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hi ratio shortening vs crisco no trans fat

post #1 of 6
5/23/07 at 3:46pm
Thread Starter 
What is hi ratio shortening? I was told I had to adjust it in my frostening to use. How do I do that?
Crisco went went trans fat free and it now has crusting issues. :mad: It crusts way to fast. :eek: I am looking for another shortening or a way to modify my tried and true recipes that I already like. :confused: Any ideas???
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post #2 of 6
5/24/07 at 12:15am
butter. much tastier, and much healthier. it's real.
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post #3 of 6
5/24/07 at 4:30am
high ratio shortening is shortening that has had substances called emulsifiers added to it. Emulsifiers help keep oil and water from separating, which is important in icings (keeps them from leaking)

While I agree with Siduri that butter is better, you won't be able to substitute butter for the shortening in your recipe and get anything resembling the same result.
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post #4 of 6
5/24/07 at 5:18am
Thread Starter 
[quote=Erik;173396]high ratio shortening is shortening that has had substances called emulsifiers added to it. Emulsifiers help keep oil and water from separating, which is important in icings (keeps them from leaking)

I was told I need to make adjustments in my frosting when I use it. What kind of adjustments? Thanks for the quick response.
Mary
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post #5 of 6
5/24/07 at 7:56am
FWIW, I've been using palm oil shortening for my pastries. I love it. It's the next best thing to using lard, but without the health issues.

So far I've used it just like Crisco, and haven't noticed any differences.
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post #6 of 6
5/24/07 at 9:05am
KYHeirloomer, would that be the organic Spectrum shortening you are using? I found some info on it a while back and have been curious as to how it works and tastes.. I would really like to quit using Crisco in anything really..
Thanks for any tips.
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