I've been searching for hi ratio shortening since reading here on CC about the vast difference in the final icing product. I searched under brand and found that, for a hobby baker like me, the price at some other sites was out of my comfort zone. 
Googled 'hi ratio shortening' and found this:
http://www.foodservicedirect.com/product.cfm/p/45408/Alpine-Icing-Shortening.htm
Has anyone ordered from this site?
I haven't checked the shipping costs, but $54.85 for 50 lbs. sounds good to me! 
I personally like Sweetex for cakes. Does this price include shipping? Shipping is expensive. This is a good price, if this includes shipping. When you get the shortening, just whack off big blocks of it and wrap it up in freezer paper, label, date, and put in the freezer. Then when you need some, just pull a block out and keep it in the fridge.
I leave my Sweetex that I need at the moment in the fridge till its right before icing-making time. Then its best at room temp. Also, if you want a better icing flavor, try Swiss Meringue buttercream. I find that most grownups prefer that icing over traditional powdered-sugar icing. (Kids like the traditional powdered-sugar icing, however.) (I've mixed 1/2-n-1/2).
There's just something about eating shortening vs real butter that just gets to me. I now this is more than you wanted, but sometimes I'm just a chatty-kathy! 
i HAVE FOUND THAT using half butter and half hi ratio gives you a smoother better tasting frosting.
I happened to be at our local Bulk Barn (bulk food store for public) and was walking around and shocked to see it there! No one else in our city (east coast of Canada) carries it! I was tempted to get some but didn't need any yet so decided to hold off but I know where to go now! Can't wait to try it!
Despite all the comments I hear about Hi-ratio shortening, I haven't been able to justify the cost (I only do cakes as a hobby), so I have been using Crisco even though it is trans fat free. I have been getting good results with my icing.
I am very happy with my results and will continue to use it as it is much easier to find locally.
I know this doesn't answer your question but just wanted to let you know my experience with what I can get locally.
i HAVE FOUND THAT using half butter and half hi ratio gives you a smoother better tasting frosting.
This is exactly what I have found! I am using a variation of sugarshack's recipe but use 3 cups hi ratio and 2 cups butter, 5lbs powdered sugar, and 3/4 cup hot heavy whipping cream. Its perfect! Its much creamier and smoother than when I was using crisco.
Oh yeah, I have never ordered hi ratio in bulk. I only bought 5 lbs from a local lady to give it a try. I'm scared that I don't have room for 50lbs! She didn't have sweetex but had something called ps99 and I liked it just fine (although I have no comparison!).
on that site it would cost me subtotal: $54.85
sales tax (va customers only): $0.00
calculate shipping charges:
** shipping: $29.89
total: $84.74 
That is a really good price, and Alpine is the second in line that Sharon(sugarshack) recommends, I bought my 50 lb, case of sweetex through a Culinary program that I attended last year and paid $65.00 and that is because, the chef ordered it for me, with the school's supplies, (food Order)the regular price online is like $125.00 to $150.00 and I store mine in the box at room temp and nothing is wrong with it, it is still fine, and I had it since last may, it says to store at 65 to 85 degrees.
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