I would’ve liked to see you do a blind taste test. I’m sure you’d know the icing with Crisco because of its texture. But the other 2 that seem so similar, that would’ve been an interesting take. Anyone else agree? Keep on keeping on❣️ Love your style and love your kakes. Love the videos too 😊
I use the Walmart brand and really like it. The sweetex is harder to get and way too much for me to store. Thank you for doing this video. I often wondered if the walmart brand was comparable.
Made frosting today using the Wal Mart brand for the first time and it came out really good. Definitely a different mouth feel than Crisco. Thank you for sharing this and I love your channel.
The main ingredient in the high ratio shortening is "palm oil" since they changed the formula. Walmart shortening has both animal and vegetable fat so you may need to take that into account for some clients. ;)
I agree with you. I learned the hard way that shortening containing animal fat shouldn’t be used for icing or frosting cakes. My stomach didn’t like it, I started feeling nauseous just after eating the cake. I felt sick for a few days and other members of my family too.
Hi Karolyn. When I first started making cakes I used Crisco. Then, like you, I learned about Sweetex and have never looked back. I'm disappointed that they removed the trans-fat, as I can definitely tell a difference, but it still remains my favorite shortening to use. That said, I do not use my 50lb box fast enough to feel like its safe to keep at room temperature for months so I keep mine in the freezer. Yep. It freezes very well! I divide my 50 lb box in to food safe bread bags and then just flatten them and stack them in the freezer. When I need shortening for my buttercream I just take out a bag and let it sit out overnight and it's good to go. I've been doing this for years and have never had a problem with it going bad.
May l ask which of the Sweetex you use? Sweetex Flex Finest High Ration Cake & Icing, Sweetex Gloden Flex Cake & Icing or Sweetex Flex (not golden) Cake & Icing. Goodness gracious l sure have made this harder than needs to be but will appreciate any help.
I am one of those who also invests in Sweetex but now that everything is out of control expensive I have found a great way to stretch my dollars on that Sweetex. I use half Sweetex and half of this Walmart animal shortening and it tastes exactly the same!!!! Just take your recipe and instead of using 6 oz of either one just use 3 oz of each. Enjoy!!
The salt in the butter will make the icing sweeter without needing as much sugar; it’s the same reason that you add salt to cookies as well. Taste buds get overwhelmed and salt helps to break the sugar free from the taste receptors so that you can taste again (or that’s what Alton Brown said years ago in an episode on ice cream)
Woman, your videos are friggin' GOLD. And what-the... I just noticed I never "hit that little bell for notifications" so I've been missing your uploads.... well, it's done now! 🧡
I am not a professional, but I love to make cakes for friends and family. I have always used the Wilton buttercream method, but I am going to try your recipe this weekend using the Walmart shortening. Thank you! I'm excited to see the difference!
Hi there! I wanted to let you know of a place that i get some of my baking stuff from. It’s Country Kitchen. When i first heard about using shortening in my buttercream I decided to go look at the pricing on there. It worked out great! They do sale Sweetex there and i was able to get a smaller amount so i was able to try it before going all in. I actually just made a buttercream, maybe two weeks ago and my ratio was half butter to same amount of sweetex. I LOVE IT!!! I was totally shocked by the taste after. Wow! Anywho, the pricing on the Sweetex is at $6.95 for 12ox, 4.25ib for $27.95 and then the big box,50lbs, for $225.25. I love learning from you!
That's great to know, thank you so much! I called the company who manufactures Sweetex and asked if they could sell it in smaller amounts. They said that they don't have the equipment to process it. So this is a great option. And it really does make a difference in the taste! It's totally worth the investment.
Thank you, thank you thank you!! I use crisco for my buttercream and always thought I was doing something wrong, I had a hard time making roses and getting smooth cake look! I gave up frosting cakes 😔 it was too frustrating.. I dont like the taste of all butter frosting.. Your video made me so happy! I will try with the high ratio shortening! 🙂
It might be worth trying a swiss meringue shortening. I have been an American buttercream girl for 25yrs, but just tried a SMBC I got from Bake My Day Mimo (which she apparently got from another CakeTuber) and I am just blown away. It doesn't actually have you whip the egg whites first, and since it uses pasteurized egg whites in a carton you don't need to heat them snd deal with the double boiler BS. If someone would have told me 5yrs ago I would be singing the praises of something other than American Buttercream, I would have nevwr believed it. But now I get why people all love this simple Swiss Meringue Buttercream. It's pretty dreamy. I also made moew traditional SMBC where I whipped the whites first--it was good, but the simpler recipe was just the best.
In Texas-so we have hot summers. Trying out different buttercream recipes, I tried this with the Walmart Shortening. So pleased with the ease, and result of this recipe. Thank you for your comparison test for us
I appreciate this so much! So I no longer have a business and have moved with no longer affordable access to Sweetex. I did get a small amount from etsy for a special cake but just couldn't see paying that on a regular basis. So, I went back to. Crisco. It is nice to have a middle of the road option. My preferred icing is SMB but one that also uses mix of butter and shortening. The Hi Ratio just has a more luxurious mouth feel. So I agree with you on that but nice to have options. Thanks again.
I've been using the Walmart brand because I can no longer buy the Sweetex locally. I also have not used Sweetex without the trans fats. I have to say since I started following your recipe, using less shortening and more butter than I was and excluding the additional salt I am getting a much better result with the Walmart brand. If I had a choice I would love to go back to sweetex with trans fats simply for how smooth my icing was then. I realize trans fats are not good for us however so many other things are not either😁😁 Thank you so much for filming this comparison 🥰🥰 as usual I enjoy learning from you!!
I live in Canada 🇨🇦 I can't find the Walmart shortening here but I buy when I cross over to Buffalo its the best shortening for making your buttercream icing.
When I took my cake class at Michaels we were told to use Crisco! But then a couple years ago I watched a video where the lady used Walmart brand and so I tried it and I liked it! When I started buying it it was $2 for the 3 lb canister ! Now the same size is almost $5 for 3 pounds! (Wonder why) but we were also told in class to use meringue powder and I thought we absolutely had to do that so it would “crust”, And then 1 day I found out you don’t have to use meringue powder, the instructor was just pushing Wilton products! Now I do use Wilton products just not the meringue powder
Yes! I did the same, took the basic Wilton classes. I never used the meringue powder for Buttercream. But they did introduce me to Wilton clear vanilla which I love!
I’m the newest subscriber. I got to say thank you so much for sharing different kinds of shortening! I didn’t know that high ratio shortening was a thing when you shared another video of how to make your American buttercream. I love to be in kitchen a lot with cooking and baking and taught myself on a lot elements of cooking and baking right through TH-cam itself. I don’t have cooking as a career, but basically as a hobby. I’m currently starting to extend my knowledge on frostings. I already know how to pipe and frost cakes as well as filling cakes too along with frosting a crumb coat on cake. I haven’t tried your recipe for your American buttercream but I will try it soon. Since I don’t bake a lot of cakes, I might want to try out the Walmart’s high-ratio shortening for sturdiness in the frosting (and more budget-friendly). But however I will look into all of that soon. Thanks again for the video! It’s very helpful.
Just had to tell you my story about sweetex shortening. I purchased the 50lb bag at Amazon. I got out my food saver and bagged the sweetex in 5lb bags and put them in my freezer. I kept 1 bag out to use. Just an idea for someone who wants to try it. I absolutely love the sweetex above all others.
