Using Sweetex Instead Of Regular Shortening
Decorating By babyj Updated 8 Nov 2006 , 6:25pm by Ray75
I was wondering if anyone used Sweetex instead of regular shortening when making the "wilton's" version of buttercream? I usually do the half unsalted butter and half crisco and the rest of the ingredients. I love the results, but wanted to know if the sweetex shortening exactually will make a better product? - Thanks!
i agree, but i think that i can only get a 50lb block here. something to think about
Sweetex is a high ratio shortening. You can buy it as well as another brand called alpine online in 5lbs. Sugarcraft carries alpine and some other sites carry both. The advantage of using high ratio is that your food colors don't get the grainy look to them when you add them in large quantities to your buttercream.
Yes, I have used sweetex with the wilton bc recipe and it is great! The hi-ratio shortening does make all the differences that czyadgrl pointed out as well as it cleans up so much nicer too--it melts better in hot water so cleaning up of all your tools and bags is great and definitely makes it taste better.
What is Sweetex, and where can I find it?
Sweetex is a brand of hi-ratio shortening. Check this topic out for a good discussion about hi-ratio shortening and possible places to get it: http://www.cakecentral.com/cake-decorating-ftopict-34464.html
Edited to add the I use Alpine and get it from The Baker's Kitchen
thanks! I will be getting some Sweetex from Restaurant Depot then. I've used sweetex in culinary school - during the baking session and of course now...4 years later...I'm having a brain fart! 
You might want to try recipes that call specifically for hi-ratio shortening, at first:
http://www.cakecentral.com/cake-decorating-ftopict-35001-.html
http://www.cakecentral.com/cake-decorating-ftopict-28256.html
http://www.cakecentral.com/cake-decorating-ftopict-25631.html
You can substitute hi-ratio in other recipes but the proportions are not 1:1, more like 2/3:1 or even less.
Good Luck!
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