Alpine Shortening: What Is The Advantage?
Decorating By eza91804 Updated 28 Apr 2007 , 7:14pm by takersgirl
Is Alpine Shortening a high ratio shortening? If it is, is it better than other high ratio shortenings? Thanx
How does it compare to Sweetex shortening?
I did not notice a difference at all with the Sweetex vs. Alpine except in the price. I just get Alpine because it is cheaper.
I get Alpine from The Baker's Kitchen
Thanks Missy!!!
What is the best way to measure out the Alpine from the tub? I'm so used to the Crisco sticks
I have one of those plunger measuring cups--Pampered Chef has one--I have a cheaper one... 
I just spoon it in and then press it all out.
One more question about Sweetex if anyone is still there.....
Here's the recipe given by the instructor:
2 lbs 10X sugar
1 cup Sweetex
1/2 cup water
1/2 tsp clear vanilla
1/2 tsp clear butter
Is this a crusting recipe? It doesn't have as much shortening as I'm used to using (2 sticks of Crisco - 2 cups). No meringue powder for stabilizing.
One more question about Sweetex if anyone is still there.....
Here's the recipe given by the instructor:
2 lbs 10X sugar
1 cup Sweetex
1/2 cup water
1/2 tsp clear vanilla
1/2 tsp clear butter
Is this a crusting recipe? It doesn't have as much shortening as I'm used to using (2 sticks of Crisco - 2 cups). No for stabilizing.
It should crust. The MP will help with that and stability, but many people don't use it and their icing crusts just fine. I use it in my recipe because it is pretty humid where I am.
As for just the one cup of shorntening... A lot of recipes call for half of what you normally use of Crisco. I use the Wilton class buttercream icing recipe, but I still put in 1 cup of shortening for each pound of sugar. I get a really nice creamy icing and it does not taste like shortening at all.
I think I must definitely be in the minority. I ordered a hi ratio shortening because I heard such good things about it, and I really didn't think it made a difference in my icing. Maybe if I'm making an all-shortening icing, then the difference will be more apparent. For now, though, I'm going to stick with regular shortening because it's so much less expensive!
Has anybody else had this same experience, or am I just weird? (I know I'm weird, but am I JUST weird? haha)
Has anyone tried the Walmart brand of Shortening? since Crisco changed their recipe, I thought I would give the store brand a try. I don't seem to see any other brands her in Jacksonville, FL.
I'd like to give it a try, but I didn't see where anyone answered where to find it. Anyone??!! ;
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I tried the Walmart (GV) brand of vegetable shortening yesterday to make some icing. I got the smoothest buttercream I've ever had--no air bubbles. I think I must have been using the "No Trans Fat" brand for some time and haven't noticed it because I've always had the air bubbles. It tasted fine, too.
thanks. I bought some of the walmart brand last night, and my crisco is almost gone. So i'll give it a try.
Another hi-ratio thread with info on where to purchase:
http://forum.cakecentral.com/cake-decorating-ftopict-241381-.html
Sweetex also be ordered from GFS (Gordon Food Service).
ii usually use the wal mart brand shortening, since they changed crisco, and have never had a problem with it until the last 2 weeks. the shortening is really soft and icing stacked cakes is quite a challenge. good luck
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