I was wondering about the high ratio shortening I keep seeing it mentioned and was hoping some one could tell me what the difference between the high ratio and products like crisco. And if it does make a better frosting? Should I try it and where would I find it? Thanks so much!!
I purchase this from a cake supply store near my home. I firmly beleive it makes a huge difference in taste. I get so many comliments using that and a snow white base with the flavoring (almond, vanilla, ect.).
High Ratio shortening accepts a higher amount of liquid and sugar so your product is less "greasy". But, brands to make a difference. I tried the CK brand of high ratio and it was awful. I now use the Wesson brand and everyone loves it. Lighter, creamer BC everytime. Sweetex is another brand with a great reputation as is Alpine. If you have a restaurant distributor near you, they could be a source as well as cake shops.
The Wesson costs me $48 for a 50lb box. Sweetex is around $95+. I'm not sure what Alpine runs.
High ratio is emulsified...as stated by deah, it therefore absorbs more liquids & sugars. It produces a very smooth icing with a creamy mouth-feel. I even use it 50/50 with butter when making meringue buttercreams.
I recently paid $65 for 50 lbs of Alpine.
Deah, where do you get the Wesson brand?
I asked my local cake shop and she doesn't carry it. Is there some place online to order it? I would really like to try it also because I hear such great things on here about it.
Deah, where do you get the Wesson brand?
There's a restaurant supplier that has a store here - Chefsmart. It is a division of IFH. I'm sure you've seen their trucks on the road.
I've tried lookign for high ratio at a place called URM in Northern Idaho its a cash and carry but also distributes to restaurants etc. i did not see anythere ... anyone know of any i can find in norhtern idaho - i'm nearest Lewiston but would be willing to make an ocassional trip to Moscow ID which is 2 hours away or even Spokane WA which is 3 hours away - i make trips there afew times a year for medical reasons.
I asked my local cake shop and she doesn't carry it. Is there some place online to order it? I would really like to try it also because I hear such great things on here about it.
My b-i-l buys mine for me through his deli business...but I know foodservicedirect.com carries Sweetex and Alpine and will sell to the general public (no tax-id # required.)
High ratio is emulsified...as stated by deah, it therefore absorbs more liquids & sugars. It produces a very smooth icing with a creamy mouth-feel. I even use it 50/50 with butter when making meringue buttercreams.
I recently paid $65 for 50 lbs of Alpine.
Deah, where do you get the Wesson brand?
Correct. In addition The emulsifiers help to distribute fat and air bubbles more evenly. Just don't fry with it!
If you want to buy a smaller amount to try out, you can get some from The Bakers Kitchen:
http://www.thebakerskitchen.net/TBK-High-Ratio-Icing-Shortening.aspx
I was wondering about the high ratio shortening I keep seeing it mentioned and was hoping some one could tell me what the difference between the high ratio and products like crisco. And if it does make a better frosting? Should I try it and where would I find it? Thanks so much!!
Don't know where in Michigan you are located but if you have a GFS (Gordon Food Service) Marketplace you can special order 50# of Sweetex at any location. They do not typically carry it in the store. I think the last time I ordered it, it was about $75.
Thank you all for the information I am absolutely convinced I must try some. Now to figure out where my local cake supply store is?
Thank you MissLisa. I live in the middle of the thumb So i will have to probably check around saginaw when I get over that way! Once in a blue moon I head to Port Huron I know they have a gordons there.
I use Sysco Brand. I used Sweetex for years. Sysco is half the price and I honestly can't tell the difference.... neither can my customers.
I don't use hi-ratio shortening, I'm interested in giving Sweetex a try but don't want to buy 50lb box of it just yet. I just did a search on Sweetex, if you buy a 50lb box it says labled parve; if you buy a 12lb box it says not parve. Does it make a difference?
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