I have been using Sugarshack's recipe and method for making buttercream for awhile now. I was out of Sweetex last weekend, but had 3 small sheet cakes to decorate. I decided to use Crisco since it was for family functions and no one was paying for them.

I couldn't believe the difference that Sweetex makes. The Crisco icing was not smooth at all like it is with the Sweetex. I didn't notice a difference in the taste, but the consistancy was definitely noticeable.

Sweetex is high-ratio shortening, and it can hold more water. The Crisco won't hold as much liquid, so it won't be as smooth, I guess. I only use Crisco if I make shortening-based icing, and I use whipping cream instead of milk in it. It gets pretty smooth, I don't know what the difference would be with the high-ratio.

I have actually just bought Sweetex for the first time. I have used Alpine hi-ratio until now. IMO there is even a difference between the Sweetex and Alpine - which I thought was odd. I REALLY like the Sweetex better.....not near the air bubbles the next day. (I use Sugarshack's icing recipe)

DITTO what Lucinda said. my experience exaclty!!

what will happen if I use high ratio shortening to make fondant?

I use hi ratio for my fondant, and for making my pan release too, without a problem.

Sharon, I am a Sweetex fan now!

Where are you finding Sweetex or the Alpine? I haven't seen either and have been using Crisco. I am in central VA.

I get the Sweetex at my local GFS. (they don't have it on the shelf, you have to order it in) The Alpine, I bought from a cake supply store in Columbus. (both are 50 lb. cubes)

I'm old, so for years I made icing with Crisco and/or butter. Meh...

Then I thought I was buying Sweetex from an online retailer, but it was another brand of high-ratio. My Sugarshack buttercream was full of bubbles.

Then I bought Sweetex, and made a batch of SugarShack buttercream, using about half Sweetex, with the second half being the remains of the other brand of high-ratio. Better results.

THEN I made a batch of Sugarshack buttercream using just Sweetex.
TA - DA - the best results EVER!!! Thick, creamy, smooth delicious icing that STAYS PUT, just a dream to work with. I couldn't believe the difference!

I will NEVER use anything but Sweetex ever again. Period.

i use the ck brand high ratio shortening,and i got bubbles in my buttercream also. i have two tub's i have to use up,so i cant buy sweetex right now,but is there something i can do to prevent the bubbles, using the ck brand. not mixing it as long maybe or mixing at a low speed? any suggestions?

I like Sweetex SO MUCH that I mail order it from the states (you don't even want to know what the shipping costs me...) Totally worth it!!!

I pay $73. for the 50 lb. block.

And an FYI - I made sugarshack's icing last Saturday, and just took the leftovers out of the tupperware bowl today to store in a ziploc bag, and it was STILL smooth, not one air bubble.

Thank you! I pay $10 for 5# so this will be a great savings.

Sorry for my ignorance girls but what is GFS?

Gordon Food Service