Does Hi Ratio Shortening Really Make A Difference?
Decorating By jenz0991 Updated 17 May 2007 , 6:53am by blessBeckysbaking
i personaly have not used it and for high humidity areas and the heat melts the butter cream its made to stand up to the heat better and where you can bye it umm ? lol but thats what i know about it
I just made a Buttercream with Hi-Ratio and I noticed a HUGE difference!
It was smoother, less greasy, even less sweet- Maybe it was the recipe!
I used the Viva method Buttercream and it was great.
You can order Hi-Ratio on-line or get it at your local cake decorating store.
I don't think I will ever go back to Crisco!
HTH
Whooo Hooo, luvmygirl - another hi-ratio convert. 
Yep, I also love my hi-ratio and for exactly the same reasons.
For EVERYTHING you ever wanted to know about hi-ratio:
(What it is, recipes, where to buy, where to buy online, GFS store locator and so much more):
http://forum.cakecentral.com/cake-decorating-ftopict-264563-.html
HTH
I couldn't really tell a difference either, but I use a 1/2 shortening, 1/2 butter recipe. I saved what was left for sometime when I have to use a shortening only icing, and it may make a bigger difference with that.
For myself I LOVE hi-ratio icing, (I make sugarshack's icing recipe) I made a batch of her recipe and a batch of BC with veg. shortening, family & friends pick sugarshacks over the other. They said it was smoother and creamier and better tasting and less greasy.
I even used hi-ratio shortening in my RBC icing and it was great (cupcakes & rock wall and stepping stones on the Heathers Garden cake in my photo's), it was way less greasy and didn't have near the greasy after taste in your mouth.
http://forum.cakecentral.com/cake-decorating-ftopict-19948.html this is the post from (Sharon's-sugarshack) with her recipe if you would like to check it out. Read the whole post because she has tips and information in the thread. I hope the link works.
As for our taste buds, I will be sticking with the hi-ratio.
Great information JanH
Sharon
With Hi-ratio shortening you also can mix it longer. With out the worry of air bubbles forming. The longer you mix it the creamier it will become. Love the hi-ratio and don't want to go back.
I use hi-ratio shortening in my sugar free icings... When you start eliminating other ingredients, you can see how the shortening makes a difference. There is a difference, especially in not getting that aftertaste. I think it's a matter of prefence... and depends on the recipe you are using. Some people are fine with Crisco for whatever recipe they prefer - but if you are looking for something better - try using the Sweetex. I doubt you'll be disappointed.
here is my conclusions on the shortening thing...
I have only known the new crisco. When I have made roses, they have always been "ruffley" on the edges. My frosting has always been "air-pocket-y"( I can't remember how youall described that). I have always used the all shortening wilson recipe. And I thought that was just how it was, and didn't know it could be different.
SO I tried the high ratio stuff. I find it is MUCH smoother than the crisco. And seems to go on the cake better. But I thought the "mouth feel" was horrible! Much more like I licked a cup of shortening. Not greasy, just like it coated my mouth. And I thought it seemed like it crusted Immediately! If I stopped for any time at all while I was icing a cake, and came back to smooth a spot, it has already crusted. SO I tried a 1/2 butter, 1/2 shortening recipe, and I LOVE it!! Love the taste and the texture! I get Sweetex and bulk flour and C&H sugar through Sysco. I bartend part time at a local bar who gets there supplies through Sysco, and they let me order stuff when I need it on their order. Sysco even puts it on a separate invoice for me, and the best part is I DON"T HAVE TO PAY FOR SHIPPING!
I am just wondering how the 1/2 and 1/2 shorting will hold up in heat. Any info on that?
i used a batch yesterday and it worked great..less air bubbles..i still had some but i think if i made a bigger batch it wouldnt have any...and it did not slide off the cake!!!
brnrlvr, did you use the Wilton b/c recipe and just substitute hi-ratio for the Crisco?
If so, that may be why you had frosting residue coating the roof of your mouth.....
I substituted hi-ratio 1:1, and it was just too much as the hi-ratio is much more concentrated. You will get far better results if you use a hi-ratio recipe.
If you want to try adapting a current Crisco recipe,
cakemanoh advises substituting for Crisco at 1 cup hi-ratio per 2 lbs. of powdered sugar.
HTH
I just got 3lb. of sweettex to try it is funny that the ingerants are the very same as the old crisco
I have yet to try it
brnrlvr heres a good recipe for the high ratio shortening...
1 cup high ratio
2 pds ps
2 tbs vanilla or 1 butter 1 vanilla or any combo
6 tbs (or more or less however you need it) water
2 tbs meringe powder
dash of white vinegar (that keeps you from getting stress "fractures" LOL
I like this recipe it goes on smooth and it colors REALLY well
I use my paddle and let it go on Med for about 5 minutes after it is all mixed together...also sometimes I double the recipe to get the icing over the paddle hence NO air bubbles, no residue left in your mouth and it has a nice taste when you don't want to use the butter due to the weather
HTH
HTH
i paid $5.75 plus tax for 3 pounds. so .95 cent is great i'd think
Did you have to buy the 50 pound bucket to get it that cheap?
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