Cake Central › Cake Forums › Cake Talk › Cake Decorating › Wow...ingredients matter!
New Posts  All Forums:Forum Nav:

Wow...ingredients matter! - Page 2

post #16 of 29
While we are on the topic (I'd bet this has been discussed before but I thought I'd sneak the question in here instead of searching for the answer in the forums icon_biggrin.gif ) Is there a big difference between SWEETEX and CK High Ratio shortening? I can only get the CK brand locally. If there is a difference then I will order the SWEETEX online instead of wasting money on the CK brand only to find out it's no good.

TIA
post #17 of 29
also interested to know. i just got my sweetex in the mail the other day so I havent even tried it yet. im excited to try it and see what its like versus the generic shortening ive been using
post #18 of 29
I've discovered in the past couple of days that either Domino powdered sugar has changed their "recipe" or I got a very bad few bags from Walmart. There is so much cornstarch in it the frosting leaves a strange, almost chalky taste. I tried the powdered sugar alone and it's horrible-barely a sugar taste and mostly cornstarch. NOT HAPPY!!! thumbsdown.gif I'm wondering if anyone else has discovered this problem.
Sometimes I wish my hubby were a cookie. Then when he ticked me off I could just bite off his head.
Reply
Sometimes I wish my hubby were a cookie. Then when he ticked me off I could just bite off his head.
Reply
post #19 of 29
Quote:
Originally Posted by mgdqueen

I've discovered in the past couple of days that either Domino powdered sugar has changed their "recipe" or I got a very bad few bags from Walmart. There is so much cornstarch in it the frosting leaves a strange, almost chalky taste. I tried the powdered sugar alone and it's horrible-barely a sugar taste and mostly cornstarch. NOT HAPPY!!! thumbsdown.gif I'm wondering if anyone else has discovered this problem.




I have noticed this, but thought it was me. I tried my local store brand and had a better taste outcome.
post #20 of 29
Quote:
Originally Posted by indydebi

This is a great illustration on the many conversations about "do you hand out your recipes?" My oatmeal cookie recipe is on the oatmeal box, but just because they have the recipe, doesn't mean their's will taste the same.



Absolutely. Thats one reason why I am not threatened by sharing recipes. I agree that the quality of ingredients DOES make the recipe.
Darlita
Die-Hard Scratch Baker

Time...and baking heals all wounds.
Your only competition should be yourself.
Reply
Darlita
Die-Hard Scratch Baker

Time...and baking heals all wounds.
Your only competition should be yourself.
Reply
post #21 of 29
I feel dumb saying this but I figured ingredients like these were mostly the same across the board. I guess now I will have to watch, taste and be more observant of what I use in my icing to get my perfect combo down.

Can different kinds of shortening cause more bubbles in my icing?
post #22 of 29
I've never tried sweetex shortning, but I keep hearing what a difference it makes. Does anyone know any local places in Indiana where you can get sweetex, rather than ordering on line. It almost sounded like someone bought theirs from Sam's club. We have GNC and Sam's club here where I live? I'm trying to really keep my cost down. Thanks
post #23 of 29
Quote:
Originally Posted by flowers40

I've never tried sweetex shortning, but I keep hearing what a difference it makes. Does anyone know any local places in Indiana where you can get sweetex, rather than ordering on line. It almost sounded like someone bought theirs from Sam's club. We have GNC and Sam's club here where I live? I'm trying to really keep my cost down. Thanks



I've heard the same thing..that Sweetex was awesome. Are there any places outside of Philadelphia, PA that sell it? I live near both a Costco and a BJ's.
Darlita
Die-Hard Scratch Baker

Time...and baking heals all wounds.
Your only competition should be yourself.
Reply
Darlita
Die-Hard Scratch Baker

Time...and baking heals all wounds.
Your only competition should be yourself.
Reply
post #24 of 29
I, personally, didnt like the CK brand AT ALL.
post #25 of 29
Kitagirl, I think the absence of the hi-ratio was what made the biggest taste/texture difference.

