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High ratio Shortening - Page 2

post #16 of 31
Quote:
Originally Posted by JohnnyCakes1966

I'm glad to see this thread, too. I find that with Crisco, if I color the buttercream (using gel colors), it isn't uniform....there are white spots. And it doesn't matter how much I mix the color in, the white spots don't go away. The same thing happens if I use a combo of Crisco and butter, but not if I use all butter...so I assume the problem is with the Crisco. And my buttercream is NEVER really smooth if I use Crisco. (It is almost smooth if I use all butter.)

So.....Apparently, hi-ratio is the best for really smooth buttercream, but Walmart shortening is almost as good? Or is there still a really noticeable difference (taste and texture) between hi-ratio and Walmart shortening? Both are better than Crisco, right?

Hi-ratio is so expensive at my baking supply store. Almost $14 for 3 pounds!



In the book Whimsical Bakehouse they have a recipe for their house buttercream. They state the reason why you want to use hi-ratio is so that you don't get those nasty white spots. They say to get a good color with Crisco or any other non-hi-ratio shortening is to use the food coloring for candy which is oil based and will mix better. Wilton sells candy food coloring. It's just the color pallet is limited, but it is a good alternative to using hi-ratio shortening. I plan on trying it sometime this week.
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post #17 of 31
I'll be using the walmart brand sat.. I'll keep everyone updated.
post #18 of 31
Quote:
Originally Posted by LindaF144



In the book Whimsical Bakehouse they have a recipe for their house buttercream. They state the reason why you want to use hi-ratio is so that you don't get those nasty white spots. They say to get a good color with Crisco or any other non-hi-ratio shortening is to use the food coloring for candy which is oil based and will mix better. Wilton sells candy food coloring. It's just the color pallet is limited, but it is a good alternative to using hi-ratio shortening. I plan on trying it sometime this week.



My understanding is you use hi-ratio because it leaves a better feel in your mouth (more smooth) due to the amount of fat content and it absorbing more liquid. Crisco can separate and leave a grainy texture and is greasy to taste.


This might be a silly question but, is it better to use hi-ratio in cakes? Or doesn't it matter in the baking process?
post #19 of 31
Quote:
Originally Posted by careylynn

Quote:
Originally Posted by LindaF144



In the book Whimsical Bakehouse they have a recipe for their house buttercream. They state the reason why you want to use hi-ratio is so that you don't get those nasty white spots. They say to get a good color with Crisco or any other non-hi-ratio shortening is to use the food coloring for candy which is oil based and will mix better. Wilton sells candy food coloring. It's just the color pallet is limited, but it is a good alternative to using hi-ratio shortening. I plan on trying it sometime this week.



My understanding is you use hi-ratio because it leaves a better feel in your mouth (more smooth) due to the amount of fat content and it absorbing more liquid. Crisco can separate and leave a grainy texture and is greasy to taste.


This might be a silly question but, is it better to use hi-ratio in cakes? Or doesn't it matter in the baking process?




Yep, my understanding also. I'm just relaying what I read from a book written by bakery owners.

I personally like a buttery taste to my cakes, so I do not use shortening. But from what I have read using hi-ratio shortening or oil allows you to add more sugar and liquid allowing for a sweeter moister cake. I have not tried this as I get a sweet moist cake already with butter, so I haven't bothered to try any other method.
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post #20 of 31
I use the WalMart brand shortning. But I don't think it crusts well. At least I'm not SURE if it crusts well... I'm self taught and learned most of my cake decorating knowledge from the internet, so... I've got nothing to compare my crusting to (if that makes sense).

Anyone else use the WalMart brand? How does it crust for you? I'm wondering if I should spend the big bucks for the hi-ratio and check it out?
post #21 of 31
I just used the Wal-Mart brand this past wknd and it made a big difference.
I will definitely keep using it. Unless , i'm making a vegan cake.

It does take a lil more time to crust . but it does crust ok.

I would buy the high ratio, but i'm not THAT experienced . I just make cakes for b-days and showers for friends. thumbs_up.gif
post #22 of 31
latin5, do you mind if I ask where you are located? I mean, is it dry or humid there? And how long did it take for your buttercream to crust with the WalMart brand shortening? I live near the ocean and my buttercream never seems to get CRUSTY, unless I put it in the fridge. Maybe I'm supposed to put it in the fridge to get it to crust, but I thought some people just leave their cakes out and they crust nicely.

Any comments or suggestions are appreciated! icon_smile.gif
post #23 of 31
I use Western Family brand, it still has trans fats in it. The Wal Mart shortening in my area doesn't have trans fat in it anymore so I had to find an alternative. Hopefully they do not change or I would be lost, it's not worth the $9.50 for 3lbs to get high ratio for me!
post #24 of 31
Iused High-ratio shortening for first time this past month and I love it!! What I do is use it for iced only cakes and then if I"m fondanting a cake, I will either use the walmart/crisco brand for icing to save some high ratio for the iced only cakes. That way, I'm not going through my high-ration so fast because the reg. shortening buttercream is good if you use more butter then shortening, for icing UNDERNEATH the fondant OR I will use the ganache.Hi -Ratio is not cheap unless someone knows a cheap online deal..I get mine at a local bakery shop but it's expensive still..so I be real careful utilizing it..Definetly a difference though!
post #25 of 31
Can anyone tell me some name brands of high ratio shortening? I used Crisco but beleive it isn't a HR shortening. Am in Canada so I am not sure of the brands here.

thanks!
post #26 of 31
CK products, Sweetex and Alpine are Hi-Ratio shortening.
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post #27 of 31
Do you know where this may be purchased?
post #28 of 31
Indydebi's buttercream calls for 1 and 1/3 cup shorting would that be the same using H/R
post #29 of 31
Quote:
Originally Posted by mommynana

Indydebi's buttercream calls for 1 and 1/3 cup shorting would that be the same using H/R



This would be my question as well. I was just wondering about this. I just learned about the HR today & I kept hearing about Indydebi's BC so I looked it up so I can start using it.

I was getting frustrated with my BC recipe you can't get it smoothe like fondant (with out some blemishes) & crusting is like a crazy game put in the frig smoothe back in the frig smooth more... thumbsdown.gif headache . Since I am doing more cakes now I want to step up my BC recipes & I'm thinking these are the tricks to do this.
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Even a fool, when he holdeth his peace, is counted wise: and he that shutteth his lips is esteemed a man of understanding. Proverbs 17:28
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post #30 of 31
Great information. I also had issues with gel colors not looking mixed. It was a costly mistake I don't want to repeat. Any favorites on shortening brands? High ratio, of course.
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