Primex, Sweetex, shortening?

I think the shortening contains emulsifiers which allows it to mix with water which shortening by nature would resist.  In a icing this would give a smoother texture and longer shelf life.

Gerhard

Sweetex is quite expensive and I was taught in my cake decorating classes that you can get *fair* results by using a cheaper store brand of shortening that still has trans fat in it.

 It is all about mouth feel AND stability to heat as far as professional cake decorating.  Crisco has gone to "no trans fats" and just doesn't work as well as one with trans fats.  I get the cheaper Hy-top or Albertsons or Walmart brands because they have not all changed to no trans fats.  Honestly, I can't tell much difference taste wise or decorating wise...BUT if I was making a large wedding cake during August (only really hot weather up here) I'd go purchase 50 lbs at the Cash and Carry and hope all it holds up.  It is way way too expensive to purchase in smaller amounts from bakery supply specialty shops.  I contemplated the 50lbs cause it was reasonable, but not sure I could use up the amount in less then a year or so since I prefer Swiss Meringue which uses butter.  Sweetex works well for making air dried flowers out of buttercream, but only cause it allows my hot little hands to hold the piping bag longer before getting too soft.  I purchased smaller amount at a premium to make my son's wedding cake (end of July) and flowers and icing held up to sun streaming into the private dining room right on to the cake.

They are both brands of high ratio shortening, and in my considered opinion, you CANNOT get similar results using cheap store brands, or even expensive store brands, of "regular" vegetable shortening.  ESPECIALLY since New Crisco came on the scene.  Frostings made with New Crisco are flat out disgusting.

If you have access to a restaurant supply store - the sort that carries food, not equipment - you can probably get a 50 lb bucket of the stuff for pretty cheap - if you look at it by-the-pound.  50 lbs is a LOT.  Maybe you could split it amongst friends?  If you have a deep freeze, glop out about a 5 lb chunk (and keep that in the fridge), then freeze what's left.  It'll keep for virtually every.

Another potential source are real bakeries.  The sort that make cakes.  Some will agree to sell you a 2 to 5 lb lump of the stuff, usually for a lot less than online prices.

If there is a cake decorating/supply store near you, they might have it, again probably at a premium price - but at least you don't have to pay shipping.

I have heard it rumoured that Michael's has it sometimes - but I have never ever seen it there.  Admittedly I don't go in there often.

There are several online sources, but once you add shipping - its really expensive.  Still - it might be worth it for a special cake for a special occasion.

If you have a recipe that calls for it, don't even try to substitute Crisco or its ilk.  It simply will not give you the desired results at best, and at worst, the cake will be a total flop. High-ratio shortenings are only called for in cakes where the sugar to fat ratio is decidely lopsided.  The high ratio shortening is required to help counteract that.  If you don't use it - the recipe will be out of balance. If you really can't find it or can't afford it, find another recipe instead.

My only experience with it was for decorators frosting and since it was difficult to find smaller amounts I had to factor in an hour drive to get it.  IF I had a cake recipe that asked for Sweetex...then I would not substitute but I don't have one recipe that uses Sweetex.  I made the mistake of buying 50lbs of high ratio cake flour to go with my wedding cake for the son.  WHOA...that was surprising and NOT working for my recipe.

 LOL!  SOOO I am still looking for recipes that use Hi-ratio flour and Hi-ratio shortening.  BUT...with no one to share 50lbs of Sweetex and 125lbs of blackberries taking up space in my freezer...I just do as my instructors recommended and used shortening with transfats still in the product.  For a another wedding cake for a gift...I'd go buy the 50lbs rather than drive a total of 2 hours to get 10lbs at a premium price.  

But for my home cake projects...I am happy enough to use the cheaper shortening since my red neck family wouldn't know the difference.  HAHA!  To them coffee is black, tea is boiled, bread is white squishy crap, and they are afraid to eat sprouts.