is there a secret to using it instead of regular crisco...

I recently started using it and I've found it takes about one-half the amount of hi-ratio as it did Crisco. I double the Wilton recipe so I used 4 c. Crisco, but find that with the hi-ratio (Alpine) I use 2. or maybe a bit more

I buy it at bakerskitchen.com It comes in a 50 lb. cube, but you can also buy it in 1 lb. cubes, but it's much more expensive that way. They also carry Sweetex. Have you tried the WalMart brand of shortening ? I've used it recently and my icing turned out great ... just make sure it has trans-fat...don't know if they've changed their formula, but I don't think they have

http://www.cakewalkchicago.com/retailstore.htm

This place is in chicago and I think they had it for 52.00 for a 50# block. They also have smaller amounts. I wanted to order some but it would have cost 82.00 to ship to California

Thanks for your answers LizAnn and Dolfin. I've been to cakewalk but never inquired about shortening. I'll live them a call then I won't have to pay shipping.

Hi-ratio is more concentrated than Crisco, that's why it costs more, and why you can use less (with better results).

cakemanohio recommends using hi-ratio at the rate of 1 cup per 2 lbs. (8 cups) of powdered sugar.

I agree; if you substitute hi-ratio for Crisco at a 1:1 ratio, the resulting frosting is cloying. (Like trying to eat sweetened butter.)

Sweetex can be special ordered at Gordon Food Service (GFS, or online at the Baker's Kitchen (with extremely reasonable shipping < $16.00).

For everything you ever wanted to know about hi-ratio shortening, including recipes on how to use it:

http://forum.cakecentral.com/cake-decorating-ftopict-219731.html

HTH

I use hi-ratio at 1c per lb of pwd sugar. That's what I've used on my last few cakes in my gallery and it works, crusts, tastes, smooths great!

Debbie

thank you all so much. we have a gfs about an hour away so i think i'll give them a call...wedding cake to do in a couple weeks and since crisco is going trans fat free...i'm worried i'll run out

zoraya, here's a link to the hi-ratio:

http://tinyurl.com/3dmvgj
(From www.thebakerskitchen.com.)

Also, here are some hi-ratio recipes:
(Along with way more hi-ratio recipe ingredients info...)

http://forum.cakecentral.com/cake-decorating-ftopict-219731-.html

HTH

I'm actually ready to try the hi-ratio shortening! I just have one question..are all hi -ratio shortenings created equal? I know some people use Sweetex and Alpine, but what about the hi-ratio from country kitchens or sysco that don't seem to have a brand name? Are they just as good or should I just stick with the sweetex or the alpine?

Thanks JanH, I was leaving out the "the" in the web address.

heiser73 - I bought my hi-ratio from countrykitchensa.com. It wasn't a name brand, don't remember what the box said. It seemed to work fine for me. Only thing I noticed and I'm not sure if its the hi ratio or the new crisco causing it, is that I have to stir my icing back up if it sits for a few days becuase some liquid seems to seperate out. I do a 1/2 crisco, 1/2 hi ratio mix for my icing.