--------------------------------------------------------------------------------I've been reading alot about hi-ratio shortening. Can you guys give me the names of some of them? What's your favorite brand?? I am having trouble with Crisco since they took out some of the trans fats and changed the formula... I even called them!!

Amanda

Sweetex brand is the only kind I have seen or used. I get it at my local cake decorating store.

Whats hi-ratio shortening?

I've only used crisco, it's stayed pretty loyal to me.

I use Alpine Hi-Ratio and love it much better than crisco.

I have used Alpine, Sweetex and an "off" brand. Love the hi-ratio shortening and currently use Alpine. Here is a link on some info, and hopefully JanH will come around with some more.... http://forum.cakecentral.com/cake-decorating-ftopict-34464.html

Crisco has worked pretty good for me also. And another one i've liked is the Kroger brand ( the store brand). Try some of those, as they may have left all that bad fat in them still, i don't know. But sweet tex should be pretty easy for you to get also.

Well... This all came about because I went to my local cake supply store and was complaining about the weather and my colors not blending well and my icing being "sticky". The owner informed me that recently Crisco changed it's formula to have less trans fats and it's messing with everybody's icing! She then sold me on a ziplock baggie of self labeled stuff called "blend well" or something. I got 3 cups for 2.50. I got home and realized that she had bought some hi ratio in bulk and put it in zipper baggies to sell as a fix for the Crisco blues!
So my other question is this. I use a buttercream recipe from here that actually calls for butter and Crisco. If I use the Hi ratio, do I use the butter too as I would with Crisco or do I even need it? Is it going to screw up my icing if I use the butter with the HR?


Danke...

Amanda

PS... I have also come to the conclusion that I SUCK at colorflow...

can we back up..... can you buy hi ratio in bulk?

Holy Shmoly... thanks for all the info!!

A question.........does icing made with hi-ratio shortening crust??

Thanks for the information Jan. I have tried the Hi-Ratio before but did it in equal amounts to the crisco and I hated it. I use 1C crisco and 1C butter to 2lbs PS. So do you recommend cutting the Hi-ratio to 1/2 cup since I am adding the Butter too?

Thanks!

And to answer the original question. I have only tried CK brand as that is what I found locally.

The Brite White recipe has a butter variation which you might like to try:

http://www.cakecentral.com/cake_recipe-2375-Brite-White-Buttercream-Icing.html

HTH

I too tried the hi ratio using it like crisco and hated it. It always had a yucky taste to it. I am going to try it with cutting it in half.

And putting in my 2 cents on Hi Ratio- I use the Brite White recipe on here and it's been great! I'm going to try the butter variation next!

I cut the amount of shortening required by 1/3 when I switched to HR with positive results.

I'll have to give the 1/2 a try...anything that'll make my ingredients stretch is worth a try.

so how long will it stay good?

I have used Country Kitchens hi ratio, Alpine and Sweetex. I should do a side by side, but without doing that, I would have to say I prefer Sweetex.

I found that www.thebakerskitchen.com has great prices and you can buy it by the pound.

darkchocolate

the hi ratio crusts wonderfully - you won't use anything else once you try it. yes, use the brite white recipe, it's the best tasting one. I use the butter addition for frosting the cake, it will still crust well enough, but do not uses it for flowers or borders, it may be a bit too soft. I like the sweetex brand as well.

And JanH - you always have the answers! how did you get so smart!

After Crisco changed to No Trans Fat, I thought it was just the humidity causing me problems. Then 2 weeks ago, I decided to break down and buy the store brand shortening, and now my icing is back to acting normal I missed that more than I thought lol

I have tried Alpine, sweetex and a few "off" brands of hi ratio and they are NOT all created equal, IMO. Sweetex is my brand of choice, hands down. HTH

yes, you can do it without butter, it actually crusts better without butter and it is much brighter white without butter. (I just think it tastes a bit better) No you don't need the brite white stuff. I don't ever use that or the creme boquet, i just use vanilla and a bit of almond. And actually I don't use the salt either (or the vinegar sometimes lol). If I do use butter, I put in some of the Wilton white color stuff that lightens your icing, just cuz that is what I have laying around and it makes it whiter.

just omit the white stuff, and the lady at the cake supply told me that the hi ratio has a shelf life of 6 to 8 months. not bad, huh? i was worried about buying a big huge tub because they didn't have anything small tubs, but she told me that. I have had it for about 2 months and it's still goin strong

oh good I can do 6-8 months.

Does anyone know if you can get the icing base anywhere besides Sugarcraft? Their shipping is always more than my entire order. I checked a few other sites I normally use and they didn't have it. TIA!

Don't even get me started on Sugarcraft.

I put an order in today for 8 cake dummies with Dallas-Foam Co. it came to $27. The same order at Sugarcraft would be $85.

I ordered 50 lb of Hi-ratio shortening from
www.countrykitchensa.com It was $60 and $16 shipping.

If I had ordered from Sugarcraft the order would have been $133. The shortening there is only $50 but they want $83 for shipping.