Has/does any use Alpine? I've had poor luck with new healthy Crisco. They don't sell it local to me, at least not that I can find. It's only $4 to buy, but since it's 3lbs cans it's very expensive to ship.
Want to check on how you like it or don't for current users.
TIA
Hi Ratio shortening is the only way to go for me! I think it tastes much better and you dont have to use as much as you would with Crisco. There is a noticable difference, and overall makes for a better frosting.
There have been many informational threads on this, just search Hi-Ratio. 
Thanks for your help. Would you pay$30 for 2- 3lbs tubs? Or I could drive 2 hours one way to buy them for $4. But the gas I think would cost my gas hog truck more.
Does it come with directions? How much ps and alpine make one batch?
THANKS SOOOOO MUCH. I did find the other threads and most users rave the hi-ratio, but would they pay a high price for it?
No, I wouldn't pay $30 for 2 - 3# tubs. I think you will get a much better deal with the link I am giving you. I bought some Alpine and Sweetex to try and I didn't pay near that much. I bought 4 - 1# containers of each and many other things and my shipping was very reasonable. I can't find my invoice right now. You can go through the process just to see what you shipping would be without actually buying any, or just call customer service.
I am not sure I have totally made my mind up yet, but I think I like the Sweetex a little better than I do the Alpine. I will say it makes your frosting so much better than Crisco. I will be buying some more Sweetex in the future. I am still using the original 4# of Sweetex and Alpine I bought.
This link should take you to the page with Sweetex and Alpine hi ratio shortening.
http://www.thebakerskitchen.com/BAKEWARE_SHOPPE/Baking_Ingredients/Food_Items/Buttercream_&_Shortenings/ready-made_buttercream_&_shortenings.htm
darkchocolate
WOW that is a great price! Shipping is cheap also. Just ordered! If you have a recipe that you follow iwth these products I'd love it if you could share. I don't really have a recipe myself 
I just mix by sight, (sometimes by taste 
) so don't worry if you don't, I'll play around.
Thanks again for sharing your great find!!!
Blessings,
Shelly
I would be glad to share with you the recipe I use. I have changed it to my liking but I will give you what was given to me. I personally prefer all almond flavoring. I can detect the artificial taste of the vanilla and butter flavorings. I am just sensitive to that for some reason. I also made the chocolate version and I really liked it. I have never added the meringue powder and the frosting came out fine. I also use 1/2 tsp. of popcorn salt, to help cut the sweetness.
Let me know how you like the frosting. I am sure you will love the high ratio shortening, whether you bought Alpine or Sweetex. I am glad you were happy with the link I provided.
darkchocolate
Cake Icing -Melvira Cake Central
2 c. HI-RATIO shortening
1 T. butter flavor
1 T. vanilla flavor
1 T. almond flavor (more or less to taste)
4-8 T water (depending on desired consistency)
2 lb. powdered sugar
1 pinch popcorn salt
¾ to 1 C. cocoa powder (to taste) - add if you want chocolate frosting
2 T. meringue powder
Cream shortening until smooth, add flavorings and water, one tablespoon at a time, letting each combine before adding the next. (Start with 4 T of water and add more as needed to reach desired consistency.) Cut open top of powdered sugar bag and add salt, and meringue. Twist top closed and lightly knead bag to partially incorporate. Open bag and slowly pour into creamed shortening. Once all dry ingredients have been incorporated, turn mixer to high and let it whip for 5-10 minutes, until light and fluffy.
**Note, if you desire a darker icing, use 1 c. of DUTCH PROCESSED cocoa powder. It is darker in color!
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