Always wondered why with Crisco it feels like you have to add more sugar to get a thicker consistency. This video makes so much sense bc more sugar makes it over the top sweet but needed the thickness or sturdiness. Definitely will try great value with this new info.
Thank you for this video. You quoted the price for the Walmart shortening. It was $4 and change. Here in Florida the same can is $5.18. I have 3 full containers of WM all veg shortening. Guess I have to use it up but I will buy a can of regular shortening to see it it helps me pipe flowers. I have learned a lot from your channel. Thanks so much
I'm so happy you made this video! I was making buttercream for a cake a couple years ago and I used crisco. My icing had such a gritty and greasy texture that I thought I was going to gag. I had no idea what happened and thought it was the powdered sugar. I used a different brand of sugar and the same thing happened. I finally gave up and did a little research on what was causing it. I found out it was the shortening. I don't sell cakes and I only make them for friends and family. It's something I enjoy doing most of the time. I bought a small bucket of high ratio shortening and I paid a pretty penny for it. I think I got it off Etsy. 😂 I loved how it made my buttercream so creamy and smooth and held up to warmer temps since I live in NC. I just can't afford to spend the money on a 50lb block of it no more than I use it. I will definitely be trying out the Walmart brand on my next batch of buttercream.
The Walmart brand is actually a pretty good substitute! The Sweetex is still the best, I wish they sold it in smaller sizes. I called the company before and they said they don't have the manufacturing equipment to make smaller sizes, so that stinks!
Hey Karolyn I’ve used Walmart brand very often. They actually changed the look of the can previously trying to throw us off. It had a pie on the can before. Enjoy 😉
You always give such great information in such a funny way. So happy to find an ingredient that could help my buttercream half as good as yours. Thank you for sharing and keep on caking 💜
Check local cake supply stores in your area. All of the ones near me sell hi ratio shortening in smaller amts. They buy the 50 lb box and break it down into 1, 2 and 5 lb containers.
I use Sweetex and LOVE it so much! I get mine from the Restaurant Store. I from outside Philly as well so we just drive down to Wilmington, De to get there. Takes us about 25, 30 minutes but worth the drive. I get all mu sugars there, my containers, my mixer, mixing spoons, etc. Love the store so much. If you are a member, you save so much money.
Where near Philly are you? They have Sweetex at PJP Marketplace in Philly! There's a restaurant store near me that has the other supplies, but they don't have the Sweetex.
Thank you for doing this video. It’s good to see a comparison of these frostings. Here in Canada, I found a small tub of 750 g from a local bakery store warehouse for around $10 which is quite pricy.
The Crisco is an all-vegetable shortening. The Sweetex is soy based. So I believe those 2 options are kosher. The Walmart brand has animal fat, so that isn't.
If you were a decorator before Crisco changed its formula to remove Trans Fats in early 2000, you would have seen how Crisco used to be almost exactly like Walmart with animal fats (not the all vegetable). Since the formula change, Crisco just isn't that good anymore, and I'm not sure why bakers still use it in icing. The most likely reason is old recipes being used today which specifically call for Crisco. Excellent video, very informative fir those who use shortening. Personally, I use Alpine and not sweetex, but they are very similar. Maybe you could get ahold of some Alpine and compare that.
These videos are so incredibly helpful! I stood in the store watching your shortening comparison before purchasing. Every tip is just spot on fabulous info. Thanks!
@@KarolynsKakes Walmart. I'm less than amateur and 2 kiddos birthdays this weekend. All will be delicious. So glad for your review, I would have just grabbed Costco, knowing no difference.
@@KarolynsKakes Spectacular hit with the cake. 12 9 yr Olds and 4 12yr Olds were raving about how yummy the cake was, couldn't believe mom made it. It was a fun thumbs up.
After watching your video, I rushed to Walmart to find their shortening then made a half batch of your buttercream. It was very good to me but then again I’ve never had sweetex.
Hi Karolyn ! Thanks so much for the video! I too purchased the 2pound contaoner of hi ratio shortening from amazon at that expensive price till I watch a couple videos on u tube and suggested using the walmart brand but not all walmart stores have it in stock. But it is better than crisco as far as being a little stiffer for newbies! I was wonderring if your recipe holds up good in the heat with all that butter? I've been going all shortening in fear of it melting! Just a home baker for family I wished they ssold smaller amounts of sweetex for bakers like us that dont bake that much! I can't tell you how much I enjoy your videos and thank you so much for all you do!
I actually called the company who makes it and they said they don't have the machinery to manufacture it into smaller containers. Which SUCKS! I use more sweetex (3/4 cup) in the Summer in my icing, which helps to stabilize it. In the Winter, I only use 1/2 cup. I have found that it's okay that way. Now, I don't recommend the cake sits in the heat for long and to keep it as cool as possible. If you're making a cake for an outdoor party, you may be better using mostly sweetex in the icing!
Thank you very much for your video! Very informative and well one. I always use Crisco for my Peruvian Alfajores. Next time I will try the Walmart brand and check the results. I will keep you posted.
So surprised to have come across and watched this video. I am a home baker and have been making and selling cakes for around 15 years; birthday, wedding, etc. About 9 years ago I learned of and tried sweetex high ratio shortening, and ordered it on amazon to make my icing. I was so disappointed with the texture of it that I actually threw it away!! I found it to be extremely gritty. I have used the Walmart brand ever since and love it so I am very surprised at this comparison. Don't know why the difference is so drastic?? I guess just personal preferences. I use swiss meringue buttercream more often now because people seem to prefer it's less sweet taste. Best to you
I’m in the UK and had no idea what shortening is. I’ve managed to buy some Crisco from Amazon UK but can’t get the Sweetex version. I can only find it for £489 for the 50lb box. That’s $605!!!! A bit out of my league 😢. Loving the videos though. Thanks for all the tips x
Whoa!! That's insane. I contacted the manufacturer of the high ratio shortening and they said they can't make it in smaller quantities because they don't have the equipment for it. That really stinks!
Omg Thank You so much for your comparisons. I only bake for family and friends,and not that often anymore as I am disabled so long times in the kitchen isn't something I can do anymore. I am fixing to be making a wedding cake for a friend's daughter in may. I am fixing to start Taste Test Cakes/cupcakes... I seen you video one flavoring just a few of each kind. I am nervous about this cake as I do normal basic flavors all the time. My last wedding cake was a Lemon Cake with fresh Raspberry filling, it was awesome. This new cake is a Lemon Lavender Cake, she wants a white cake n White buttercream frosting.... So it's all extracts for flavors. But I have never worked with Lavender before so I am nervous. Any tips or ideas on combination verities will be greatly appreciated. Also, any idea on which Lavender Extract is best, as I need a clear one and will have to buy online as I live in a tiny Town and my local stores won't have it. TIA y'all ❤️🤟❤️
I've actually never had a request for Lavender flavored anything, so I haven't worked with it and can't recommend anything. I'm sorry I can't help you there!
Hello Karolyn! I typically use Swiss meringue buttercream because it’s less sweeter than American buttercream. I was wondering if You know if can use veggie shortening on Swiss meringue ?
