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Hig Ratio Shortening

post #1 of 17
8/4/07 at 12:53pm
Thread Starter 
Has anyone used the high ratio shortening made by CK products. If so
how do you like it?Any comments about high ratio shortening compared to
regular shortening..... Thxs
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post #2 of 17
8/4/07 at 1:53pm
I have. It does change the flavor of the icing slightly though. You might have to revise your usual recipe as compared to using Crisco. I have found though that it seems to be greasier than regular vegetable shortening and it's really hard to use ribbon on the cakes anymore without it sopping up more than enough of the grease from the icing. If it wasn't for the Crisco acting up on the cakes I'd go back to Crisco but what of there choice do I have right. icon_rolleyes.gif
Part of the secret of success in life is to eat what you like and let the food fight it out inside.
Mark Twain (1835 - 1910)
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Part of the secret of success in life is to eat what you like and let the food fight it out inside.
Mark Twain (1835 - 1910)
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post #3 of 17
8/4/07 at 4:34pm
ive been using hymo. i need someones help as to how much to use. it seems no matter how much liquid i add it stays thick. with the crisco i used one cup liquid, with hi ratio im up to 3 cups. sounds crazy. am i suppose to be using less hi ratio then what was needed with crisco?
God, family, friends!
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God, family, friends!
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post #4 of 17
8/5/07 at 11:11am
I used 1 cup of Crisco and I now use 1/2 cup hi ratio. If you use the buttercream recipe I use "Reenie's Crusting Buttercream", just change the amount of Crisco to 1/2 cup hi ratio shortening and you'll be good to go. I use it for all my cakes and piping.
Part of the secret of success in life is to eat what you like and let the food fight it out inside.
Mark Twain (1835 - 1910)
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Part of the secret of success in life is to eat what you like and let the food fight it out inside.
Mark Twain (1835 - 1910)
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post #5 of 17
8/5/07 at 11:20am
definitely use less hi ratio than you would Crisco. This thread should be helpful:
http://forum.cakecentral.com/cake-decorating-ftopict-314983.html
HTH icon_smile.gif
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post #6 of 17
8/5/07 at 11:22am
I just started using hi-ratio this week. I did a wedding cake with it yesterday and it was amazing!! I used the recipe that, I believe, JanH posted on this site http://www.cakewalkchicago.com/recipes.html -- the Basic buttercream. I used 1 tsp cl. vanilla and 1 tsp butter flavoring. I did read somewhere that adding a couple of drops of vinegar would decrease cracking, so I may try adding that next time. I did double this recipe and it did well in the KA Artisan.
Chicken noodle soup, chicken noodle soup, chicken noodle soup with a soda on the side!!!
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Chicken noodle soup, chicken noodle soup, chicken noodle soup with a soda on the side!!!
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post #7 of 17
8/5/07 at 12:21pm
Found another hi-ratio shortening recipe on the Sweetex site:

http://www.sweetc.com/Recipes/sweetex.htm

HTH
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post #8 of 17
8/5/07 at 12:40pm
Thanks JanH for yet another great recipe! I want to try this one tonight. Do I remember correctly that meringue powder can be used as the egg white powder? I don't want to use an egg white.

I love the hi ration and hope I never have to go back to crisco!! Luckily DH can get it through work for abot 50 lb for $30.
Chicken noodle soup, chicken noodle soup, chicken noodle soup with a soda on the side!!!
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Chicken noodle soup, chicken noodle soup, chicken noodle soup with a soda on the side!!!
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post #9 of 17
8/5/07 at 12:56pm
southerncake, you can use the meringue powder in place of the egg white powder. icon_smile.gif
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post #10 of 17
8/5/07 at 1:31pm
I've been using the CK brand since I switched from crisco. I've found that if I use the same amount as crisco, it's a little greasier, sweeter, and fluffier (almost too fluffy). If I do half, it's too stiff and dry. icon_sad.gif With the old crisco, I never had a problem with my icing cracking. Since I switched, it cracks all the time!!! Whether I use half or full amount, it always cracks. I even add a little vinegar and it still cracks. I tried a recipe of 2 parts hi ratio to 1 part butter and I like the consistency and spreadability alot and it smoothed very well. thumbs_up.gif But sure enough when I went to move the cake.....cracks all over it!!! icon_cry.gif I guess I'll have to maybe try a different brand of hi ratio. I've just been buying the CK brand because that's what my local cake shop sells.
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post #11 of 17
8/5/07 at 2:47pm
mdutcher,
ive had the same problem.
i use part real butter also. i called the company last fri. but havent gotten a response yet. i want to get to the bottom of this. i figured they could tell me about it and whats best.

if i hear from them i will share.
God, family, friends!
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God, family, friends!
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post #12 of 17
8/5/07 at 5:33pm
Thanks, qtcakes. Definately let me know! thumbs_up.gif
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post #13 of 17
8/6/07 at 10:22pm
I recently ordered the CK brand and Sweetex and I'm waiting for them to arrive. Now I'm nervous about the CK brand! icon_sad.gif

I hope I haven't wasted my money on the CK hi ratio!
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post #14 of 17
8/6/07 at 10:25pm
Southerncake- which brand do you use?
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post #15 of 17
8/7/07 at 4:04pm
Thank you JanH!! I couldn't remember if that was correct or I made it up in my head!! icon_confused.gif

Zenu -- I have ordered small amounts of CK and Sweetex, but have not tried them yet. The 50-lb box that DH bought me is called Quali-Bake Premium Cake & Icing Shortening. It can be found from the big restaurant supply companies. I was really nervous about it since I had never heard of it, but I LOVE it!!
Chicken noodle soup, chicken noodle soup, chicken noodle soup with a soda on the side!!!
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Chicken noodle soup, chicken noodle soup, chicken noodle soup with a soda on the side!!!
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