Want To Try Indydebi Recipe...

Decorating By Heatherly30 Updated 1 Jun 2009 , 7:27pm by sweet_teeth

Heatherly30 Cake Central Cake Decorator Profile
Heatherly30 Posted 1 Jun 2009 , 5:15pm
post #1 of 3

...but I have a few questions.

I have been using Alpine hi ratio shortening (with Sugarshack recipe), and I still have tons. Will I need to adjust any ingredients if I use my hi ratio?

Air bubbles? Does anyone double the recipe to "fill the mixing bowl" and avoid air?

Any other tips?

2 replies
JanH Cake Central Cake Decorator Profile
JanH Posted 1 Jun 2009 , 7:18pm
post #2 of 3

Indydebi's Crisco icing recipe calls for Dream Whip to stabilize the trans-fat free shortening. However, Alpine like most hi-ratio shortenings is NOT trans-fat free and has more emulsifiers, etc. than Crisco to begin with because of its formulation....

Some members do sub hi-ratio for Crisco on 1:1 basis, but that is expensive and not necessary since cakemanOH's recommendation of 2/3 cup of hi-ratio to 1 cup of Crisco works fine with no loss of performance.

If you're looking for ways to test/use your Alpine in American b/c recipes:



sweet_teeth Cake Central Cake Decorator Profile
sweet_teeth Posted 1 Jun 2009 , 7:27pm
post #3 of 3

I use sugarshack's method of filling to the bowl and her ratio of fat:sugar (1:1).. But I use 1/2 butter and 1/2 hi ratio and also add 1 or 2 packets of dream whip (matters how much I have on hand). I think it really cuts down on the sweetness.

I also never have airbubbles.

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