2007 , 3:23am
post #6 of 7

Definitely makes the BC taste better, smooth better and clean up better! thumbs_up.gif

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Silver044 Posted 18 Mar 2007 , 3:50am
post #7 of 7

I was wondering if you could use it also. I have been trying to find where to buy Sweetex and I have been unsuccessful. Does anyone know where to buy it?

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