I can't use Crisco or any other regular shortening in my buttercream any longer. Once you get used to the hi-ratio there's no comparison. It's definitely worth the extra money.

I'm also a "homemade" vanilla maker......I'll have to try Ina's recipe, I wasn't aware that she had one. Can it be found on-line Theresa?
post #26 of 29
I know this is an old thread just wondering what type of butter have you found to be the best? I used to use store brand but had hubby run out and get some this am he got land o lakes and just creaming the butter and sugar together I noticed a difference.
post #27 of 29
I like l-o-l for cookies but for my frosting, I prefer Publix brand. I know it sounds crazy. I wait till its 2 for $4 & buy cases. I tried SAMS club brand to save money & hated it.

www.VeryDeliciousDesserts.com

https://www.facebook.com/pages/Delicious-Desserts/207874222593145

 

It's never "just cake!"

 

You may get a cake for $way to little but you won't get this cake!

Animal
(4 photos)
 
Reply

www.VeryDeliciousDesserts.com

https://www.facebook.com/pages/Delicious-Desserts/207874222593145

 

It's never "just cake!"

 

You may get a cake for $way to little but you won't get this cake!

Animal
(4 photos)
 
Reply
post #28 of 29

For my regular BC, I use the local store brand (Ralphs or Stater Bros.) butter (salted), C&H powdered sugar, whatever milk happens to be handy, and McCormick vanilla (the real stuff, not the imitation). For my maple-cinnamon BC, I use Vermont Grade B and whatever cinnamon is handy (currently store-brand in a can, but if I'm the one buying it, I get something better), and for my strawberry BC, I use Smucker's seedless strawberry jam and McCormick imitation strawberry extract (which seems to be mostly based on apple juice, with some real strawberry juice, and a few other things), because the real stuff is too damned hard to find, and too damned expensive when I can find it.

 

For cookies, I use a 50/50 mix of real butter (salted) and "You Can't Believe It's Not Butter" brand margarine (which, paradoxically, is a good deal more expensive than butter). For sauteing the onions and celery for dressing, I do the same, only with unsalted butter. And for Rice-a-Roni, I use butter and a bit of Canola oil.

James H. H. Lampert
Professional Dilettante

Web site: http://www.hbquik.com/jamesl

Flickr "baked goods" set http://flic.kr/s/aHsjvZvdTh

Reply

James H. H. Lampert
Professional Dilettante

Web site: http://www.hbquik.com/jamesl

Flickr "baked goods" set http://flic.kr/s/aHsjvZvdTh

Reply
post #29 of 29
Quote:
Originally Posted by DeliciousDesserts View Post

I like l-o-l for cookies but for my frosting, I prefer Publix brand. I know it sounds crazy. I wait till its 2 for $4 & buy cases. I tried SAMS club brand to save money & hated it.
I am not familiar with Publix brand butter (other side of the country) but the house brands and less expensive brands often have a milder flavor.   For my SMBC I use mostly unsalted Crystal brand ( grocery store brand) or Market Pantry from Target.  I always read the label and pick the one that has one ingredient - pasteurized cream.  Many butters have added flavor and added color. I tried fancy European styles in my SMBC, and it was way to buttery tasting.    I don't want extra butter flavor in my buttercream, or extra color either. I want the flavorings to be the star.  For cakes, it is less of an issue, but I use the same brands because they are a good price and it is easiest to have one kind for two purposes.   For sugar cookies  I use the most awesome butter called Kerrygold from Ireland.  Found it at my local gourmet type grocery store.  Pricey, but wow!  It makes the most delicious buttery tasting cookies, really a cut above, and worth it.  
I'd rather be baking!
Reply
I'd rather be baking!
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cake Decorating
Cake Central › Cake Forums › Cake Talk › Cake Decorating › Wow...ingredients matter!