I have a few questions about Hi-Ratio Shortening. What is the difference between that and regular shortening? Where is a good place to buy it? I am sure that it will need to be purchased online, as shopping is limited for me and the closest opportunity is about 6 hrs away. Thanks for any advice!! 
I bake mainly for friends/family so I don't have huge experience. Just purchased some of the hi ratio shortening at a cake supply store. Buttercream has a creamier consistency. The results are just beautiful. Very happy with it, but costly compared.
I used to love using Hi ratio but you can't get it here in CA anymore. Our cake supply stores carry trans fat free icing shortening and so far it works great. Whips nice and fluffy, stable and trans fat free. http://www.thebakerskitchen.net/high-ratio-icing-shortening.aspx
Sweettreat101, I don't know where in California you're located, but I just found out that the cake supply store near me does sell hi-ratio with trans fat. I can't remember the details of how they're able to do it, but they did clear it through the necessary legal channels. I just bought some a week or so ago. They actually carry hi-ratio with and without trans fat -- you can make your choice. I like it better than Crisco for buttercream. Kinda pricey, but worth it in the long run.
I'm able to get HRS through my husband's restaurant distributors in a 50# box. Price equals about $1.18 per pound. Love using it, makes BC so much better and stable. Even use it for cookies and other things that call for shortening.
Sweettreat101, I don't know where in California you're located, but I just found out that the cake supply store near me does sell hi-ratio with trans fat.
Same here in OC...we found small blocks of Sweetex with trans-fat for sale at ABC Cake Decorating Supply in Orange.
FYI hi ratio shortening without trans fat is still hi ratio.
Thank you everyone for your help. I will check into some local resturant supply businesses around here!
There is a Walmart brand that is hi-ratio, works wonderfully for me.
what is the name of it? I will love to get it. thanks (walmart brand)
Great Value Shortening. That's all it has on it. When I switched from Crisco to this I could tell a big difference. I told a friend of mine who also bakes about it. She tried it and she loved it.
Great Value Shortening. That's all it has on it. When I switched from Crisco to this I could tell a big difference. I told a friend of mine who also bakes about it. She tried it and she loved it.
Does it just say Great Value Shortening?? Or is the Great Value Vegetable Shortening? Regular shortening has meat fats!! YUCK!!!
Walmart has Great value All Vegetable shortening and the other, just make sure you look at the labels because the containers look alike. It does work great ! We have a cash & carry store also in a near by town that does carry hi-ratio has to be purchased though in bulk.
The GV shortening may perform better than Crisco but I doubt it compares to real hi-ratio shortening like Sweetex.
Walmart Great Value is not Hi ratio. It does contain trans fat but it doesn't have the emulsifiers that a real Hi ratio shortening has. Jason my cake supply store up here in Sacramento said she can't order Hi ratio with trans fat anymore. She said once her supply runs out that's it. The transfat free icing shortening that she sells seem to work just as well though. She said that CA is banning trans fat so who knows just one more thing we can't buy here.
Trans fat has been banned in CA for a few years now, but you can still buy Sweetex Z, which is high ratio shortening with zero trans fat. It works similarly to Sweetex but is more temperature sensitive.
In my area (PA) I can now buy 3# of high-ratio at the cake shop for $2 less than 3# of Crisco! Go figure.
And no, Great Value Veg. Shortening at Wal-Mart is regular shortening, NOT high-ratio.
High ratio can emulsify with liquids and can take a LOT of liquid in your buttercream recipe before breaking down like regular shortening.
Regular shortening creams air.
High-ratio creams liquid and air.
High ratio shortening contains microemulsifying agents and is specifically formulated to absorb more sugar (for recipes with a high ratio of sugar to flour) and liquid ingredients than regular shortening. This helps keep the cake moist and results in a smoother texture.
If it doesn't say high ratio then it's not high ratio shortening.
All high ratio shortening (and all regular shortening too) contains trans fats in some form...Monoglycerides and diglycerides are often used as microemulsifiers and do not have to be reported as trans fats, even though they contain trans-fatty acids. Only the trans fat content of lipids like triglycerides need to be included on the label, trans fats in emulsifiers do not have to be reported.
Hello,
@baker_rose Can you tell me where in PA do you find your Hi-ratio shortening?
Thank you,
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