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High Ratio Shortening Vs. Crisco

post #1 of 19
Thread Starter 
So okay, I get the Crisco thing. I also learned, by experience, that Crisco is better that the store brand, no matter how much you THINK you are going to save (because in the end you'll just have to go and get Crisco anyway), but this High Ratio Shortening thing....... What brands are High Ratio Shortening? Can someone (I'm on the west coast, so the brands might be different) tell me?

Debbi
Spanish sugar, French Pastry, Swiss chocolate, and American Apple Pie. How much sweeter can life get????
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Spanish sugar, French Pastry, Swiss chocolate, and American Apple Pie. How much sweeter can life get????
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post #2 of 19
The two brands that I have heard of are Alpine and Sweetex. I bought a small amount of the Sweetex to try but just haven't had time to get in there and fool with it. I've seen it on sugarcraft and some other sites. I ran a google search to find the sites and compare prices. I ended up finding it at a supply place in Tampa the last time I was home to visit. I also need to do some research on tweaking the BC recipe. From what I understand the ratio of ingrediants has to be a bit different!! icon_smile.gif
Cake's a powerful food. Cake can actually bring people together. You know... "It's Bill's birthday" "Yeah, I hate that guy." "There's cake in the conference room." "Well, I should say hello."-Jim Gaffigan
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Cake's a powerful food. Cake can actually bring people together. You know... "It's Bill's birthday" "Yeah, I hate that guy." "There's cake in the conference room." "Well, I should say hello."-Jim Gaffigan
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post #3 of 19
Thread Starter 
Think I'll just stick with good old Crisco! Thanks!

Debbi
Spanish sugar, French Pastry, Swiss chocolate, and American Apple Pie. How much sweeter can life get????
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Spanish sugar, French Pastry, Swiss chocolate, and American Apple Pie. How much sweeter can life get????
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post #4 of 19
I was a "Crisco Only" girl until I tried Sweetex. Let me tell you---unless I'm in an ABSOLUTE pinch, I will never go back to Crisco!!

The high-ratio shortening has the ability to absorb sugar and water better than Crisco. The results are a very creamy, nicly textured, "lighter"-feeling buttercream. It doesn't leave that residue feel in your mouth that you can sometimes get with Crisco.

Seriously, I will never go back. I find it here at the local cake store and because the owner knows me, she cuts me a deal. Although it's a bit more expensive than Crisco, it keeps my customers coming back and is awesome to work with.

Lisa
post #5 of 19
Lisa-do you find you need to tweak the amounts of the ingrediants? I have read that. Would you mind sharing your recipe? Thank you for any tips or advice!! Everything I have read says exactly what you are saying. I guess I have to get off my butt and experiment this weekend. I just have such a small amount right now I hate to ruin it if I don't have the recipe right!!

dori icon_smile.gif
Cake's a powerful food. Cake can actually bring people together. You know... "It's Bill's birthday" "Yeah, I hate that guy." "There's cake in the conference room." "Well, I should say hello."-Jim Gaffigan
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Cake's a powerful food. Cake can actually bring people together. You know... "It's Bill's birthday" "Yeah, I hate that guy." "There's cake in the conference room." "Well, I should say hello."-Jim Gaffigan
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post #6 of 19
Well, if you can't get a high-ratio shortening then Crisco is about the closest domestic thing to it.
Some high ratio shortenings are considered better than others, people seem to like Sweetex but I cannot get it here. I have taken to using a high-ratio shortening and in all honesty, I would say that if you make your icing with mainly or all shortening, it makes a big difference. If you use butter also and a 50/50 ratio of shortening to butter or you use more butter, than I really don't find much difference at all. It does make a difference in the Whimsical Bakehouse recipe that is really high on the ratio of fat to sugar. But other than that, if you are using half and half, not much difference in my opinion.
I really did not find that I had to change any of the recipes I use to accomodate it, it likely depends on the recipes.
Hugs Squirrelly Cakes
post #7 of 19
I use to use Crisco, I had the greasy feeling. I look into hi ratio shortening and I love it. The recipes I use you do not have to change your ingredinets. The hi ratio is made for baking. I attached a link to the Sysco company they have a lot of cash and carry stores. 50lbs of shortening will cost you about $29.00. NO greasy feeling left on your dishes and my family notice the differance in the frosting.

