Originally Posted by missmersh
How long does the Sweetex stay fresh? Unless I have lots of orders, I won't even buy the big thing of Crisco, because I am afraid that it will turn rancid. If I bought the 50 lb box of Sweetex, would this last a while? It just seems more economical to go ahead and buy the bulk version. I don't use shortening other than when I make icing.
I usually buy it as I need it in 2 lb blocks from my local cake store. I considered buying the 50 lbs, but--like you--thought it would take me WAY too long to use it all up. The owner of the store also told me that it is kind of a PITA to cut it all up and then you need something to store it in that will either be large enough to hold it or smaller containers.
I'm just going to keep buying it in smaller quantities. I pay $4 for 2 lbs and if I buy in bulk (I think about 10 lbs or so) she said she would give me a 25% discount.
Also--I have to respectfully disagree with Squirrelly regarding whether or not it makes a difference in your icing. (I think this is the first time EVER!!). My bc icing (Dawn's recipe) uses 1.5 c butter and 1 c. shortening. I found a HUGE difference when I make the switch from Crisco to Sweetex. The entire texture of the icing was lighter and smoother. There was no "tacky" feeling in your mouth after you ate it (I HATE that coating on your teeth! YUCK!!). It seemed much, much less greasy. Perhaps it's the Sweetex brand that makes the difference? I don't know but I'm keeping with it.
I think that finding out about Sweetex, the "smash" technique for leveling cakes and the flower-nail-as-a-heater-core trick are the 3 best things I have learned from CC.