I know this topic has been discussed, but I need a refresher. I have a recipe for frosting that requires "hi ratio" shorting, my question is, "is there a noticeable difference between Crisco and hi ratio"? Your comments are appreciated.
Yes, there is a big difference. High ratio shortening contains emulsifiers, which help hold together oil and water to keep frosting from separating.
We use only Sweetex Z high-ratio shortening -- it is the zero trans fat formula that is required if selling cakes in CA. Other areas without trans fat bans can use regular Sweetex.
Where do you get the transfat free at?
Does any know if Sweetex can be frozen? I can buy 50lbs. but it will take me many years to use it. I just bake for friends and family. I hate Crisco and want to use Sweetex.
We've never frozen it before, but others seem to have frozen it successfully:
What about Alpine brand? Anyone tried that? Thanks!