Can Hi-ratio shortening be used for baking? I have a pound cake recipe that calls for 1 cup butter and 1/2 cup shortening. Do I need to use Crisco instead?

Thanks in advance!


Diane

I'm a little confused about your question. Isn't Crisco shortening?

I read on a chef's forum that gave very detailed information about hi ration shortening. Something about moisture and sugar content ratios are different when you use hi ratio and didn't recommend replacing it in recipes, however, I have no personal experience. You might want to lGoogle hi ratio shortening and see if you can find the forum.

Thanks RuralNV I will look into that. I had two pound cakes to make for a fundraiser today so I went ahead with the Crisco.

bakeyclacker: Crisco is shortening but hi-ratio shortening (I use for buttercream) is different. Creamier and lighter than Crisco.

Diane

I read somewhere last year that Sweetex can be used for baking whereas Alpine cannot. Can't find that source now, though, but I did try Southern-style biscuits with Sweetex and could tell no difference from Crisco. Let us know if you decide to experiment.

Okay - just read on Baking911 in the pantry - fats section that high-ratio shortening gives a finer and smoother texture to cakes and helps keep them moist. Hmmmmmmmmm....

I was just wondering this morning how Sweetex would do in pie crust. Has anyone tried this?

Thanks, MessyBaker - knew I had seen it somewhere. Old age isn't for sissys