What is hi-ratio shortening? Why use it?

I can't really tell you what it is, but I think it's supposed to make a frosting with a less greasy mouth feel.

I have asked the same question and never got a responeds I just here people talk about it all the time here's a bump maybe someone will answer

Molly2

I am really curious to know because I have heard people talk about it and I just found it yesterday at a cake store in town.

it's a special shortening NOT available in a grocery store -- sold through professional resturant supply, etc. that has special emusifiers in it so that you can use less of it than you would reg. vegetable shortening but still use the same amount of powdered sugar or even more. It also will absorb more liquids too without breaking down.

that is: high amount of sugar/liquid to low amount of shortening...so it is High(sugar/liquid) ratio shortening.

it makes a buttercream that is much smoother, fluffier and less greasy than using reg. veg. shortening.

two brands are: Sweetex and Alpine

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for a longer discussion of this, with sources listed see this other thread on CC:

http://www.cakecentral.com/cake-decorating-ftopicp-2846-.html

HTH

I was able to have our local grocery store order a 50 lbs box of Sweetex for us through GFS (www.gfs.com) and the store only charged us $58! So far everybody that has tried the hi-ratio BC frosting said it was really good and some people have said it tasted like wedding frosting. Definately worth it if you want to improve the taste and texture of your BC.

How exactly does the BC taste better I am wondering? Less sweet? Less greasy? Lighter?

Definetly less greasy and lighter. The mouth feel is much smoother when using Hi-ratio shortening. . I've always used it in my recipe, so I'm not sure if it affects the sweetness.

Definately less greasy, as well as lighter. Sweetness wise it's hard to say. I think it tastes okay, but each person is different. You can always add a little salt if you think it's too sweet.

I really would like to try this...I just moved and found it for the first time today, right after I went and bought 3lbs of Crisco!
Does it hold up better in heat and humidity?

As far as I've heard, the shortening BCs are suppose to hold up better compared to shortening/butter BCs or 100% butter BCs.

Well, I know that all shortening BC's hold up much better in the heat/humidity but I was wondering if using hi-ratio helps even more?

I have 50 lbs from SYSCO and I love it. The cost here in CA is $29, if you contact SYSCO or BAKEMARK see if they have a cash and carry store. You can buy it their with any problems.

Here is some information - differant names, etc.

Hi Ratio Shortening

http://www.sysco.com/aboutus/contactus.asp
item number 4003869 shortening cake cube all vegetable
(50lbs for $29, local store in Hayward (510) 481-1515, called cake shortening)

http://www.foodservicedirect.com/index.cfm/S/13/CLID/146/N/4471/Hunt_Wesson_-_Wesson_Shortening.ht (50lbs super quick blend 50lbs $56.45)

Other brands: Alpine, Biscot 140, Blendex, COVO S.M., Cremelite,CRISCO HI-RATIO, Golden Glow, XXX crème, Monarch Covo Sm (Icings & Cakes), Monarch Covo Sm - Non Hydro
Monarch XXX Cream (for Icings), Monarch Artisan Cremin (for buttercream icing - just whip & use)
Monarch M300 (Icing Base), Canbra Hi Ratio (Cakes) AND SweeteX Hi Ratio Shortening

http://www.bakemark.com/ (32621 Central Ave., Union City 510-487-8188, plus recipes)

a tiny bit off topic, but what is the recipe for bc if you use high-ratio shortening?

I read on another thread that you use less high-ratio than crisco. One recipe I saw was 1 cup high ratio to 7 cups of powdered sugar.

I use alpine, less greasy feel and it is creamier, holds up better in the heat!!

Here is CakemanOH's hi-ratio BC recipe. When I've made it, I don't add the white icing base and I've used 10x sugar and it seemed to turn out fine.

1 Cup Hi Ratio Shortening
4 TBL White Icing Base
7 cups 6x Powder Sugar
1/2 cup water
1 tsp or to taste what ever flavor you want. You can use extracts or louann flavored oils but use less of the oil flavoring because it is strong. I use my own flavoring mixture that gives me a unique great tasting icing.
(try using 1 tsp vanilla, 1/4 tsp butter, 1/4 tsp almond)
2 drops vinegar- This keeps any icing from cracking or stress lines.

You can also add 1 stick of softened butter (I use white butter) to this recipe for buttercream or an 8 oz of cream cheese for a cream cheese icing that crusts. This icing will hold better than crisco in heat and takes less shortening to make because hi ratio does not break down like crisco. You use 1/3 less alpine per cup of crisco for your recipes. Taste wise this is not gritty nor shortening tasting at all. The shelf life is very long and does not need to be refridgerated. Just re-whip before use if it has sat for a few days and it is ready to go. It is important that you use 6 x Sugar. This is a commercial grade and really makes a difference in your icing texture and consistency.

Forgot to add if you want a little less sweet icing I add 1/4 to 1/2 teaspoon fine salt to the recipe.

Here is the recipe I use:

1 cup Hi-Ratio Shortening
1 Cup high quality unsalted butter (you can get white butter at health food stores)
2 tsp. flavoring of your choice
2 LB. bag powdered sugar whisked together with 1/4 - 1/2 tsp. popcorn salt
( I also whisk in 1 tsp of stabilizer)
4-6 TBS. liquid (coffee mate, evap. milk. water. whipping cream, milk, etc.)

Cream the hi-ratio/butter. add favoring, then alternate the PS and liquid until the consistencly you want.

I just bought 3 lb tub to see if I like this...will deff have to try it soon!

I just used it for the first time today and I LOVE it!!!! It made a huge difference for me. My frosting came out so smooth, I'll never go back to regular! I would definately recommend it!

So is it 1 cup per 2 lbs sugar for the high ratio shortening? So could I do this?

1 cup high ratio
2 lbs ps
1 teaspoon vanilla
1 teaspoon almond extract
6 Tbs water
2 teaspoons meringue powder
and a 1/4 teaspoon vinegar

??? Would this work or no?

Please someone help me cause DH will kill me if I don't use the high ratio I bought 2 weeks ago (and never touched)

I'm looking for a great recipe to try!

Where I come from we have a 100% palm oil shortening which mainly used for pies and pastries. I was wondering if this was okay since we don't have any sweetex, crisco or alpine

how much does this stuff usualy cost plus apporox average shipping?

Restaraunt Depot has Sweetex for $57.52 for 50lb block

I just bought a 50# cube of sweetex from Gordon Food Service and was charged $70.00.

I am loving the sound of this hi-ratio shortening! I will have to call around and see if I can get ahold of some!

we have a sysco in town but they won't let me buy anything there without setting up some sort of account? bleh not sure what all that entails. worth it?