I have heard alot about hi-ratio shortening and i know that sugar shacks recipe calls for it but it is not avaible to me..so my question is how many grams of trans fats does it have in it? there is a little local store that sells an off brand of shortening that does have transfats but it does not say that it is hi raito. will it still work for sugarshacks recipe?
Thanks in advance 
I got mine at K&B Cake and Candy supplies store in PA. I think I prefer Crisco, though, because I can't tell that it makes any difference. Just my opinion. 
I purhcase mine at a local cake decorating store. I know the name on the packaging is Alpine. I think that it goes for everyone that it takes time to find what works for you when it comes to you BC icing. The "shortening" I use can be used all by its self (directions on the package) which is great in the summer with heat and humidity or I use it in place of Crisco when I use it with butter. I agree with someone elses post that its so much smoother than Crisco and I think it tastes better and does not leave that texture in your mouth like crisco. Hope this helps........... 
hi ratio has added emulsifiers to make a better end product, but you can use any store shortening with my recipe that has trans fats listed on the nutritional label
HTH
Thank you everyone maybe i will just stop being cheap and order some....lol,
Thanks tiggy....I don't really make cakes all that often so i just have a hard time spending the money, esp. for shipping when sometimes the shipping costs more than the product. But i just really want to see if there is a big differance between hi-ratio and crisco.
shelly
It makes a different I made some today to try it out it doesn't dry out like crisco and I just use the wilton recipe since it was for practice and use it on cake dummies. I can't wait to make sugarshack recipe.
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