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The Wonders of Hi-Ratio Shortening - Page 2

post #16 of 46
I've never had a coloring problem and I use Wilton Paste colors - and Alpine Hi-Ratio.

I love Alpine - it holds up so nicely - smooths great - and whips beautifully.
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post #17 of 46
Funnycakes - I also have started using the high ratio shortening. I'm having a difficult time finding buttercream recipes using the high ratio though. Would you be so kind as to share any recipes that you may have using this shortening?????? Thanks so very much!!!!!!
Margie
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Margie
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post #18 of 46
Actually, I just use it in place of regular shortening - but it is a little stiffer - so I substitute 3/4 cup of Alpine Hi-Ration anywhere it calls for 1 whole cup of regular shortening.

It makes regular recipes that call for 'shortening' much better.

Because you can use a little less - it goes further than Crisco.

I just use the regular recipes here on the board and substitute Alpine in.

I hope that helps.

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Excuse my cake faux pas. I'm making this up as I go.
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post #19 of 46
Great! Thanks so much Funnycakes.
Margie
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Margie
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post #20 of 46
Does the hi-ratio shortnening crust like the regular shortening recipes for buttercream do? I'm curious as I use the Viva papertowel method to smooth my cakes... I'd love to know as I'll definitely try some of it if it does!
Cheryl a/k/a ntertayneme (n-ter-tayne-me)
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Cheryl a/k/a ntertayneme (n-ter-tayne-me)
www.legateaux.com
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post #21 of 46
I have been using a recipe that I use both butter and hi-ratio shortening and it does crust very slightly. Not near as well as the all crisco recipes but I can still use a Viva paper towel and smooth perfectly. I like it so much better.
Margie
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Margie
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post #22 of 46
One of my recipes uses hi ratio shortening and it crusts great. My last 5 or 6 cakes use this. When it gets hot out I don't usually use my butter recipe because it easily melts - unless I know the cake will be inside.

I had some problem with colors a while back (using americolor coloring) but didn't know what the problem was. Maybe it was the hi ratio - I guess i'll eventually find out.

Debbie
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Hope your day is a piece of cake!
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post #23 of 46
Butternut, I see you are in Hampton. I live in Portsmouth, do you get your hi-ratio shortening locally? If so, where?
post #24 of 46
Wow...now I know. I was just blindly following a recipe that called for hi ratio shortening with out knowing what the difference was. Thanks for the info all. BTW I use Toba Garrets crusting buttercream recipe. It wonderful, not too sweet and fills my 6 qt. mixer.
post #25 of 46
bridgett413 - Well hello there neighbor. I get the hi-ratio shortening from Wine and Cake Hobbies in Norfolk. It's in a little shop on Tidwater Drive. They've got a website which is wineandcake.com and you can get directions on how to get there. They've got just about everything that you can think of and more. I could spend the entire day in there just browsing. They are a lot of help too, which I ususally need a lot of icon_smile.gif
Margie
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Margie
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post #26 of 46
Shoot, I was just in there yesterday and I totally forgot to ask about it. Oh well, that just gives me a good excuse to go back! icon_biggrin.gif They are having their anniversary sale on August 3-5. Another good reason to go back!
post #27 of 46
Thread Starter 
Quote:
Originally Posted by ntertayneme

Does the hi-ratio shortnening crust like the regular shortening recipes for buttercream do? I'm curious as I use the Viva papertowel method to smooth my cakes... I'd love to know as I'll definitely try some of it if it does!



Hi-ratio shortening only differs from regular shortening by the added emulsifiers, agents that make it fluffier if you whip it, nothing else. You substitute it in the same amounts as any recipe calling for shortening. You can even deep fry with it (costly, lol.)

Crusting depends on the amount of sugar in your recipe and how much butter and shortening combined (fat) is in it. The more fat, the less crusting you are going to get. It has nothing to do with the "type" of shortening, as mentioned above. Find a recipe that says crusting in it and replace shortening with hi-ratio 1 for 1 and you will have no problems. There is a recipe for the VIVA paper towel method on CC that is crusting.

Hi-ratio shortening also has other benefits besides tasting better (less greasy on the tongue). It remains stable at a wider range of temperatures and enables it to hold more air when beaten. It can also incorporate more sugar and liquid than regular shortening without breaking, and it accepts coloring agents better.

I hope that clears up some of the misinformation.
post #28 of 46
Orginally from California and was taught using hi ratio shortening and was able to find it in abundance. Moved to Mississippi about 4 years ago and they have never heard of hi ratio shortening. For the first couple of years I was able to mail order it but now I can't seem to find it anywhere. I don't care for Crisco but have had to make due. Can anyone help me find where I can purchase hi ratio shortening??
One Lord, One Faith, One Baptism. Ephesians 4:5
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One Lord, One Faith, One Baptism. Ephesians 4:5
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post #29 of 46
We went to GFS yestday and asked them about the hi-ratio shortening and they said they could order it for us. The can order the Sweetex 50lb for $61.99. They said that we just have to call them in advance and whenever their next truck comes in, we would just have to go to the store and pick it up.
post #30 of 46
Okay, call me slow...but what and where is GFS? As you can tell I'm definitely a Newbie not to mention in a desolate place here in Mississippi.
One Lord, One Faith, One Baptism. Ephesians 4:5
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One Lord, One Faith, One Baptism. Ephesians 4:5
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