Thank you for all your videos. Walmart brand is my go to because I don’t bake that much. I’m curious about how you make your cakes. I’ll check your videos for availability. Thanks again!
Love this video. I think if you’re piping flowers that the sweetex holds up better. If you’re gonna put time and energy into making a beautiful cake, then it’s worth the money to buy sweetex. Also, you can freeze it in airtight containers.
Thanks for this video! It really helps. I’m new to the bakery world and I just started a cake decorating class. The instructor says to never get the shortening with animal fat in it….but to get the only “all” vegetable shortening or only use sweetex….she also used no butter in her frosting…however your video says to stay far away from “all” vegetable shortening….why do you say this?
Sweetex is absolutely the best, however, I'll use Crisco before Walmart shortening. I use Amazon for certain products but I refuse to pay their exorbitant marked up prices on many things. Yes, they deliver to doorstep but we still go out. We don't sit at home all the time so of course we stop and shop. As for the people that insanely markup prices on everything from toilet paper to Sweetex to toys etc, they can keep it. I don't need it or want it that badly!!!! Thanks for all your helpful videos.
Thank you so much for this video about the Walmart Shortening. I love your videos and I had been wondering about the this particular shortening. I am very encouraged by the results you got and I am going to try it. Is it possible to use only shortening with no butter in frosting? I am asking because I am wanting some frosting to practice with on a cake dummy, and since butter is so expensive, I am wanting to save some money since it won't be eaten.
I liked your video comparing different shortening brands. I liked the idea of using high ratio shortening such as sweetex instead of Crisco brand, but because Sweetex is quite expensive and only comes in 50lbs, I decided to use the Walmart brand. Sadly I wouldn’t recommend it. Everyone at home got sick. Nausea was the symptom that everybody felt for about three days. I know it was the shortening because it happened about two hours later after eating the cake. It was disappointing because the texture of the buttercream was much better than when I use the Crisco brand. After such experience I did my research and I found out that shortening containing animal fat shouldn’t be used for frosting or icing cakes. I will suggest that you don’t suggest people to try it as an alternative.
Oh no I'm sorry to hear that! I've had icing with that in it and didn't have any adverse effects. I've heard other people use it with success as well, so I'm not sure why that happened. Hope you're all feeling better!
Thanks so much, it was very informative. What a delightful person you are... p s Can you freeze this frosting? p p s By the way, "great value" shortening is not sold in Canada... Go figure. Tried looking for substitutes, no luck.
Awww mannn! That stinks! You can freeze the frosting for a few months, I wouldn't freeze it longer than 3-4 months. Freeze in an airtight container or freezer bag. Thaw overnight in the fridge (still in the bag / container). Then remove from fridge and thaw on countertop (still in the bag / container) until soft. Add to mixing bowl and rewhip the frosting, I also like to add a teeny bit more vanilla flavoring too!
Thanks for all your quick responses. Any ideas if Sweetex is safe for someone with a peanut allergy. I went to order some online and there is conflicting info on whether it is made in a nutfree facility or not
I've read that the machines they use may come in contact with nuts, but the product itself is nut free. I've had people with nut allergies order my cakes with Sweetex without an issue. But it's definitely something you'd want to make people aware of. Some nut allergies aren't as severe (so they could eat products produced in a facility that has nuts).
I tried the walmart brand last year and it was a disaster ! I just got some sweetex in the mail. I am so excited to try it! If anyone is trying the walmart brand I hope they have more success than I did . Maybe it was my recipe ??? Thanks for all your videos. I have learned so much from you !!!!
@@KarolynsKakes yes but I didnt use your recipe. I used someone else’s and maybe the ratio between the butter and shortening was wrong. It was really greasy. I’m trying out the sweetex tomorrow 😊
Hi Karolyn , firstly I am from the UK and love your very informative videos.i am just a beginner baker and I've only ever made buttercream twice up to now. Can you please tell me what shortening agent I would need to use here in the UK to make the buttercream. Am I correct in saying that the shortening you use compared to UK would that be lard ? This comes in blocks,I'm not sure.It seems strange to me using lard to mix with icing sugar? Help please . Thank you from a confused learner baker.xx
@@jillsimmonds7174 thanks for your reply. I still can't imagine using lard with icing sugar though.It would change the taste and texture don't you think. Thanks again Jill and happy baking.x
Excellent excellent video! Could you do a video for Swiss meringue buttercream using this Walmart shortening or even the Sweetex shortening? I find American buttercream to be too sweet due to the powdered sugar. I prefer the taste of granulated sugar.
Hi, Karolyn I have a question for you. Have you ever used half and half meaning swiss meringue buttercream, and American buttercream? And does this cut down on the sweetness?
not sure if this is of help to anyone but check your local cake decorating shops for smaller containers of sweetex. my cake decorating shop sells them in deli containers. this is in canoga park, ca
Hi I was wondering so how much can you frost with a batch of the 1/2 cut shortening and 2pound of sugar, n the butter?? Since i haven’t used buttercream for ever. I only use whipped cream frosting. Which is harder for decorating but super delicious 🤤 n not sweet at all. And I love to see all those perfectly buttercream cakes! So I need to try it !
I’ve been using 1/2 cup shortening lately and still have good results. I Feel like in the warmer months, I will most likely use more shortening because it will make the Buttercream more stable. But in the colder months, I don’t really have to worry about the butter melting, so I can use less shortening with pretty much the same result.
Can you do a video about how keep from gaining weight with a baking business? 😂 I saw you throw those cake scraps in the sink and I thought wow I would have shoved that in my face! The self control!
Thank you for doing this comparison. I would love to purchase Sweetex but it will expire before I use it all so I use all butter. I’ll try to find Walmart’s shortening.
I have a question can I use this for a Red Velvet cake because I normally use cream cheese but I’m trying to elevate lol….also how could I make a chocolate version and does this icing firm up.
@@merimebardhi5129 I could kick myself because I didn't say it in the video. The Walmart shortening is animal fat. But the Sweetex is soy based, no animal fat. So that would work for you!
I really want to know if the shortening will help my cake not melt. I am from the Caribbean. It gets very hot sometimes and my cakes melt so i really want to know...
The shortening melts at a higher temperature than butter. It still melts, but not as fast as butter does! So it holds up better than an all-butter icing in the heat.
Hello Karolyn, you teach so well and always make me laugh!! I live in Trenton, NJ and will be driving to Philly on Tuesday. Which PJP Carry’s the Sweetex? The one on Frankfort Ave or Aramigo Ave? Thanks for your help :-).
I have learned so much from you in the short time I have been watching your videos. Thank you for your expertise advice. I have been using the Walmart brand for awhile. have a great Sunday. 🥰🙂😊
Hi - I just received my Sweetex. Question: does it come in that box and then blue plastic? I was surprised - I guess I thought it would come enclosed like in a plastic bucket or something. My OCD is really bothering me about this! Is it safe? It was FedExed and I don't like the idea of it being so flimsy in the boxes
Yes! It comes in the blue bag. When I get a box, I put on some nitrile gloves and use my hands to scoop it all out into about 6-7 tupperware containers, similar to this one: amzn.to/4dgfqJN Then I store in a cool area (room temp) away from light.
