Hi-Ratio Shortening For Cookies

Baking By puzzlegut Updated 1 Sep 2006 , 9:31pm by puzzlegut

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puzzlegut Posted 29 Aug 2006 , 4:03pm
post #1 of 10

I was wondering if anyone has used hi-ratio shortening in their cookie recipes. I found a chocolate chip cookie recipe that calls for 1 cup Crisco. I was wondering if I could substitute the Crisco for the hi-ratio shortening and also if I need to reduce the amount of hi-ratio shortening.

9 replies
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darcat Posted 30 Aug 2006 , 5:19pm
post #2 of 10

what is hi-ratio shortening. I use only crisco in my cookies as they spread less than if you use butter. but I have never heard of hi ratio shorening

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puzzlegut Posted 30 Aug 2006 , 11:52pm
post #3 of 10

Hi-ratio shortening is a special shortening specifically made for icings, cakes, and sweet doughs. It doesn't have the greasy taste or texture like Crisco does. I've used it in my buttercream and I really like it.

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tbittner Posted 30 Aug 2006 , 11:56pm
post #4 of 10

I am going to bump you because I am interested as well in this.
Tracy

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puzzlegut Posted 1 Sep 2006 , 2:05pm
post #5 of 10

I guess if worse comes to worse, I could always try it and see what happens. I just hate wasting ingredients if it doesn't turn out.

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Rodneyck Posted 1 Sep 2006 , 2:27pm
post #6 of 10

I have not tried yet in cookies and pastries, but I have been told that it should work extremely well, especially in pie crusts. The emulsifiers in the shortening will make pie crusts extra flaky. I love the stuff.

Let us know how it turns out.

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heidinamba Posted 1 Sep 2006 , 6:18pm
post #7 of 10

I purchased high ratio shortening several months ago and to tell you the truth, I cannot tell the difference when I bake with it. I've used it for sugar cookies and also for buttercream (I use 1/2 butter & 1/2 shortening sometimes). It's alot more expensive than regular shortening. I bought it because one of my baking books (The Whimsical Bakehouse) suggests using it for one of their buttercream recipes. They said it holds color better and more evenly.

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puzzlegut Posted 1 Sep 2006 , 9:00pm
post #8 of 10

I've used the hi-ratio shortening in my buttercream and I really like it. I've had several people tell me that it tastes much better compared to before when I was using Crisco. It lacked the greasy taste and I hoped the hi-ratio shortening would work great on cookies.

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tiggy2 Posted 1 Sep 2006 , 9:18pm
post #9 of 10

What is the best brand of hi-ratio to use for BC?

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puzzlegut Posted 1 Sep 2006 , 9:31pm
post #10 of 10

It depends as each person has their own preference. It seems like the 2 big brands of hi-ratio shortening is Alpine and Sweetex. I have the Sweetex and I like it, though I have never tried Alpine so I can't really compare the two.

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