Sweetex...do You Use It?

Decorating By FH_Cakes Updated 20 May 2010 , 7:03pm by Loucinda

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FH_Cakes Posted 20 May 2010 , 1:39am
post #1 of 13

So, I just found Sweetex locally. For 1.5yrs I have used the Buttercream Dream recipe with rave reviews...However, I here great things about the high-ratio BC. I don't want to buy the 50lb box of it without trying it first. Can you all help me to understand what is so great about using the high-ratio vs. crisco?

12 replies
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sweettreat101 Posted 20 May 2010 , 8:28am
post #2 of 13

Go to amazon and order a three pound tub for 8.95. Once you try hi ratio you will never go back to Crisco. Crisco changed their recipe so liquids don't mix like they used to. Hi ratio will hold air better upon whipping, improving volume and stability of icing. You won't get that greasy oily taste in your mouth when using Hi ratio. I will never use regular shortening again.

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aprilblack Posted 20 May 2010 , 10:40am
post #3 of 13

I use sweetex and it is a dream... Trust me. you will be in love!!

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cakebaker1957 Posted 20 May 2010 , 11:03am
post #4 of 13

When i started out I used Crisco, then the receipe changed Cause i use Butter with mine, and after the change with Crisco the butter wouldnt mix right, so i use Sweetex now and love it i have used it with the Dream Whip and it does really good, i also use heavy whipping cream with it HTH

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tootie0809 Posted 20 May 2010 , 11:30am
post #5 of 13

Use it and love it!!!

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cakegrandma Posted 20 May 2010 , 11:41am
post #6 of 13

Try it, and once you have gone through the 3# you've gotten you will want to order the 50# block. I will never use anything else but Hi - Ratio again. Your icing will have a much better taste, no matter what recipe you use. thumbs_up.gifthumbs_up.gif

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debster Posted 20 May 2010 , 11:45am
post #7 of 13

When they changed the crisco to no trans fat that's when it gave me trouble TONS of air bubbles. So I went to high ratio and haven't turned back. It's soooooooooooooooooooooo much smoother in texture and no greasy lips. I absolutely love it!!!!!! My fear is what am I gonna do when they take the trans fat from that? Oh well us as well as all the bakers in the world will have to figure something out.

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bostonterrierlady Posted 20 May 2010 , 5:49pm
post #8 of 13

I am one person who does not like it. To me it makes the buttercream so heavy in my mouth. I made a batch and it turned out terrible. I used Crisco and Indydebi recipe it was so much better. I know I am in the minority though.

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jazzimat Posted 20 May 2010 , 5:57pm
post #9 of 13

I found a place that sells 50lbs. Can it be kept in the freezer? If so, how long does it keep?

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bella00 Posted 20 May 2010 , 6:07pm
post #10 of 13

I have never used "sweetex" but I did find the CK version of Hi Ratio. I have always used butter and crisco, then went to all crisco. I first thried the Hi Ratio a few weeks back and it was a diaster. It might be that the recipe I was using was not made for a Hi Ratio shotening. It was so thick. I had a much harder time spreading it then normal. I bought 2 3lb containers, so I will try and use it again. Maybe with sugarshacks recipe. I hear all the great reviews about it and I guess was expecting "MAGIC" Not so much.

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HipnotiqGlamour Posted 20 May 2010 , 6:10pm
post #11 of 13

That and real butter is the only thing i use! LOVE IT!!

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AXOCutie143 Posted 20 May 2010 , 6:22pm
post #12 of 13

Does anyone use IndyDebis recipe with Hi Ratio shortening? I just ordered a 3lb tub to test it out, but I didn't know if you could use Hi Ratio in her recipe. I've heard such rave reviews about HR I had to try it!

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Loucinda Posted 20 May 2010 , 7:03pm
post #13 of 13

I am a convert - I used to use Alpine Hi ratio, and now exclusively use sweetex and sugarshack's recipe. Tried and true, perfect every time, and is always the one that is picked at cake tastings.

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