I have asked the same question and never got a responeds I just here people talk about it all the time here's a bump maybe someone will answer
Molly2
patton78 Forum Fanatic
Joined: Dec 21, 2005
Posts: 1124
Location: Fayetteville, NC
Birthday: Mar 04 Gallery Supporter Member
Posted:
Sat Jul 29, 2006 5:28 am
I am really curious to know because I have heard people talk about it and I just found it yesterday at a cake store in town.
Doug Forum SuperStar!
Joined: Jun 28, 2005
Posts: 7881
Posted:
Sat Jul 29, 2006 5:36 am
it's a special shortening NOT available in a grocery store -- sold through professional resturant supply, etc. that has special emusifiers in it so that you can use less of it than you would reg. vegetable shortening but still use the same amount of powdered sugar or even more. It also will absorb more liquids too without breaking down.
that is: high amount of sugar/liquid to low amount of shortening...so it is High(sugar/liquid) ratio shortening.
it makes a buttercream that is much smoother, fluffier and less greasy than using reg. veg. shortening.
two brands are: Sweetex and Alpine
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for a longer discussion of this, with sources listed see this other thread on CC:
I was able to have our local grocery store order a 50 lbs box of Sweetex for us through GFS (www.gfs.com) and the store only charged us $58! So far everybody that has tried the hi-ratio BC frosting said it was really good and some people have said it tasted like wedding frosting. Definately worth it if you want to improve the taste and texture of your BC.
patton78 Forum Fanatic
Joined: Dec 21, 2005
Posts: 1124
Location: Fayetteville, NC
Birthday: Mar 04 Gallery Supporter Member
Posted:
Sat Jul 29, 2006 1:35 pm
How exactly does the BC taste better I am wondering? Less sweet? Less greasy? Lighter?
rezzycakes Forum SuperStar!
Joined: Dec 22, 2004
Posts: 3111
Location: Hudson Valley, NY
Birthday: Sep 15 Gallery Supporter Member
Posted:
Sat Jul 29, 2006 1:44 pm
Definetly less greasy and lighter. The mouth feel is much smoother when using Hi-ratio shortening. . I've always used it in my recipe, so I'm not sure if it affects the sweetness.
Definately less greasy, as well as lighter. Sweetness wise it's hard to say. I think it tastes okay, but each person is different. You can always add a little salt if you think it's too sweet.
patton78 Forum Fanatic
Joined: Dec 21, 2005
Posts: 1124
Location: Fayetteville, NC
Birthday: Mar 04 Gallery Supporter Member
Posted:
Sat Jul 29, 2006 1:50 pm
I really would like to try this...I just moved and found it for the first time today, right after I went and bought 3lbs of Crisco!
Does it hold up better in heat and humidity?
I have 50 lbs from SYSCO and I love it. The cost here in CA is $29, if you contact SYSCO or BAKEMARK see if they have a cash and carry store. You can buy it their with any problems.
Here is some information - differant names, etc.
Hi Ratio Shortening
http://www.sysco.com/aboutus/contactus.asp
item number 4003869 – shortening cake cube all vegetable
(50lbs for $29, local store in Hayward (510) 481-1515, called cake shortening)
Other brands: Alpine, Biscot 140, Blendex, COVO S.M., Cremelite,CRISCO HI-RATIO, Golden Glow, XXX crème, Monarch Covo Sm (Icings & Cakes), Monarch Covo Sm - Non Hydro
Monarch XXX Cream (for Icings), Monarch Artisan Cremin (for buttercream icing - just whip & use)
Monarch M300 (Icing Base), Canbra Hi Ratio (Cakes) AND SweeteX Hi Ratio Shortening
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I just here people talk about it all the time here's a bump maybe someone will answer
