Is Hi-Ratio Shortening The End All Be All????
Decorating By luvmygirl Updated 25 Apr 2007 , 7:52pm by tyty
I finally bit the bullet and ordered it online from Country Kitchen Sweet Art. After hearing so much about it, I started the search and could not find anyone locally who sold it. I did find a few cash & carry places but they were at least a 2 hour drive from my house. So I figured what my time would cost me versus paying for someone to deliver it to my door. It was easier, maybe a bit more expensive, to order online but then I ordered other things I wanted so that helped cut down the shipping cost. I definitely like it better and I do a half high ratio, half crisco mix. I found that to taste better than all hi ratio or all crisco. HTH
I only use Hi-ratio, but that's because the recipe I swear by calls for it. (Toba Garret's bc rec.). The rec. calls for butter & HRS.
Recently I had to change my rec. because the bride wanted white, so I subbed the HRS for most of the butter (still used 1/3 of the butter called for), offset the yellow with violet and it was great!
FYI:
www.countrykitchensa.com has good prices for it, and great customer service. If you have a tax id then you can get it wholesale from www.ckproducts.com
-Rezzy
I do love the Hi Ratio. I use the Brite White Buttercream recipe on this site, and it's a big hit! It comes out very smooth and not too sweet.
You'll definitely get mixed replies on this...some people really can't tell the difference, but I SWEAR it's so much better!! Country Kitchen SweetArt is awesome, that's where I get mine, it's affordable, excellent quality, and they have great customer service! I used to hate chocolate BC because if it was the right recipe to pipe it, it tasted nasty, but if I made some that tasted good, it wouldn't pipe. Now with the HR, the pipable icing tastes fantastic!! And my regular BC tastes lighter, fluffier, and less greasy. Definitely give it a try. Just buy a 3# can to try it, that's what I did, and within a week I was ordering the 50# box!! I LOVE IT!!
I only use the high ratio shortening, I find that using all shortening in my icing gives it an slippery feeling when eating it. I use half high ratio and half white margarine - Great for icing and deorating
Here is a good topic to start with: http://forum.cakecentral.com/cake-decorating-ftopict-34464.html
I love it, I buy mine from SYSCO, 50lbs for $29 where I live.
Here is a link, you can see if SYSCO or BAKEMARK has a cash and carry store, then you can buy their if you do not have a license.
http://www.sysco.com/aboutus/contactus.asp 4-4-07
item number 4003869 shortening cake cube all vegetable
(50lbs for $29, local store in Hayward (510) 481-1515, called cake shortening)
http://www.foodservicedirect.com/index.cfm/S/13/CLID/146/N/4471/Hunt_Wesson_-_Wesson_Shortening.ht (50lbs super quick blend 50lbs $56.45) 4/4/07
Other brands: Alpine, Biscot 140, Blendex, COVO S.M., Cremelite, CRISCO HI-RATIO, Golden Glow, XXX crème, Monarch Covo Sm (Icings & Cakes), Monarch Covo Sm - Non Hydro
Monarch XXX Cream (for Icings), Monarch Artisan Cremin (for buttercream icing - just whip & use)
Monarch M300 (Icing Base), Canbra Hi Ratio (Cakes) AND SweeteX Hi Ratio Shortening
http://www.bakemark.com/ (32621 Central Ave., Union City 510-487-8188, plus recipes) 4/4/07
has special emulsifiers in it so that you can use less of it than you would reg. vegetable shortening but still use the same amount of powdered sugar or even more. It also will absorb more liquids too without breaking down. That is: high amount of sugar/liquid to low amount of shortening...so it is High(sugar/liquid) ratio shortening.
It makes a buttercream that is much smoother, fluffier and less greasy than using reg. vegetable shortening.
RezzyCakes- What IS the recipe for 's Buttercream?
Thanks
I can't post her recipe "verbatim", but I have tweaked it a bit so here's my version:
Mix together until smooth:
2-1/2 cups (5 sticks) butter, unsalted softened to room temp.
1/2 cup Hi Ratio shortening
add:
2 tsp. lemon juice or 1-1/2 tsp other flavoring
1/2 tsp. creme bouquet (my addition)
sift and add one cup at a time:
3 lbs confectioners sugar
add:
3 tbls. meringue powder
add:
2 - 3 tbls. water or milk
Mix for 8-9 minutes with paddle attachment. This is a crusting buttercream. Some people omit the meringue powder, but I never have. I don't know if it would change the outcome.
-Rezzy
The Baker's Kitchen sells both Sweetex and Alpine by the pound or 50# cube with very reasonable shipping:
http://www.thebakerskitchen.com/BAKEWARE_SHOPPE/Baking_Ingredients/Food_Items/Buttercream_&_Shortenings/ready-made_buttercream_&_shortenings.htm
HTH
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