My Walmart shortening says prepared from meat fats and vegetable oil is that the same thing as the one you showed saying prepared from animal fats and vegetable fats just different wording
I sure wish you were in my kitchen this afternoon. I made 2 batches of icing and they were both gritty. I put 2 cups of the high ratio shortening (Walmart with lard), beat it for 2 min. Added 2 tsp Kirkland vanilla and beat 2 min. Added 2 T water and added Aldi 10x sugar in about 2 cup increments. Alternated sugar ( the whole 8 cups) and water 7 T. The more I beat it the grainier it got. I made a first batch with Walmart powdered sugar and didn’t sift. I thought that was the problem. Ran out to Aldi and got 3 bags and the same thing happened. I’m ready to tear my hair out. I used this recipe years ago and made wedding cakes. Now that I’m getting back into limited cake making I feel like a beginner who hasn’t got a clue. Can it be saved? Well I figured it out. After I wrote this I checked the vanilla and I’m ashamed to say it expired in 2015. There’s a lesson for all of us. I made a half recipe and it looks gorgeous.
@@KarolynsKakesI thought I had it figured out and the more I beat it the icing turned to cottage cheese again. It was that Walmart shortening with lard. In the 2 years since you posted that video they must have changed it. It was very soft and the vegetable shortening was much stiffer. So after wasting 2 bags of sugar I gave it a try with the veg shortening, new vanilla and it was perfect. I left a 1 star review on the Walmart site. If I could have given a 1 I would have. Bet they don’t post it lol.
HI I just watched your tutorial on Scooby-Doo fondant "plaque". Very entertaining and informative. What I was wondering is about Copyright laws. I live in FL near Disney World and there is a lot of problems with the reuse of the characters. I was wondering if Scooby-Doo falls into that type of legal mess?
It can if you sell it for a profit. Generally, character cakes can be made as a gift. And you take a risk if you sell it for profit. Some people take the risk, some people don't.
Hello Karolyn’s thank you for your time to help us Question this high ratio margin is animal fat but not specifying which animal plus many people with health conscious and Religious purpose they refuse me to use high ratio margarine So I use crisco but now crisco is so expensive so I just bought Walmart brand vegetable shortening Don’t know is like crisco or ? If you have use plz let me know or help me out
Hi Karolyn! Thank you so much for this video! I have a question...I just purchased that Sweetex. I can't get these tiny balls to come out. I beat it for over 10 minutes...no extra ingredients...just Sweetex. Have you ever had that problem? Thank you so much!!
Hmmmm, I haven't had that problem. It isn't expired, is it? Also, are you just mixing it alone or with butter? Sometimes, if the butter is too soft when you mix it with the shortening, it can clump up. The butter has to be slightly soft where you can press with pressure and slightly indent it.
@@KarolynsKakes Thank you for responding! The company said that it isn't expired according to the outside of the box. It has a 081622 date 🤔 They say that's when they packaged it. I don't trust it 😅 I didn't mix anything else in with it. I was just trying to smooth out the shortening with the mixer. That's why I reached out to ask you if the lumps were normal. You have more experience with it. I'm assuming it's not a good batch. I'll send it back. On another note, I truly appreciate your videos so much!!! I love your creativity and honesty about this line of work. It's been so helpful to me 🤗❤️❤️❤️ Blessings to you and your business!!! Thank you for everything!!
Thanks so much for doing this! I always follow your recipes although I don’t make enough cakes to buy a huge box of sweetex. I’m getting ready to do another cake and I’m gonna try and find the Walmart brand. Last time I did a cake my Walmart didn’t have it 😕but figure I can order online if it’s not in store
Karolyn, I am looking for a good shortning for pies, would you know of any that are flavored besides crisco? I sort of want that " bakery " flavor that you get and I know most bakeries do not use butter, infact I don't really like butter crusts unless its for apple pie
Hmmmmm, I've only seen flavored Crisco so I'm not sure if any of the other ones come flavored! You could always use high ratio shortening and add a little butter extract to get the flavor?
Hello just joined loved the video I’m located and Florida and just started back doing cakes on my own how much shortening should I use and how much butter since we have more humid and hot weather here?
Hi Lola! I have family in FLA and I know how insanely humid it is there! When it's hot and humid up here in PA, I will do 2 1/2 sticks of butter and 3/4 cup of the shortening.
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What is the shelf life of all 3?
Just a suggestion.... But I dampen my towel when I put it over the mixer. The dampness captures the sugar dust. 😉
Omg DUH! Why didn’t I think of that?! Thank you!
Good idea! Doesn't it make your frosting too gooey?
I have a piece that attaches to my bowl so the sugar doesn't fly everywhere!!
I would’ve liked to see you do a blind taste test. I’m sure you’d know the icing with Crisco because of its texture. But the other 2 that seem so similar, that would’ve been an interesting take. Anyone else agree? Keep on keeping on❣️ Love your style and love your kakes. Love the videos too 😊
Yes. Cuz then she mightve thought walmart was better thinning it was her favorite sweetex. I wish she would've!!!!
She did do a taste test comparison. Sweetex was best, Walmart shortening with lard was next and Crisco came in last.
She said a “blind tasting “ meaning she didn’t know which was what . And I also would’ve liked to see it done that way
I use the Walmart brand and really like it. The sweetex is harder to get and way too much for me to store. Thank you for doing this video. I often wondered if the walmart brand was comparable.
I’m glad it helped!
Made frosting today using the Wal Mart brand for the first time and it came out really good. Definitely a different mouth feel than Crisco. Thank you for sharing this and I love your channel.
That's wonderful Patrick! You're welcome! 😊🙌
The main ingredient in the high ratio shortening is "palm oil" since they changed the formula. Walmart shortening has both animal and vegetable fat so you may need to take that into account for some clients. ;)
Thank you! I can't believe I didn't address that in the video. Oops LOL
I appreciate you!
I agree with you. I learned the hard way that shortening containing animal fat shouldn’t be used for icing or frosting cakes. My stomach didn’t like it, I started feeling nauseous just after eating the cake. I felt sick for a few days and other members of my family too.
So we shouldn't use the Walmart Crisco for frosting?
Hi Karolyn. When I first started making cakes I used Crisco. Then, like you, I learned about Sweetex and have never looked back. I'm disappointed that they removed the trans-fat, as I can definitely tell a difference, but it still remains my favorite shortening to use. That said, I do not use my 50lb box fast enough to feel like its safe to keep at room temperature for months so I keep mine in the freezer. Yep. It freezes very well! I divide my 50 lb box in to food safe bread bags and then just flatten them and stack them in the freezer. When I need shortening for my buttercream I just take out a bag and let it sit out overnight and it's good to go. I've been doing this for years and have never had a problem with it going bad.
That is a great tip, thank you for sharing! 🙌😊
Thank you for the tip!!! I def don't need 50 pounds. So I'm going to try to freeze it
How long does it last in the freezer?
@@Rachaelnmmm I've kept in for as long as 9 months.
May l ask which of the Sweetex you use? Sweetex Flex Finest High Ration Cake & Icing,
Sweetex Gloden Flex Cake & Icing or
Sweetex Flex (not golden) Cake & Icing. Goodness gracious l sure have made this harder than needs to be but will appreciate any help.
I am one of those who also invests in Sweetex but now that everything is out of control expensive I have found a great way to stretch my dollars on that Sweetex. I use half Sweetex and half of this Walmart animal shortening and it tastes exactly the same!!!! Just take your recipe and instead of using 6 oz of either one just use 3 oz of each. Enjoy!!
