Decorating By snydermeg Updated 18 Jul 2009 , 10:40pm by FeGe_Cakes

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snydermeg Posted 18 Jul 2009 , 10:28pm
post #1 of 2

I've been reading a bunch lately and it seems that many of you prefer working with HiRatio instead of Crisco. Why is one better than the other and what is the difference?

Thanks from a newbieicon_smile.gif

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FeGe_Cakes Posted 18 Jul 2009 , 10:40pm
post #2 of 2

I started using this year. I used to use half crisco and half butter..but i was hard to work with. I didn't think I would like an all hi-ratio icing..but I do. It has a more creamer feel in your mouth, not greasy. More forgiving when you are trying to fix a problem on your icing. It smooths better.

The only downfall it can be costly. I must admit I have bought a cheaper brand of hi-ratio and it just doesn't hold up to the warm weather in Texas. I have had some issues lately. After i use all of it I will probably do sweetex majority of the time.

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