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Amanda114
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PostPosted: Wed Apr 11, 2007 5:46 pm  Reply with quoteBack to top

--------------------------------------------------------------------------------I've been reading alot about hi-ratio shortening. Can you guys give me the names of some of them? What's your favorite brand?? I am having trouble with Crisco since they took out some of the trans fats and changed the formula... I even called them!!

Amanda
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crisseyann
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PostPosted: Wed Apr 11, 2007 5:52 pm  Reply with quoteBack to top

Sweetex brand is the only kind I have seen or used. I get it at my local cake decorating store.
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nsouza
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PostPosted: Wed Apr 11, 2007 5:53 pm  Reply with quoteBack to top

Whats hi-ratio shortening?
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youngestdecorator
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PostPosted: Wed Apr 11, 2007 5:53 pm  Reply with quoteBack to top

I've only used crisco, it's stayed pretty loyal to me.
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missyek
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PostPosted: Wed Apr 11, 2007 6:00 pm  Reply with quoteBack to top

I have used Alpine, Sweetex and an "off" brand. Love the hi-ratio shortening and currently use Alpine. Here is a link on some info, and hopefully JanH will come around with some more.... http://forum.cakecentral.com/c.....34464.html
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Jenn2179
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PostPosted: Wed Apr 11, 2007 6:00 pm  Reply with quoteBack to top

I use Alpine Hi-Ratio and love it much better than crisco.
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liha21
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PostPosted: Wed Apr 11, 2007 6:00 pm  Reply with quoteBack to top

Crisco has worked pretty good for me also. And another one i've liked is the Kroger brand ( the store brand). Try some of those, as they may have left all that bad fat in them still, i don't know. But sweet tex should be pretty easy for you to get also.
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Amanda114
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PostPosted: Wed Apr 11, 2007 8:36 pm  Reply with quoteBack to top

Well... This all came about because I went to my local cake supply store and was complaining about the weather and my colors not blending well and my icing being "sticky". The owner informed me that recently Crisco changed it's formula to have less trans fats and it's messing with everybody's icing! She then sold me on a ziplock baggie of self labeled stuff called "blend well" or something. I got 3 cups for 2.50. I got home and realized that she had bought some hi ratio in bulk and put it in zipper baggies to sell as a fix for the Crisco blues!
So my other question is this. I use a buttercream recipe from here that actually calls for butter and Crisco. If I use the Hi ratio, do I use the butter too as I would with Crisco or do I even need it? Is it going to screw up my icing if I use the butter with the HR?


Danke...

Amanda

PS... I have also come to the conclusion that I SUCK at colorflow...
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kakesbykitty
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PostPosted: Wed Apr 11, 2007 11:03 pm  Reply with quoteBack to top

can we back up..... can you buy hi ratio in bulk?
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JanH
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PostPosted: Thu Apr 12, 2007 2:24 am  Reply with quoteBack to top

missyek wrote:
I have used Alpine, Sweetex and an "off" brand. Love the hi-ratio shortening and currently use Alpine. Here is a link on some info, and hopefully JanH will come around with some more.... http://forum.cakecentral.com/c.....34464.html


Why thanks for the introduction, missyek. Very Happy

I also love my (Sweetex) hi-ratio shortening.

However, I've found that it can't be substituted cup for cup into a Crisco based recipe; hi-ratio is more concentrated (has less water and more emulsifiers) than Crisco so you just need less.

But there are recipes that use Crisco and hi-ratio interchangeably..... (My family almost gagged when I did this; the icing was just too rich. Like trying to chug a glass of heavy cream when you're expecting whole or 2% milk.)

Cakemanoh's rule of thumb tip is 1 cup of hi-ratio to 2 lbs. of powdered sugar.

I've made the Brite White recipe as written and with the addition of butter (just add the butter and 1/4 cup p. sugar).

http://www.cakecentral.com/cak.....Icing.html

For a more detailed explanation of hi-ratio shortening:

http://forum.cakecentral.com/c.....2601-.html

What is Brite White/Angel White Icing Base:
(www.[blocked].com/catalog/misc/icings.htm)

http://tinyurl.com/22a27h

Threads on Hi-Ratio Shortening:
(Includes where to buy.)

http://forum.cakecentral.com/c.....9441-.html

http://www.cakecentral.com/cak.....44410.html

http://www.cakecentral.com/cak.....41674.html

http://www.cakecentral.com/cak.....28256.html

http://www.cakecentral.com/cak.....25631.html

Hi-Ratio Frosting Recipes:

http://forum.cakecentral.com/c.....2521-.html

Nice site for good frosting recipes:
(Some use hi-ratio.)

http://www.sweetcelebrations.us/recipes

Creme Bouquet product description:

http://www.kitchenkrafts.com/p.....1176372438

Threads on Creme Bouquet:

http://forum.cakecentral.com/c.....5261-.html

http://forum.cakecentral.com/c.....9531-.html

http://forum.cakecentral.com/c.....7950-.html

http://forum.cakecentral.com/c.....1898-.html

http://forum.cakecentral.com/c.....7885-.html

http://forum.cakecentral.com/c.....9444-.html

http://forum.cakecentral.com/c.....8470-.html

National Flavors/National Products:
(Sells extracts wholesale to the public.)

http://forum.cakecentral.com/c.....2341-.html

HTH
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Amanda114
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PostPosted: Thu Apr 12, 2007 5:01 am  Reply with quoteBack to top

Holy Shmoly... thanks for all the info!!
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ladefly
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PostPosted: Fri Apr 13, 2007 12:02 pm  Reply with quoteBack to top

save
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formerbuckeye
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PostPosted: Mon Apr 16, 2007 9:37 am  Reply with quoteBack to top

A question.........does icing made with hi-ratio shortening crust?? Confused
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leily
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PostPosted: Mon Apr 16, 2007 10:18 am  Reply with quoteBack to top

Thanks for the information Jan. I have tried the Hi-Ratio before but did it in equal amounts to the crisco and I hated it. I use 1C crisco and 1C butter to 2lbs PS. So do you recommend cutting the Hi-ratio to 1/2 cup since I am adding the Butter too?

Thanks!

And to answer the original question. I have only tried CK brand as that is what I found locally.
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JanH
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PostPosted: Tue Apr 24, 2007 11:50 pm  Reply with quoteBack to top

The Brite White recipe has a butter variation which you might like to try:

http://www.cakecentral.com/cak.....Icing.html

HTH
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