What a great tip!! Thank you so much!🙌🏼🙌🏼
The salt in the butter will make the icing sweeter without needing as much sugar; it’s the same reason that you add salt to cookies as well. Taste buds get overwhelmed and salt helps to break the sugar free from the taste receptors so that you can taste again (or that’s what Alton Brown said years ago in an episode on ice cream)
Woman, your videos are friggin' GOLD. And what-the... I just noticed I never "hit that little bell for notifications" so I've been missing your uploads.... well, it's done now! 🧡
Awwww thank you! And you can’t forget the bell!! 🤣🤣
I am not a professional, but I love to make cakes for friends and family. I have always used the Wilton buttercream method, but I am going to try your recipe this weekend using the Walmart shortening. Thank you! I'm excited to see the difference!
Yay!!! Let me know how it turns out!
How did it turn out for you?
Hi there! I wanted to let you know of a place that i get some of my baking stuff from. It’s Country Kitchen. When i first heard about using shortening in my buttercream I decided to go look at the pricing on there. It worked out great! They do sale Sweetex there and i was able to get a smaller amount so i was able to try it before going all in. I actually just made a buttercream, maybe two weeks ago and my ratio was half butter to same amount of sweetex. I LOVE IT!!! I was totally shocked by the taste after. Wow! Anywho, the pricing on the Sweetex is at $6.95 for 12ox, 4.25ib for $27.95 and then the big box,50lbs, for $225.25. I love learning from you!
That's great to know, thank you so much! I called the company who manufactures Sweetex and asked if they could sell it in smaller amounts. They said that they don't have the equipment to process it. So this is a great option. And it really does make a difference in the taste! It's totally worth the investment.
Thank you, thank you thank you!! I use crisco for my buttercream and always thought I was doing something wrong, I had a hard time making roses and getting smooth cake look! I gave up frosting cakes 😔 it was too frustrating.. I dont like the taste of all butter frosting.. Your video made me so happy! I will try with the high ratio shortening! 🙂
It might be worth trying a swiss meringue shortening. I have been an American buttercream girl for 25yrs, but just tried a SMBC I got from Bake My Day Mimo (which she apparently got from another CakeTuber) and I am just blown away. It doesn't actually have you whip the egg whites first, and since it uses pasteurized egg whites in a carton you don't need to heat them snd deal with the double boiler BS.
If someone would have told me 5yrs ago I would be singing the praises of something other than American Buttercream, I would have nevwr believed it. But now I get why people all love this simple Swiss Meringue Buttercream. It's pretty dreamy. I also made moew traditional SMBC where I whipped the whites first--it was good, but the simpler recipe was just the best.
In Texas-so we have hot summers. Trying out different buttercream recipes, I tried this with the Walmart Shortening.
So pleased with the ease, and result of this recipe. Thank you for your comparison test for us
How did the buttercream hold up in the heat? I wanted to make a high ratio one that holds up but want to try the Walmart one for price and ease.
I appreciate this so much! So I no longer have a business and have moved with no longer affordable access to Sweetex. I did get a small amount from etsy for a special cake but just couldn't see paying that on a regular basis. So, I went back to. Crisco. It is nice to have a middle of the road option. My preferred icing is SMB but one that also uses mix of butter and shortening. The Hi Ratio just has a more luxurious mouth feel. So I agree with you on that but nice to have options. Thanks again.
I've been using the Walmart brand because I can no longer buy the Sweetex locally. I also have not used Sweetex without the trans fats. I have to say since I started following your recipe, using less shortening and more butter than I was and excluding the additional salt I am getting a much better result with the Walmart brand. If I had a choice I would love to go back to sweetex with trans fats simply for how smooth my icing was then. I realize trans fats are not good for us however so many other things are not either😁😁 Thank you so much for filming this comparison 🥰🥰 as usual I enjoy learning from you!!
Thanks girl! Do you find that the Walmart shortening based icing doesn’t crust as well? I had someone else say that and would love to know.
@@KarolynsKakes it crusts very well!! I was having issues with my icing cracking with it until I started following your recipe.
I live in Canada 🇨🇦 I can't find the Walmart shortening here but I buy when I cross over to Buffalo its the best shortening for making your buttercream icing.
When I took my cake class at Michaels we were told to use Crisco! But then a couple years ago I watched a video where the lady used Walmart brand and so I tried it and I liked it! When I started buying it it was $2 for the 3 lb canister ! Now the same size is almost $5 for 3 pounds! (Wonder why) but we were also told in class to use meringue powder and I thought we absolutely had to do that so it would “crust”, And then 1 day I found out you don’t have to use meringue powder, the instructor was just pushing Wilton products! Now I do use Wilton products just not the meringue powder
Yes! I did the same, took the basic Wilton classes. I never used the meringue powder for Buttercream. But they did introduce me to Wilton clear vanilla which I love!
Not only do I ALWAYS learn from you, you ALWAYS make me laugh! Thank you so much! Love from NJ as ALWAYS lol.💜
You’re welcome love!! 💜🙏🏼
@@KarolynsKakes 😊💜
I’m the newest subscriber. I got to say thank you so much for sharing different kinds of shortening! I didn’t know that high ratio shortening was a thing when you shared another video of how to make your American buttercream. I love to be in kitchen a lot with cooking and baking and taught myself on a lot elements of cooking and baking right through TH-cam itself. I don’t have cooking as a career, but basically as a hobby. I’m currently starting to extend my knowledge on frostings. I already know how to pipe and frost cakes as well as filling cakes too along with frosting a crumb coat on cake. I haven’t tried your recipe for your American buttercream but I will try it soon. Since I don’t bake a lot of cakes, I might want to try out the Walmart’s high-ratio shortening for sturdiness in the frosting (and more budget-friendly). But however I will look into all of that soon. Thanks again for the video! It’s very helpful.
Michael! This is wonderful, I'm so glad it was helpful! 🙏
Just had to tell you my story about sweetex shortening. I purchased the 50lb bag at Amazon. I got out my food saver and bagged the sweetex in 5lb bags and put them in my freezer. I kept 1 bag out to use. Just an idea for someone who wants to try it. I absolutely love the sweetex above all others.
Thank you so much for the tip! And the Sweetex really does trump all the others. I know it's pricey, but it's totally worth it!
Always wondered why with Crisco it feels like you have to add more sugar to get a thicker consistency. This video makes so much sense bc more sugar makes it over the top sweet but needed the thickness or sturdiness. Definitely will try great value with this new info.
Yes! The Crisco is thinner and oilier than the other 2 shortenings. Wait til you see the difference in the consistency!
This was awesome!! Answered all my questions!
Try using heavy cream; it makes it so rich and creamy😋
Thank you for this video. You quoted the price for the Walmart shortening. It was $4 and change. Here in Florida the same can is $5.18. I have 3 full containers of WM all veg shortening. Guess I have to use it up but I will buy a can of regular shortening to see it it helps me pipe flowers. I have learned a lot from your channel. Thanks so much
I filmed this video a few years ago, I'm sure the price went up since then!
The all veg shortening will be somewhat greasier than the other one. 😊
How's the taste?
I'm so happy you made this video!
