Hi-Ratio Question - Alpine Vs. Sweetex And Buttercream Dream
Baking By projectqueen Updated 8 Jul 2006 , 4:29pm by butternut
I made the buttercream dream recipe from this website for the first time and used Alpine instead of crisco in the same amount.
I was very disappointed in the results. I whipped it up real fluffy (about 8 minutes) but it didn't have much of a taste to it. I followed the recipe exactly except the substitution of Alpine for Crisco. The author of the recipe said that she had substituted hi-ratio for crisco before, so that should not have been the problem.
I have never used Alpine before. I have used Sweetex but not in this recipe. Is Alpine not as good as Sweetex?
I know the recipe is popular so something went wrong. It was not very tasty at all.
I have not tired it with Alpine yet. I used the recipe with crisco and substituted creme bouquet for the vanilla, and it was very good. I purchased Alpine a week ago, and I am anxious to try it. I am giving this a bump, hoping someone can answer your question, I am anxious to find out too.
I have tried several bc recipes with Crisco and then with Sweetex.
I don't find that the two are interchangeable in the same proportions.
I'm on a quest for bc recipes that specify hi-ratio shortening....
Yes, I think you are absolutely correct. I believe that you would use a different amount of hi-ratio shortening than you would crisco. I too am looking for some specific recipes that call for hi-ratio. Anybody got any????????
CakemanOH posted a hi-ratio recipe awhile back. Here is what he had to say:
1 Cup Hi Ratio Shortening
4 TBL White Icing Base
7 cups 6x Powder Sugar
1/2 cup water
1 tsp or to taste what ever flavor you want. You can use extracts or louann flavored oils but use less of the oil flavoring because it is strong. I use my own flavoring mixture that gives me a unique great tasting icing.
2 drops vinegar- This keeps any icing from cracking or stress lines.
You can also add 1 stick of softened butter (I use white butter) to this recipe for buttercream or an 8 oz of cream cheese for a cream cheese icing that crusts. This icing will hold better than crisco in heat and takes less shortening to make because hi ratio does not break down like crisco. You use 1/3 less alpine per cup of crisco for your recipes. Taste wise this is not gritty nor shortening tasting at all. The shelf life is very long and does not need to be refridgerated. Just re-whip before use if it has sat for a few days and it is ready to go. It is important that you use 6 x Sugar. This is a commercial grade and really makes a difference in your icing texture and consistency.
Forgot to add if you want a little less sweet icing I add 1/4 to 1/2 teaspoon fine salt to the recipe.
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