Hi-ratio shortening is also known as "icing shortening" because it is made specifically for icings.
I use it when the whether is hot and humid here because it is much more stable then using an all butter buttercream or even a buttercream made with Crisco or regular shortening. I usually use my regular recipe which is an all butter recipe except I sub out half of the butter with hi-ratio shortening.
One place you can buy it on line is...
http://www.thebakerskitchen.net/index.asp?PageAction=VIEWPROD&ProdID=266
I think it's definitely worth trying, especially if you live in a hot/humid area.
i am curious has you or anyone tried the shortening sold at whole foods. i notice they sell veg. shortening and was wondering if it was better than crisco. i still want to try the hi-ratio shortening. just wish i could find it where i didnt have to order it online.
Crisco is a veggie shortening, all shortenings are. Ecxept lard. All lards are animal fats.
aundrea, the walmart all veg shortening has more trans fats in it (crisco does not have any) which works better for crusting. if you dont have a walmart there,just look at the different brands that they do sell,and look at back label to see which one has the more trans fats. if you get a chance to try the high ratio,it works so much better than reg. shortening,especially if you live in hot humid place!
i got the walmart brand of shortening. it says 2g of transfat. good price better than crisco. then i happen to be at price chopper and their store brand says 3g of transfat. but it was 3x the price of walmart. im trying it this weekend so i cant wait to see the difference!
thanks for the input!
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