I was making buttercream for a cake a couple years ago and I used crisco. My icing had such a gritty and greasy texture that I thought I was going to gag. I had no idea what happened and thought it was the powdered sugar. I used a different brand of sugar and the same thing happened. I finally gave up and did a little research on what was causing it. I found out it was the shortening.
I don't sell cakes and I only make them for friends and family. It's something I enjoy doing most of the time. I bought a small bucket of high ratio shortening and I paid a pretty penny for it. I think I got it off Etsy. 😂
I loved how it made my buttercream so creamy and smooth and held up to warmer temps since I live in NC. I just can't afford to spend the money on a 50lb block of it no more than I use it. I will definitely be trying out the Walmart brand on my next batch of buttercream.
The Walmart brand is actually a pretty good substitute! The Sweetex is still the best, I wish they sold it in smaller sizes. I called the company before and they said they don't have the manufacturing equipment to make smaller sizes, so that stinks!
Hey Karolyn I’ve used Walmart brand very often. They actually changed the look of the can previously trying to throw us off. It had a pie on the can before. Enjoy 😉
Good to know, thanks girl!
You always give such great information in such a funny way. So happy to find an ingredient that could help my buttercream half as good as yours. Thank you for sharing and keep on caking 💜
Check local cake supply stores in your area. All of the ones near me sell hi ratio shortening in smaller amts. They buy the 50 lb box and break it down into 1, 2 and 5 lb containers.
Thank you! 🙌
Thanks for this video. It really gives clarity!
Glad it was helpful!
I use Sweetex and LOVE it so much! I get mine from the Restaurant Store. I from outside Philly as well so we just drive down to Wilmington, De to get there. Takes us about 25, 30 minutes but worth the drive. I get all mu sugars there, my containers, my mixer, mixing spoons, etc. Love the store so much. If you are a member, you save so much money.
Where near Philly are you? They have Sweetex at PJP Marketplace in Philly! There's a restaurant store near me that has the other supplies, but they don't have the Sweetex.
Thank you for doing this video. It’s good to see a comparison of these frostings. Here in Canada, I found a small tub of 750 g from a local bakery store warehouse for around $10 which is quite pricy.
It’s ridiculous that the company doesn’t sell it in smaller containers. The markup is insane.
Hi do you mind telling me where in Canada you got it? Really wanna try it before purchasing the 50lb
@@shenelleyards8803maccals
Thank you for sharing the experiment, it was very helpful!
Glad you enjoyed it!
I sometimes use the cap to measure the vanilla.
Thank you so much for your informative videos ..helps me be more secure in baking and any question is valid ..appreciate it
Thank you for this comparison! Very helpful.
I was wondering if you ever tried using vegetable only shortening as a kosher option if that would work?
The Crisco is an all-vegetable shortening. The Sweetex is soy based. So I believe those 2 options are kosher. The Walmart brand has animal fat, so that isn't.
If you were a decorator before Crisco changed its formula to remove Trans Fats in early 2000, you would have seen how Crisco used to be almost exactly like Walmart with animal fats (not the all vegetable). Since the formula change, Crisco just isn't that good anymore, and I'm not sure why bakers still use it in icing. The most likely reason is old recipes being used today which specifically call for Crisco.
Excellent video, very informative fir those who use shortening. Personally, I use Alpine and not sweetex, but they are very similar. Maybe you could get ahold of some Alpine and compare that.
Thank you for this review! I will definitely try the Alpine and compare it to the Sweetex 😊🙌
These videos are so incredibly helpful! I stood in the store watching your shortening comparison before purchasing. Every tip is just spot on fabulous info. Thanks!
Which one did you get?!
@@KarolynsKakes Walmart. I'm less than amateur and 2 kiddos birthdays this weekend. All will be delicious. So glad for your review, I would have just grabbed Costco, knowing no difference.
@@KarolynsKakes Spectacular hit with the cake. 12 9 yr Olds and 4 12yr Olds were raving about how yummy the cake was, couldn't believe mom made it. It was a fun thumbs up.
@@KarolynsKakeswill you do a cake using 12, 14, 16 inch cakes please
After watching your video, I rushed to Walmart to find their shortening then made a half batch of your buttercream. It was very good to me but then again I’ve never had sweetex.
It's a good substitute, I was surprised! Much smoother than all vegetable shortening. But, yes, the Sweetex is even smoother than that!
Hi Karolyn ! Thanks so much for the video! I too purchased the 2pound contaoner of hi ratio shortening from amazon at that expensive price till I watch a couple videos on u tube and suggested using the walmart brand but not all walmart stores have it in stock. But it is better than crisco as far as being a little stiffer for newbies! I was wonderring if your recipe holds up good in the heat with all that butter? I've been going all shortening in fear of it melting! Just a home baker for family I wished they ssold smaller amounts of sweetex for bakers like us that dont bake that much! I can't tell you how much I enjoy your videos and thank you so much for all you do!
I actually called the company who makes it and they said they don't have the machinery to manufacture it into smaller containers. Which SUCKS! I use more sweetex (3/4 cup) in the Summer in my icing, which helps to stabilize it. In the Winter, I only use 1/2 cup. I have found that it's okay that way. Now, I don't recommend the cake sits in the heat for long and to keep it as cool as possible. If you're making a cake for an outdoor party, you may be better using mostly sweetex in the icing!
Thank you very much for your video! Very informative and well one. I always use Crisco for my Peruvian Alfajores. Next time I will try the Walmart brand and check the results. I will keep you posted.
Please let me know how it turns out!
cool. I will be trying both brands
Let me know how you like it!
So surprised to have come across and watched this video. I am a home baker and have been making and selling cakes for around 15 years; birthday, wedding, etc. About 9 years ago I learned of and tried sweetex high ratio shortening, and ordered it on amazon to make my icing. I was so disappointed with the texture of it that I actually threw it away!! I found it to be extremely gritty. I have used the Walmart brand ever since and love it so I am very surprised at this comparison. Don't know why the difference is so drastic?? I guess just personal preferences. I use swiss meringue buttercream more often now because people seem to prefer it's less sweet taste. Best to you
Wow, I never experienced a gritty taste with the Sweetex. That really stinks! But at least you found an icing that works for you.😊
I’m in the UK and had no idea what shortening is. I’ve managed to buy some Crisco from Amazon UK but can’t get the Sweetex version. I can only find it for £489 for the 50lb box. That’s $605!!!! A bit out of my league 😢. Loving the videos though. Thanks for all the tips x
Whoa!! That's insane. I contacted the manufacturer of the high ratio shortening and they said they can't make it in smaller quantities because they don't have the equipment for it. That really stinks!
Thank you for this video, I'm not using the crisco. Sandy
Omg Thank You so much for your comparisons. I only bake for family and friends,and not that often anymore as I am disabled so long times in the kitchen isn't something I can do anymore. I am fixing to be making a wedding cake for a friend's daughter in may. I am fixing to start Taste Test Cakes/cupcakes... I seen you video one flavoring just a few of each kind. I am nervous about this cake as I do normal basic flavors all the time. My last wedding cake was a Lemon Cake with fresh Raspberry filling, it was awesome. This new cake is a Lemon Lavender Cake, she wants a white cake n White buttercream frosting.... So it's all extracts for flavors. But I have never worked with Lavender before so I am nervous. Any tips or ideas on combination verities will be greatly appreciated. Also, any idea on which Lavender Extract is best, as I need a clear one and will have to buy online as I live in a tiny Town and my local stores won't have it. TIA y'all ❤️🤟❤️
I've actually never had a request for Lavender flavored anything, so I haven't worked with it and can't recommend anything. I'm sorry I can't help you there!
