Sweetex
I've used Crisco for my butter cream frosting and pretty soon it was tasting pretty disgusting to me, basically sweetened Crisco and I think it leaves an slick in my mouth and a greasy after taste. I switched to the Walmart grocery store brand because someone suggested since it has a slightly higher fat content it tastes better. I can't tell a difference. I have now read online that baker's use Sweetex. Has anyone used it? Is it worth using over a brand from the grocery store since you have to get it from a bakery supply company? I have also been told to try 50/50 butter and vegetable shortening. Does the butter yellow the frosting? And does it do anything to the consistency?
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Comment by Apryle Murphy on August 23, 2010 at 9:30pm
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I promise you...you'll be hooked. Once you smooth your cake out for the first time after using the hi ratio you'll be wondering what you were doing without it. Well, that was my sentiments when I first used it lol. Good luck and please let me know when you use it how do like the difference??
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Comment by Dianne Severa on August 23, 2010 at 12:23pm
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Thanks Apryle! I just ordered the Hi Ratio from Kitchen Krafts. The shipping cost more than the product but I am hopeful it will be worth it.
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I order the high ratio from Kitchen Krafts and now that I think of it, not quite sure if its Sweetex brand....but it works lovely. But I just wanted to tell you Dianne that I order online from them and they have the tubs in 3lbs for about 8$. I'm in Las Vegas and just received a shipment a week ago and its never a melted mess when it gets to me. I do upgrade the shipping though to 5 days, maybe that has something to do with it. It is well worth the investment though, it makes such a major difference in the buttercream :)
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I went to the local Bakery Supply place today and they had Sweetex but only in 50 lbs packages. She said it keeps for about 6 months, It cost $72 so it would be an investment. I just can't see me getting that much at once. She said the company she gets it from won't even ship it right now because of the heat. I almost laughed at that because I watched a video that said to melt your frosting in the microwave and then dump your cupcakes in it to make a smooth top. It must not have been buttercreme because when I melted it, it separated the Crisco and that went to a clear greasy liquid. What a mess! I imagine shipping the Sweetex in the heat might do something similar.
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I use Sweetex all of the time also and there is a MAJOR difference. My buttercream still crusts well and it is so much easier to smooth. There is no greasy mouth feel either. I believe it is worth the cost but it also depends on whether or not this is your business or if your just a hobby baker. I think when your charging someone for a cake, of course you want a superior product. The sweetex can definitely help you accomplish delivering a superior product.
Yes, butter does yellow the icing a bit...to avoid this you could go with 100% shortening in your recipe or substitute with a clear butter flavor.
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Comment by Theresa Happe on August 17, 2010 at 2:42pm
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www.shopbakersnook.com sells Sweetex by the pound. It's just shipping that's killer.
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Comment by Anne-Marie Main on August 16, 2010 at 8:35am
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I use Sweetex all the time and sometimes split it 50/50 butter (or white margarine) and sweetex.
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Comment by Gretchen Belsome on August 11, 2010 at 3:47pm
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I just found out on another discussion, to use unsalted butter. You may already know that, but if you didn't I wanted to share. I have used salted. I know my local supply store has High Ratio Shorting, I have not bought that yet. The paddle is awesome on the mixer!! It whips that shorting and butter together and I put the sheild on for the sugar, but it still gets everywhere...Joys of caking!
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I got a Kitchenaid about a year ago. I have wanted one for ages. I just recently discovered (duh!) that I shouldn't be using the wire whip for mixing my frosting but it is a wonderful thing indeed. I still make a huge mess when I bake though. I am going to check out the local bakery supply place for the Sweetex, I have heard you can buy it 3 lb quanities. If it is 50 lb forget it. I am just a home baker. I will look up the Serious Cake recipe. I have been told butter is not good in humidity as it melts faster than shortening. And oh man is it humid this month! I guess there is coloring that can make frosting whiter. I guess if I can't get the frosting to taste better I can tell people to admire the artistry and scrape off the frosting and eat the cake. I really agree with Rosann the taste is the important thing.
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I bought my store band (Winn Dixie) and made my buttercream this time around. I have been using a premade, because the crisco was not crusting well. I did the 50/50 butter/shorting mix and yes it does have a slight off white color but it tasted and crusted so well. I used butter (the store brand), it was still a little on the yellow side, but if you get a brand that is whiter in color it may not be so off white The premade I was using (I can't think of the name) was soooo good, but they wont ship it to us down here during the summer, so my cake supply shop is out. I was using premade because I was tired of the mess too, until I started using my aunt's kitchenaid... I am going back to homemade buttercream, that thing is a dream come true!! I may never give it back....
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