I just purchased my first box of Sweetex, man that is a lot of shortening. Has anyone used it in Indydeb's buttercream recipe?

I can't wait to try it to see what the fuss is about.

Never tried it with Indydeb's recipe but Sugarshacks BC is out of this world!!!!!

Will sugarshack's recipe work in a 5 quart mixer?

I have never used Sweetex, but I use CK all the time. Hi-ratio will improve the taste and texture of ANY buttercream recipe you choose. Be forewarned....there will be no turning back to regular shortening....

How do you store 50 lbs?

I get the 50 lb boxes and just keep it in the box on the bottom shelf of my baking rack, all closed up. Works just fine, although its much easier to move after I've used about half of it!

You will not regret it. The hi ratio makes all the difference.

We use alpine and weight it out into one pound amounts. Wrap it in Saran and store in thevoriginal box. Makes mixing icing a snap one pound butter and one pound alpine.......done.

Yessss hi ratio is the bomb! And if you google "sugarshack buttercream in 5 QT mixer" or something like that you will be able to find one, or PM Sharon, I *think* I've seen her give out the recipe for a 5 QT. :]

Yes, I tried it with Indydeb's Icing and its wonderful.
Now we can't find Dream Whip in our area so I've reverted to my "cut down" formula from the bakery.
By the way-we always used Sweetex at the bakery.

I love sweetex. I havent tried indy's or sharons bc. I have my own recipe that hasnt let me down or ever melted in humidity. I experiment with a lot things but wont change my bc.

I measured out how much I use in a batch of bc, then I made LOTS of sweetex balls, put them in individual freezer bags, squished them all flat, and they are stacked in the freezer. I love being able to just grab a bag and know that it is already measured and ready to go. It thaws really quickly.

Thats a lot of shortening!! I have no suggestions on how to store it, however, I have used it in both Sugarshacks and Indydebi's BC and I love it!! I think the texture and flavor is really good...and easy to work with. I actually think that Indydebi's is a bit less sweeter than SS...I think because of the dream whip!!

I bet any janitorial supply store that has paper products for restaurants have tubs and lids you can divide it up in.

Ive been thinking about ordering a large amount and was perplexed on where to stash it.

LOL! I feel your pain, sister! I did the same thing. I got the 50lb box and when I got it home it looked like 150lbs! I bought A LOT of those Gladware plastic tupperware-like things and filled each one, then put them in the XXL freezer ziploc bags and froze it all in my freezer downstairs. If I didn't have that extra freezer I'd be lost because I only do cakes for friends & family. Good tip though about the cling wrap. I had a smack my head moment-that would have been a lot easier and a lot more space-friendly!

You will absolutely love the taste of your icing with Hi-Ratio shortening! I buy the 50 lb box of it also and I put about half of it into large tubs and stored them in the extra freezer and just left the other half wrapped in the bag and stored it in the freezer inside a clean trash bag. I just separated the last half the other day and am ready to start using it. I love the other storage tips of wrapping the amount you will use for a recipe and freezing it. That is what this site is for, helping others, and thanks to all of those who help.
evelyn

You can go to places like Walmart and get a tupperware type thing to hold it in. You can also get a kitchen sized trash can ((used only for storing this stuff)) and keep a plastic lining in it. There are also places online that sells containers to hold flour and sugar in bulk. I think King Arthur Flour iso one of them. But even if you just get a cheap kitchen trash can and double bag it with a twister seal, it will store nicely.
By the way, where did you buy your Sweetex from?

I'm not the OP, but I got mine at GFS. They had to order it for me because they don't keep it stocked on their shelves.

It is the best shortening in the world! I, too, just bought my first 50 lb box. I was able to find it for 50.00 bucks at a local supply store. WOOT!

I love Sugarshacks icing recipe. To me it is the most perfect icing ever. It works perfectly every time.

When you find the amount you need for your recipe/mixer, freeze it in that amount. That way if you don't use a lot of it it want go bad and it will be easy to use.

I bought hi-ratio shortening but have not yet used it. Didn't know if it is an even swap with the Crisco amount. Can anyone help me out?

Thanks Bugaboo Bakery! I tried it this morning and all I can say is YUM!

I have been using hi-ratio shortening for years. A bakery about 35 miles from me will sell by the pound at a reasonable price for sweetex. I do use Country Kitchens and like both high- ratio shortening equally. I would like to buy in bulk but have no extra space to store it.

GFS has it for about $90 for 50lbs. Where are you all able to buy for $50? That would be a huge deal for us!!!

I got mine at D&G Occasions in Orlando Florida, it was $69.99.

Alright you bad influences.... I read this then checked to see if there was a Cash and Carry near me. There is.... Needless to say I sit here tonight staring at 50lbs of Sweetex. I'm thinking of shipping half of it to my sister, outting the USPS 'if it fits, it ships' to the test!!

I have never used Sweetex, it sound wonderful. How does it compare to the CK High ratio shortening?

Vonda

I get my Sweetex at GFS for around 75.00 for 50 lbs. I call in when I need them to order and it takes a day or so to get to their store. Take in your tax information for your business and you get 5% off.
I store it in the box on one of my shelves in the cake studio (around 68 degrees). Each box lasts me about 3-4 weeks (longer during "off wedding season" and shorter during "peak wedding season"). Never had a problem storing it that way.
It is absolutely awesome shortening! Have fun!