I noticed the Walmart doesn’t crust as well. If you tried to put the impression mat on the cake it is difficult
Ooh good to know. Thank you!
That's when you add a tbs of meringue powder to your icing it stabilizes it
I have ues sweetex since 1982 l love it i buy it by the 50# block . You cant beat it.
It's THE BEST and totally worth the investment!🎉
Hello Karolyn! I typically use Swiss meringue buttercream because it’s less sweeter than American buttercream. I was wondering if You know if can use veggie shortening on Swiss meringue ?
I use the high ratio walmart shortening with butter for my Swiss meringue
Really would have liked a third party blind taste test to drive your point home.... Thanks for sharing!!
Thank you for all your videos. Walmart brand is my go to because I don’t bake that much.
I’m curious about how you make your cakes. I’ll check your videos for availability. Thanks again!
Thank you for this video!!!! It’s so informative and exactly what I was wondering!!! Love your energy!!!
You're welcome Kay! 😊
Love this video. I think if you’re piping flowers that the sweetex holds up better. If you’re gonna put time and energy into making a beautiful cake, then it’s worth the money to buy sweetex. Also, you can freeze it in airtight containers.
Good to know it freezes well, thank you!
It’s not worth it when sweetex costs $9 per lb before tax. On average, how much icing do you use for a fully decorated 2 layer cake?
Thank you thank you thank you for this video. I came across it at the most perfect time!
Glad it was helpful!
SO GRATEFUL FOR THIS!!! :D
Wow, you are a gem!! I learn so much from you. So grateful.
Wow, thank you Dara! 😊💜
Thank you for sharing! Definitely I will try the Walmart brand.
Thank you so much for your lovely videos but I am living in France and can’t find sweetex could you please tell me what to use instead ?
100% agree that the sweetex is better. I have used the Walmart brand and definitely notice the difference in taste. I only use it in a pinch.
You're right! It's good in a pinch. But once you have Sweetex, it's hard to use anything else!
Thanks for this video! It really helps. I’m new to the bakery world and I just started a cake decorating class. The instructor says to never get the shortening with animal fat in it….but to get the only “all” vegetable shortening or only use sweetex….she also used no butter in her frosting…however your video says to stay far away from “all” vegetable shortening….why do you say this?
Everyone has their personal preferences! I find that the all vegetable shortening is greasier and not as dense.
@@KarolynsKakes that makes sense! Thanks for the info!
Sweetex is absolutely the best, however, I'll use Crisco before Walmart shortening. I use Amazon for certain products but I refuse to pay their exorbitant marked up prices on many things. Yes, they deliver to doorstep but we still go out. We don't sit at home all the time so of course we stop and shop. As for the people that insanely markup prices on everything from toilet paper to Sweetex to toys etc, they can keep it. I don't need it or want it that badly!!!! Thanks for all your helpful videos.
I feel ya!
Thank you so much for this video about the Walmart Shortening. I love your videos and I had been wondering about the this particular shortening. I am very encouraged by the results you got and I am going to try it. Is it possible to use only shortening with no butter in frosting? I am asking because I am wanting some frosting to practice with on a cake dummy, and since butter is so expensive, I am wanting to save some money since it won't be eaten.
You're welcome Rach! And, yes, all shortening icing is great for practice!
I liked your video comparing different shortening brands. I liked the idea of using high ratio shortening such as sweetex instead of Crisco brand, but because Sweetex is quite expensive and only comes in 50lbs, I decided to use the Walmart brand. Sadly I wouldn’t recommend it. Everyone at home got sick. Nausea was the symptom that everybody felt for about three days. I know it was the shortening because it happened about two hours later after eating the cake. It was disappointing because the texture of the buttercream was much better than when I use the Crisco brand. After such experience I did my research and I found out that shortening containing animal fat shouldn’t be used for frosting or icing cakes. I will suggest that you don’t suggest people to try it as an alternative.
Oh no I'm sorry to hear that! I've had icing with that in it and didn't have any adverse effects. I've heard other people use it with success as well, so I'm not sure why that happened. Hope you're all feeling better!
I've been using Walmart brand for years. Never heard of Sweetex. I may order some.
Have you ever heard of All Bake it’s an all purpose baking shortening with clean ingredients 🤔
Thanks so much, it was very informative.
What a delightful person you are...
p s Can you freeze this frosting?
p p s By the way, "great value" shortening is not sold in Canada... Go figure. Tried looking for substitutes, no luck.
Awww mannn! That stinks!
You can freeze the frosting for a few months, I wouldn't freeze it longer than 3-4 months. Freeze in an airtight container or freezer bag. Thaw overnight in the fridge (still in the bag / container). Then remove from fridge and thaw on countertop (still in the bag / container) until soft. Add to mixing bowl and rewhip the frosting, I also like to add a teeny bit more vanilla flavoring too!
I love the Walmart brand. It blends a beautiful creamy buttercream
Thanks for the share !!! Great video 🙏🏻🙏🏻🙏🏻💖
Thanks for all your quick responses. Any ideas if Sweetex is safe for someone with a peanut allergy. I went to order some online and there is conflicting info on whether it is made in a nutfree facility or not
I've read that the machines they use may come in contact with nuts, but the product itself is nut free. I've had people with nut allergies order my cakes with Sweetex without an issue. But it's definitely something you'd want to make people aware of. Some nut allergies aren't as severe (so they could eat products produced in a facility that has nuts).
I tried the walmart brand last year and it was a disaster ! I just got some sweetex in the mail. I am so excited to try it! If anyone is trying the walmart brand I hope they have more success than I did . Maybe it was my recipe ??? Thanks for all your videos. I have learned so much from you !!!!
Was it definitely the shortening and not the all vegetable shortening?
@@KarolynsKakes yes but I didnt use your recipe. I used someone else’s and maybe the ratio between the butter and shortening was wrong. It was really greasy. I’m trying out the sweetex tomorrow 😊
@@penny6958 wait til you see the difference!
Hi Karolyn , firstly I am from the UK and love your very informative videos.i am just a beginner baker and I've only ever made buttercream twice up to now. Can you please tell me what shortening agent I would need to use here in the UK to make the buttercream. Am I correct in saying that the shortening you use compared to UK would that be lard ? This comes in blocks,I'm not sure.It seems strange to me using lard to mix with icing sugar? Help please . Thank you from a confused learner baker.xx
Lard is our equivalent here in UK and yep strange 🤔
@@jillsimmonds7174 thanks for your reply. I still can't imagine using lard with icing sugar though.It would change the taste and texture don't you think.
Thanks again Jill and happy baking.x
Excellent excellent video! Could you do a video for Swiss meringue buttercream using this Walmart shortening or even the Sweetex shortening? I find American buttercream to be too sweet due to the powdered sugar. I prefer the taste of granulated sugar.
Hi, Karolyn I have a question for you. Have you ever used half and half meaning swiss meringue buttercream, and American buttercream? And does this cut down on the sweetness?
I never have. If I want to cut the sweetness, I add less sugar.
