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High Ratio Vs. Regular Shortening

post #1 of 26
Thread Starter 
icon_surprised.gif My question is what is the Difference, Between High Ratio & Shortening.If a Recipe calls for a High Ratio. Can I use Wal-mart Brand Shortening. Instead. Please, Help thumbs_up.gif I was told that, The High Ration Hold up more Liquid & Sugar. It goes on more smoother. So, If I need to make Buttercream. Which, One would you advise for me to use, Thanks for Looking & for your responds, You all have a Good One thumbs_up.gif
God doesn't give us anything we can't handle...
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God doesn't give us anything we can't handle...
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post #2 of 26
The high ratio shortening gives the icing more stability and body. I won't use anything except high ratio.
post #3 of 26
Thread Starter 
Can I get an idea of a High Ratio, That I can Purchase in the Supermarket. Thanks thumbs_up.gif
God doesn't give us anything we can't handle...
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God doesn't give us anything we can't handle...
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post #4 of 26
Is crisco high ratio?
When life gives you misshapen cakes, make cake balls!
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When life gives you misshapen cakes, make cake balls!
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post #5 of 26
I don't think there is such a thing. Crisco seems to be the most stable shortening on the store shelves and it is not high ratio.

It is sold in bulk of 50 # from supply places unless you can find a cake supply store that will package it into smaller quantities. Maybe someone else can help you with this. I buy it about 500 - 600 pounds at a time!
post #6 of 26
I just bought my first order of hi ratio shortening and I can actually tell a difference in the creaminess of my icings. I don't know if I can go back to regular shortening now, even though it costs twice as much to buy hi ratio. I'm really liking the new taste.

In another thread I think they said that hi ratio includes an emulsifier that helps it combine better with the liquids (since oil and water don't mix) so it won't tend to seperate or be grainy.
post #7 of 26
and BTW I hate Crisco...ick...I use store brand shortening if not hi ratio.
post #8 of 26
Quote:
Originally Posted by Kitagrl

and BTW I hate Crisco...ick...I use store brand shortening if not hi ratio.


Why? I haven't tried a store brand, so I have no comparison. What do you like better about the store brand? I have been using the convenient sticks that crisco comes in and like that because it saves on mess, but if other brands offer a better outcome I will have to give them a try.
When life gives you misshapen cakes, make cake balls!
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When life gives you misshapen cakes, make cake balls!
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post #9 of 26
you can get 3 lb tubs from CK or possibly your local cake supply store. It is very expensive but well worth the price. Crisco's new non-trans fat formula sucks for BC icing. It makes it too soft now.

Not sure if Global Sugar Art sells it but they might.
post #10 of 26
I had trouble in the past with Crisco giving my icing a chemical taste...and that was even before all the trans fat stuff.

The store brands are slightly softer but they never make my icing taste yucky and they usually have trans fat in them.

The hi ratio has given my icing a step up...I ordered a set of 6 CK tubs online....yeah expensive but hey just make sure you are still profiting from your cakes and it does improve the icing.
post #11 of 26
just spotted this thread and i had the same question, i've been using crisco also and am still not quite satisfied in my results...i can't find high ratio shortening anywhere in las vegas.

Kitagrl, which store brand would you suggest if not using crisco?
post #12 of 26
Quote:
Originally Posted by cakesdivine

you can get 3 lb tubs from CK or possibly your local cake supply store. It is very expensive but well worth the price. Crisco's new non-trans fat formula sucks for BC icing. It makes it too soft now.

Not sure if sells it but they might.



I hate the whole "non trans fat" thing. If I am eating cake, I expect trans fat...It tastes the best! I understand that we should try to eat smart and yada, yada...but every now and then ya gotta have some transfat!
When life gives you misshapen cakes, make cake balls!
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When life gives you misshapen cakes, make cake balls!
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post #13 of 26
While we are on this topic, I've been looking to try the hi ratio shortening (so I can try sugarshack's buttercream recipe) but my local cake supplies store only carries the CK brand not Sweetex. Does it make a difference what brand of hi ratio shortening you use?
post #14 of 26
preciosa225
CK is the only hi ratio shortening I can get around my area and it is great product. IMHO
post #15 of 26
I use pretty much any store brand except I really don't like the Walmart brand too much. Some stores carry a little more white/firm types than others...you have to see what your local stores carry and what you like best.

My bakery supply place seemed to be partial to the way Sweetex was but the CK brand seems fine, its definitely an improvement on regular shortening. Tons of trans fat in it too. haha.
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