I was wondering if anyone has used hi-ratio shortening in their cookie recipes. I found a chocolate chip cookie recipe that calls for 1 cup Crisco. I was wondering if I could substitute the Crisco for the hi-ratio shortening and also if I need to reduce the amount of hi-ratio shortening.
what is hi-ratio shortening. I use only crisco in my cookies as they spread less than if you use butter. but I have never heard of hi ratio shorening
Hi-ratio shortening is a special shortening specifically made for icings, cakes, and sweet doughs. It doesn't have the greasy taste or texture like Crisco does. I've used it in my buttercream and I really like it.
I guess if worse comes to worse, I could always try it and see what happens. I just hate wasting ingredients if it doesn't turn out.
I have not tried yet in cookies and pastries, but I have been told that it should work extremely well, especially in pie crusts. The emulsifiers in the shortening will make pie crusts extra flaky. I love the stuff.
Let us know how it turns out.
I purchased high ratio shortening several months ago and to tell you the truth, I cannot tell the difference when I bake with it. I've used it for sugar cookies and also for buttercream (I use 1/2 butter & 1/2 shortening sometimes). It's alot more expensive than regular shortening. I bought it because one of my baking books (The Whimsical Bakehouse) suggests using it for one of their buttercream recipes. They said it holds color better and more evenly.
I've used the hi-ratio shortening in my buttercream and I really like it. I've had several people tell me that it tastes much better compared to before when I was using Crisco. It lacked the greasy taste and I hoped the hi-ratio shortening would work great on cookies.
It depends as each person has their own preference. It seems like the 2 big brands of hi-ratio shortening is Alpine and Sweetex. I have the Sweetex and I like it, though I have never tried Alpine so I can't really compare the two.
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