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.
We buy Sweetex Z (only available in 50# blocks) from BakeMark, a regional distributor that allows cash & carry pickups:
http://www.yourbakemark.com/contact/branches.html
I believe most Crisco sold in grocery stores should be trans-fat free.
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:
http://cakecentral.com/cake-decorating-ftopicp-7020052-.html&sid=ad845b7e7ee3fb5fa2ce85aa29734a97
Quote by @%username% on %date%
%body%