Brilliant white icings made with Sweetex Flex have superior spreadability and excellent mouthfeel. Cakes have outstanding flavor and texture. You need to use the right flavoring in the right amount to get really yummy icing! More Info Add to Cart. The jars are good for one year if properly stored. Its the shortening the better bakeries and decorators use for their work. I would highly recommend this product to everyone. High ratio shortening is designed to contain no moisture at all. Shortening vs. butter: the ingredient to reach for depends on what you’re baking. High Ratio Shortening for use in Cakes, Icings and Sweet Doughs. Sweetex Cake & Icing Shortening is the perfect additive for any High Ratio cake and icing made with no trans fat ingredients! I was thinking 50 butter, 50 crisco...or adding cream? High Ratio Cake & Icing Shortening. This premium High Ratio mix holds more liquid and sugar and thus gives cakes a finer and smoother texture. It’s called High Ratio shortening and it’s what many bakeries use. Perfect for buttercream icings and moist, high volume cakes. Perfect for buttercream icings and moist, high volume cakes. Sweetex Palm Flex High Ratio Cake and Icing Shortening by Stratas We all know the issues with palm shortenings - they're hard to work with, not as creamy, not as white, and different in texture. (I only use it for icing -- … I've used it with butter (for a hotter month cake) and without butter (for a person with a dairy allergy) and it turns out great. Emulsified or high-ratio shortening has extra emulsifiers added to it during manufacturing. Cookies. Our Price: From $16.95 to $77.95. It is easy to decorate with, but it can be sensitive to humidity. 2. Your icing tastes like powdered sugar and fat but not much else. We first need to look at Crisco. It is specially formulated to optimize recipe with high sugar ratio. So is there a frosting recipe that gives you the closest results to using HRS, without using it. You MUST use flavoring when you make buttercream. Sweetex Golden Flex shortening is a zero gram trans fat premium soybean based shortening. Add the vanilla extract and 1 tablespoon of water or cream and mix until smooth and well combined. Shortening Covo Sm (MON20267 ) Shortening Ice It (CBR15340 ) Shortening Creme Lite Icing Fat (BU30788 ) Search Products. More Info Add to Cart. Icing shorening is a special hydrogenated shortening made especially for making cake icing and I can only find it in the commercial food markets here in Dallas so far. Using High-Ratio Shortening gives cakes a finer and smoother texture and helps keep Sweetex is the best shortening for making buttercream it creates more volume, withstands I recommend using flavor emulsions. It also keeps the cake moister. luv2cook721 Posted 28 Apr 2009 , 2:00am. Every 10 ounces of shortening includes roughly 1/3 ounce of emulsifiers, which help the shortening combine easily into the cake batter. I wonder if I can get some advice. TBK Angel White Buttercream Icing Base. It seems so easy to click a few buttons and get what you’re looking for instead of driving from town to town looking for shortening with trans fats. Cakes made with this product have outstanding flavor and texture. It can be found here. 2. We are sorry. Please read below for more information. I won't use anything except high ratio. Alpine Z High Ratio Shortening is your clear choice for use in professional cake decorators icing.. With the reality of government bans on High Ratio shortening, a perfect choice is Alpine Z. I use a hi-ratio shortening for my icing and need to purchase more as I am running low. High Ratio Icing Shortening. Sweetex Flex Shortening is a zero grams trans-fat premium solid shortening developed for use in hi-ratio cakes. 1. High-Ratio Shortening that is primarily used for bakery-quality icing. TBK Icing Stabilizer, 7 Ounce Package. It also has a slight shine to the finish. After reafing this chapter, you should be able to: 1. It differs from standard shortening in that it can hold more liquid and sugar. It is 100% fat with added emulsifiers and no added salt or water. bulk purchase. Describe the characteristics of high-fat cakes and… After countless icing disasters, I’ve come to the conclusion that the best buttercream icing is made from 1 part fat (i.e., butter or shortening) and 2 parts icing sugar, by weight, alongside some liquid to thin it to the right consistency. Products search. The hi ratio shortening helps stabilize the buttercream which helps it hold its shape and works better in higher temperatures. For m5 1628 -- high-ratio-shortening, high volume cakes and fat but not much else shortening up! Sensitive to humidity % fat with added emulsifiers and no added salt or water the ratio! 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