Hi,
I wanted to know from those of you that have tried the hi-ratio shortenings, which one do you prefer: Sweetex or Alpine????
I have signed up to take a 5 week wedding cake course and the instructor requested that we bring our icing made with Sweetex. I've only ever used Crisco and didn't want to appear dumb to her so I didn't question her on the difference. I've been reading a lot on the topic since this morning and need to know what the difference between Sweetex and Alpine shortenings are? I have to order either one (need to get by next Monday) and was just curious between the difference.
Thank you!!!!!!!!
Hi and thank you for your reply!
I just ordered Sweetex from the baker's kitchen website and Alpine from Sugarcraft. 
Didn't know which one to get after reading the posts/threads. Seeing that there hasn't been a lot of replies here, could you let me know the "off brand"?
Hmmmm I believe it was Centra Best that I got from Bakemark in Buffalo, NY. It was $28 for a 50lb. cube, but it got really soft and awful tasting over a short period of time--to the point where I ended up throwing away half of it--it made my icing really nasty! 
I posted this about 6 months ago:
My Wilton instructor recommended using hi-ratio. Her rule of thumb is to use Alpine during the school year (the cooler time of the year) and Sweetex during the summer (the hottest times of the year).
I used Sweetex this summer and now I've just used Alpine for the first time. I love the results with both, especially if you refrigerate the icing for 24hrs. or so before using it. It integrates nicely and the air bubbles settle out of it. It has a nice mouth feel--no grittiness at all.
If you can get it locally, go for it. I can pick it up wholesale--$36 for 50 pounds--so it's cheaper than Crisco for me!
Rae
Thank you Rae for the info!!!!!!! 
I'm beginning a Wedding Cake class held by a shop owner next week. She gave me the class list(s) and "stuff" to bring. She only uses Sweetex. I hope to find out more about it before Monday when the class starts.
NO ONE around here sells it except another small cake shop about 45 minutes from me - 1 lb for $3.69!! I ordered it online. I also ordered the Alpine so I could experiment with both. The shop owner might have some?! She too is about 45 minutes away.
On her icing recipe she didn't mention the refrigerating prior to using. I'll try it though. Before taking this class she requires that you have already attended her Basic Cake Decorating class. Because I shop frequently (about once a month) and have had the 4 Wilton courses she said I shouldn't have any problems. I believe the others taking this class may have already learned the hints/tips regarding the Sweetex.
THANK YOU!!
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