I was reading around the web somewhere and found a recommendation that if you use hi-ratio shortening instead of Crisco that your icing will be less greasy in taste and mouth feel. Has anyone done this? What was your opinion? I bought some Sweetex to try. The conversation recommended Alpine as the best, but my shop did not have that. I'll let you know when I get some made and we have a taste test with the hubby--who hates Crisco icing.

I've used both...and don't really see much difference in the taste.

I do think the Hi Ratio produces much richer coloring, when adding gel colors, though.

I did ask another member how she got her colors so vibrant....I haven't gotten an answer yet..maybe she uses the Hi Ratio?? But then again I think she uses alot of (GASP) Fondant...

I just ordered some alpine through sugarcraft.com, if you live in or near ohio you can go to their store. I have heard the same about it not being as greasy. Can't wait to try it.

Oh yeah, the hi-ratio holds up better in high heat too.

For those of you who are interested, I made the Buttercream for decorators with real butter recipe from this site yesterday and used the Sweetex hi-ratio shortening as the shortening. It was very good. It was creamy, nice flavor, not greasy tasting or in the mouth. My DH was very pleased with it--and he hates Crisco icing. It is sort of expensive, but I think I will be using it for the wedding I am doing in early September--both for its flavor and for it ability to hold in the heat.