How many of you use it? I bought some Sweetex to use. Now I feel kind of guilty because it has trans fats. How many of you use it and like it. Do any of you have any hints for using it? Do I need to do anything different?
Thanks for your help.

I use it and it is great. I use less than what is called for in a regular recipe. For example, my BC recipe calls for 1 c regular shortening so I use 3/4 c of Sweetex instead. Something to do with the chemical make-up of it that it can accept more PS than regular shortening.

I don't feel too bad about the trans fats. If you have read any of the threads about the new "improved" trans fat free Crisco, there have been a lot of people having problems using it for their icings. I'm not eating that much icing that I'm too worried about it. I think it helps the consistency. I'm actually worried that the manufacturer will take the trans fats out of Sweetex too - then what will I do??

I just got mine last week and used it for the 1st time yesterday. I love it, its so creamy.

I'm not to worried about the transfat, it's cake. Plus if people use the butter from the bakery or cake shops it has transfat too. I worry more for us bakers that like to sample are scraps like me. Everyone tells me there will come a day when I don't like it. I'm waiting so I can start loosing some weight!

Kat

I use the hi-ratio shortening also. I will NEVER go back to crisco. The frosting is SO much better. You don't get that greasy taste in the buttercream when you use hi-ratio. And yes, it has trans fat but i agree with awolf24, most people don't eat that much of it.

Here's a thread that has hi-ratio frosting recipes:

http://cakecentral.com/cake-decorating-ftopict-464693-.html

HTH

okay...so, i have really come to hate the Crisco. Tell me about this Sweetex...I have a website where I can order it for about $1.89 per lb. Is this a good price? One of you mentioned you have to use less...I do the Wilton All Crisco Buttercream recipe...get great response from it, or did until the new Crisco. I am scared to try off-brand shortenings, but I hear people on here talk about the Hi-Ratio Sweetex.

Any tips, advise, etc on it? Do I understand it to say if the recipe calls for 1 cup, you should use 3/4 cup, why is this, and what happens if you use a full cup?

Is there a place you can buy it locally, or all online ordering? I live in VA.
Help...curiosity has the better of me.
Thanks
Carrie

the recipes that i have found from bakery commercial websites say 1cup of HRS to 1 lb of powdered sugar, so that is half what most of us are used to using. and it does make a very smooth icing.

Charman - you can do a search for hi ratio or high ratio in the forums and there are a lot of threads about it.

Not sure why you can use less but somehow the chemical structure of it makes it able to accept more powdered sugar than "regular" shortening. Some the threads explain it more completely.

I can purchase Sweetex at my local supply shop for $1.89/lb. and I think that is a decent price but then, I also don't have to pay for shipping. I think some people have purchased 50 lbs. from GFS - I think that is Alpine brand instead of Sweetex.

EVERYTHING you ever wanted to know about hi-ratio shortening:

http://cakecentral.com/cake-decorating-ftopict-219731-.html

GFS store locator:

http://cakecentral.com/cake-decorating-ftopict-262463-.html

Other hi-ratio shortenings:

http://cakecentral.com/cake-decorating-ftopict-327703-.html

http://cakecentral.com/cake-decorating-ftopict-400943-.html

http://cakecentral.com/cake-decorating-ftopict-483533-.html

http://cakecentral.com/cake-decorating-ftopict-468593-.html

http://cakecentral.com/cake-decorating-ftopict-311513-.html

HTH