Sysco calls it "cake shortening". I know of a few people who changed to and they love it and you save money.

just find your state

http://www.sysco.com/map/map.asp
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Jennifer Dontz Sugarpaste flower class - Hollister, CA 10/12 & 10/13/13 contact me or sugardelites.com
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post #8 of 19
Leana,

How did you find the cash & carry store? I looked on their website and didn't see anything that seemed to be that.

Also, I've talked to Sysco in Austin before & they've told me I have to have a business to buy from them (I was looking for cake flour.)

Ali
Ali
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Ali
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post #9 of 19
Find your state, locate the close number to you and then you will need to call. I called the company close to me and their cash and carry store was located 20 minutes from them, they will give you the number to call.
Jennifer Dontz Sugarpaste flower class - Hollister, CA 10/12 & 10/13/13 contact me or sugardelites.com
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Jennifer Dontz Sugarpaste flower class - Hollister, CA 10/12 & 10/13/13 contact me or sugardelites.com
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post #10 of 19
Thanks for posting this topic. I was planning on researching this tonight.

I was at my local supply store and I saw they started carrying CK High Ratio Shortening. Has anyone ever used this brand? I am wondering if it is good or if I should order a better brand online? Thanks for any input.

Leily

I found it $5.49/3lb is this avg price? or a bad deal?
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Than Loved for who you're Not.
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It's better to be Hated for who you Are,
Than Loved for who you're Not.
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post #11 of 19
I don't know how their shortening is, but all of their other products that I have used are wonderful!
Hugs Squirrelly Cakes
post #12 of 19
Lisa,
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.

Thanks!!
Leslie
post #13 of 19
Quote:
Originally Posted by missmersh

Lisa,
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.

Thanks!!
Leslie



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.

Lisa
post #14 of 19
You don't have to own a restaurant to shop at Sysco's. They're opened to the general public.
I use sysco to stock up on my cake boards,boxes,the baker's joy( they sell the large cans for $4.19) instead of going elsewhere and buying the smaller cans for $2.00.
After Sam's club and Costco I use Sysco's to stock up on things i don't get at Sam's in bulk.
With those 3 places i comparison shop.
But i will definently be looking out for that cake shortening Thanks Leana that was a great tip.
My only vice is after i shop I need someplace to store all the dry ingredients my storage room is stacked wall to wall.
And I'm even looking into purchasing yet another refrigerator so I can have one for Finished cakes, one for the "wet" ingredients and another for the family .
You guys know what happenes when you don't leave a sticker on a cake.
Weirdest thing happened one day I caught a guest going into the fridge with a hatchet( a big huge bread knife) to slice off a hunk of cake had to use the cake police miranda rights on them)
" you have the right to put the knife down if you slice that cake then i will have to slice your wallet. If you want cake find a store
You have the right to order a cake that can work but if you touch this one you will be hurt with icing)
post #15 of 19
Haha Lisa, you may well be right, I cannot get the Sweetex here, but the high-ratio I am using made more of a difference when the ratio of the shortening to butter was higher as in the Whimsical Bakehouse icing, then it did in my regular buttercream which is half and half. Personally I find when there is more shortening than butter in a recipe, there is a weird texture that some folks just don't like. I also find the high fat ratio icings are not everyone's cup of tea, but they are more similar to a European buttercream.
I absolutely don't find that there is a difference in taste, texture yes, but not taste at all. In fact neither shortening has much taste to it, it is really a question of how the high ratio shortening absorbs liquid and such, making for smoother icing.
Haha and well, we won't even get into discussing the smash method of levelling or wloer nails or heating cores or... I have discovered that the smash method and upside down method of icing and a few other things are best not to debate about, haha!
Heehee, what starts out as a discussion ends up in arguments every time.
Hugs Squirrelly Cakes
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