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 Rosann Testa on August 11, 2010 at 12:16pm: I have used Sweetex in the past, and just recently switched back to it. At this point I only use Serious Cakes's recipe for my buttercream which uses both shortening and butter along with some corn syrup. So far I have had great success with this one...dries quickly and stays pretty hard on the cake for the duration and most important tastes great...so I have been told by my cake recipients! ;~) That's the important thing of course! Good luck and have fun always....

Comment by Deah on August 10, 2010 at 11:08pm: Hi Ratio shortening is the premium version of the grocery store shortening. Crisco has no transfats, most store brands have some. The way I understand it, transfats allow the sugar and liquid to be better absorbed in the shortening. I've been told WalMart's brand isn't good but I've never used it. I always use Food Lion brand but that may not be available in your area. I plan to switch to Sweetex when I can find a reasonable way of getting it to me. Those 50lb boxes are expensive to ship.

Give the butter/shortening mix a try. The only draw back to butter is the melting factor in the summer.

Sweetex

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