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High Ratio Shortening Vs. Crisco - Page 2

post #16 of 19
Quote:
Originally Posted by SquirrellyCakes

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



I suppose since I never use a bc icing that is 100% shortening, I can't say what the difference is. I definately noticed a difference in my bc, though. Yes, I agree--not a taste issue at all--more of a texture/creaminess issue--maybe because it feels creamier & lighter to me, I attribute that to taste also? Who knows--all I know is it works for me and keeps 'em coming back for more! lol!

I'm DYING to try the upside-down method of icing--or even the method of BCT where you do the transfer in the colors and then do the upside-down method of icing the entire top (can't remember who posted that one--but it was last week or so.) Wondering if I can pull that one off, though.

Actually--the reason i haven't tried it is a "if it aint broke" theory. Just like the icer tip--I got one because everyone raved about it and I HATE it! I'm from the old school of the slap-n-spread method of icing a cake. It just works faster and better for me (if you can believe that one! lol!!) Must be because I learned the "old" way before there was ever such a thing as an icer tip. lol! (Am I dating myself here???)

I wasn't trying to argue with you at ALL!! I just think it's amusing that for the first time in my memory, I have disagreed with something that you have said. I can not tell how how many of your hints, knowledge, tips and techniques I have found helpful and use on a "cakely" basis! (Like the threadig the cakes onto the center dowel instead of pushing it down through them all!) Your knowledge and willingness to share it with me/us has been a true blessing to me and has increased my knowledge and improved my technique tremendously!! So for that I would love to say "thank you" and make sure you know how valuable you are to me!

Lisa
post #17 of 19
I've been wanting to try the upsides down method also but like you Lisa, I'm stuck on the slap and spread. I gave up awhile ago on the icer tip but recently tried it again and it wasn't too bad. I guess you have to get the hang of it.

I'm very curious now as to the debate concerning the upside down method. And what is the smash method? Im not trying to bring up old things, if there's an older thread about it just point me in the right direction. lol
post #18 of 19
Has anyone used Bakemark/Westco brand of hi-ratio? Did you like it?
post #19 of 19
Quote:
Originally Posted by llj68

Quote:
Originally Posted by SquirrellyCakes

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



I suppose since I never use a bc icing that is 100% shortening, I can't say what the difference is. I definately noticed a difference in my bc, though. Yes, I agree--not a taste issue at all--more of a texture/creaminess issue--maybe because it feels creamier & lighter to me, I attribute that to taste also? Who knows--all I know is it works for me and keeps 'em coming back for more! lol!

I'm DYING to try the upside-down method of icing--or even the method of BCT where you do the transfer in the colors and then do the upside-down method of icing the entire top (can't remember who posted that one--but it was last week or so.) Wondering if I can pull that one off, though.

Actually--the reason i haven't tried it is a "if it aint broke" theory. Just like the icer tip--I got one because everyone raved about it and I HATE it! I'm from the old school of the slap-n-spread method of icing a cake. It just works faster and better for me (if you can believe that one! lol!!) Must be because I learned the "old" way before there was ever such a thing as an icer tip. lol! (Am I dating myself here???)

I wasn't trying to argue with you at ALL!! I just think it's amusing that for the first time in my memory, I have disagreed with something that you have said. I can not tell how how many of your hints, knowledge, tips and techniques I have found helpful and use on a "cakely" basis! (Like the threadig the cakes onto the center dowel instead of pushing it down through them all!) Your knowledge and willingness to share it with me/us has been a true blessing to me and has increased my knowledge and improved my technique tremendously!! So for that I would love to say "thank you" and make sure you know how valuable you are to me!

Lisa


Haha, Lisa, I knew you weren't trying to argue, it was really a general comment! I find that sites can't go more than two weeks without a difference in techinique or opinion going from being a friendly discussion, to an outright argument. I also know that you don't get into that stuff.
If I could do it, I would only use butter for taste but I find it is very hard to decorate with, which is why the shortening is a must. I am not a fan of all shortening icings as far as taste, but they are easier for most people to decorate with.
First time I use the high ratio I had an issue with my icing sugar, even though I had sifted it. I suspect it was because the icing sugar may have been beet sugar and for whatever reasons, whatever they use to control the moisture in beet icing sugar, doesn't work as well as the corn starch they put in cane sugar, or else the processing itself is an issue, but the icing ended up gritty. After that, though, I was rather pleased.
Heehee, I bought the icer tip too, have yet to use it. I don't get crumbs in my icing, but then I use apricot glaze, haha, yet another thing that causes arguments, haha!
I have the same theory, if it ain't broke don't fix it.
Geesh, I am getting set in my ways, must be getting too old, haha!
Thanks for your kind words, I have a lot of respect for all of your contributions to this site too!
Hugs Squirrelly Cakes
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