I apologize in advance because I'm sure that this has been discussed several times already...
If I use Hi Ratio shortening in my recipe, do I have to make any adjustments to the recipe??
Also, what are the advantages of Hi Ratio?? I just noticed that my Bulk Barn sells it and it got me thinking....
You can use less of it than the amount of "regular" shortening that the recipe calls for. As an example - I use 3/4 c of hi-ratio Sweetex in a recipe that calls for 1 c shortening. I've read posts where some people even cut it down to 1/2 c per 1 c called for in the original recipe. Might take some trial and error for what you prefer.
I've exchanged equal amounts of Crisco for high ratio in Sugarshack's BC. I don't notice a huge difference in taste or texture IMHO, so I've switched back to Crisco since it's more readily available to me and costs a lot less since I have to have high ratio shipped to me. I also notice that my icing crusts better w/ Crisco. It wouldn't crust at all with high ratio...and I used the exact same recipe. I'm not sure if that had anything to do w/ the shortening or not, but since I was using all the same ingredients and all I changed was the shortening, I found it interesting.
Quote by @%username% on %date%
%body%