hi-ratio shortening..which one?

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Permalink Reply by Sandra Smiley on January 16, 2016 at 8:03pm

I bought 50 pounds of Sweetex from a restaurant supply store this week.  I was advised by the ladies in my cake club that it is the best.  Have not yet tried it, but I can tell you that it feels like cold cream...so smooth and squishy that I just wanted to play with it and it is snow white.

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Permalink Reply by Katy Nott on January 17, 2016 at 6:46am

I've no personal experience of these, being in the UK.  But, from what I have read - Sweetex advertise themselves as being top quality for hi ratio cakes, whereas Alpine seems to come out favourite for icing.

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Permalink Reply by Louise Schickram on January 17, 2016 at 9:38am

I'm only using it for icing, but I think I'll go with  the Sweetex.  Thanks for your help.

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Permalink Reply by Katy Nott on January 17, 2016 at 2:10pm

I'm sure we'd be interested in your verdict Louise!

Louise Schickram said:

I'm only using it for icing, but I think I'll go with  the Sweetex.  Thanks for your help.

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Permalink Reply by Louise Schickram on January 17, 2016 at 5:36pm

I've done an extensive search online today, to make a decision ,and it seems that Sweetex wins. I've also learned that you can freeze it which is great for me, cause 50 lbs. will last me a long time. I'll let you know how it works. I've been using TBK hi ratio shortening but started searching for a better price.  I found it at the Stover&Company wholesale store. 50 lbs. of Sweetex is $57.00 plus shipping. Can't beat it. So my verdict is Sweetex.

Katy Nott said:

I'm sure we'd be interested in your verdict Louise!

Louise Schickram said:

I'm only using it for icing, but I think I'll go with  the Sweetex.  Thanks for your help.

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