What if you prefer to use unsalted butter? What would the measurements be for regular salt? Thanks so much!!
I would do 1/4 tsp salt.
not sure if this is of help to anyone but check your local cake decorating shops for smaller containers of sweetex. my cake decorating shop sells them in deli containers. this is in canoga park, ca
Yes! I've seen it on sites like Etsy as well 😊
Hi I was wondering so how much can you frost with a batch of the 1/2 cut shortening and 2pound of sugar, n the butter?? Since i haven’t used buttercream for ever. I only use whipped cream frosting. Which is harder for decorating but super delicious 🤤 n not sweet at all. And I love to see all those perfectly buttercream cakes! So I need to try it !
One batch will frost a 10" cake. It's definitely sweeter than whipped icing, but holds up SO much better!
Hi karolyn, is there any particular reason you used 1/2 cup shortening in this recipe vs your usual recipe using 3/4 cup shortening?
Tfs!
I’ve been using 1/2 cup shortening lately and still have good results. I Feel like in the warmer months, I will most likely use more shortening because it will make the Buttercream more stable. But in the colder months, I don’t really have to worry about the butter melting, so I can use less shortening with pretty much the same result.
I also use the walmart shortening. The sweetex shorting is too pricey for me.
Do you use the recipe she gave or have your own? If you use your own recipe do you mind sharing?
Can you do a video about how keep from gaining weight with a baking business? 😂 I saw you throw those cake scraps in the sink and I thought wow I would have shoved that in my face! The self control!
Someone else asked me to do a video on that! Let me figure out what I can say and maybe I’ll post that soon 🎂💪🏼
I have been chewing mint gum while baking. That helps.... Unless it's something caramel or coffee 🤦♀️
I am in Tennessee. We can't use eggs, butter, cream cheese, or milk in our frostings. Can the butter be left out of this frosting?
Yes! You can do all shortening and add butter extract to get that flavor.
Thank you for doing this comparison. I would love to purchase Sweetex but it will expire before I use it all so I use all butter. I’ll try to find Walmart’s shortening.
Shortening really helps to stabilize the icing!
I have a question can I use this for a Red Velvet cake because I normally use cream cheese but I’m trying to elevate lol….also how could I make a chocolate version and does this icing firm up.
Can you use lard?
How do the ingredients compare on the Walmart one vs sweetex?
Would have been nice if I went over that! I have to see and will let you know 😊
The Walmart shortening has beef fat and soybean fat as well. The Sweetex is all soy based, no animal fats. I'm sorry I left that out of the video!
@@KarolynsKakes thank you!!
So no lard fat? that’s why I didn’t bother to try it I can’t eat pork.
@@merimebardhi5129 I could kick myself because I didn't say it in the video. The Walmart shortening is animal fat. But the Sweetex is soy based, no animal fat. So that would work for you!
I really want to know if the shortening will help my cake not melt. I am from the Caribbean. It gets very hot sometimes and my cakes melt so i really want to know...
The shortening melts at a higher temperature than butter. It still melts, but not as fast as butter does! So it holds up better than an all-butter icing in the heat.
Your vanilla buttercream is good for piping decoration on the cake
Like roses and whatever have u?
Yes! You just shouldn't thin it out too much with liquid. When piping roses, you want the icing on the stiffer side.
@@KarolynsKakes I messaged u on Instagram
Hello Karolyn, you teach so well and always make me laugh!! I live in Trenton, NJ and will be driving to Philly on Tuesday. Which PJP Carry’s the Sweetex? The one on Frankfort Ave or Aramigo Ave? Thanks for your help :-).
They both have it! I've been going to Frankford Ave because it's closer to me. It's all the way in the back of the store!
Hello k hey when you say medium what number is that cause I always get confused when they medium sorry to ask
Medium meaning my mixer setting? That is a 3-4 out of 10.
I have learned so much from you in the short time I have been watching your videos. Thank you for your expertise advice. I have been using the Walmart brand for awhile. have a great Sunday. 🥰🙂😊
You’re welcome Barbara! I am late to the party with this Walmart brand, I can’t believe I just heard about it!
Hi - I just received my Sweetex. Question: does it come in that box and then blue plastic? I was surprised - I guess I thought it would come enclosed like in a plastic bucket or something. My OCD is really bothering me about this! Is it safe? It was FedExed and I don't like the idea of it being so flimsy in the boxes
Yes! It comes in the blue bag. When I get a box, I put on some nitrile gloves and use my hands to scoop it all out into about 6-7 tupperware containers, similar to this one:
amzn.to/4dgfqJN
Then I store in a cool area (room temp) away from light.
My Walmart shortening says prepared from meat fats and vegetable oil is that the same thing as the one you showed saying prepared from animal fats and vegetable fats just different wording
Yeah it's the same thing!
I sure wish you were in my kitchen this afternoon. I made 2 batches of icing and they were both gritty. I put 2 cups of the high ratio shortening (Walmart with lard), beat it for 2 min. Added 2 tsp Kirkland vanilla and beat 2 min. Added 2 T water and added Aldi 10x sugar in about 2 cup increments. Alternated sugar ( the whole 8 cups) and water 7 T. The more I beat it the grainier it got. I made a first batch with Walmart powdered sugar and didn’t sift. I thought that was the problem. Ran out to Aldi and got 3 bags and the same thing happened. I’m ready to tear my hair out. I used this recipe years ago and made wedding cakes. Now that I’m getting back into limited cake making I feel like a beginner who hasn’t got a clue. Can it be saved?
Well I figured it out. After I wrote this I checked the vanilla and I’m ashamed to say it expired in 2015. There’s a lesson for all of us. I made a half recipe and it looks gorgeous.
UGH!! I've had that happen before! At least you figured it out though 🙏
@@KarolynsKakesI thought I had it figured out and the more I beat it the icing turned to cottage cheese again. It was that Walmart shortening with lard. In the 2 years since you posted that video they must have changed it. It was very soft and the vegetable shortening was much stiffer. So after wasting 2 bags of sugar I gave it a try with the veg shortening, new vanilla and it was perfect. I left a 1 star review on the Walmart site. If I could have given a 1 I would have. Bet they don’t post it lol.
HI I just watched your tutorial on Scooby-Doo fondant "plaque". Very entertaining and informative. What I was wondering is about Copyright laws. I live in FL near Disney World and there is a lot of problems with the reuse of the characters. I was wondering if Scooby-Doo falls into that type of legal mess?
It can if you sell it for a profit. Generally, character cakes can be made as a gift. And you take a risk if you sell it for profit. Some people take the risk, some people don't.
Hello Karolyn’s thank you for your time to help us
Question this high ratio margin is animal fat but not specifying which animal plus many people with health conscious and Religious purpose they refuse me to use high ratio margarine
So I use crisco but now crisco is so expensive so I just bought Walmart brand vegetable shortening
Don’t know is like crisco or ?
If you have use plz let me know or help me out
Crisco and Walmart all vegetable shortening are both vegetable shortening so they are basically the same thing.
Where I am in trinidad there is also a brand called cookeen.
Is that high ratio shortening? What is is made from?
Hi Karolyn! Thank you so much for this video! I have a question...I just purchased that Sweetex. I can't get these tiny balls to come out. I beat it for over 10 minutes...no extra ingredients...just Sweetex. Have you ever had that problem? Thank you so much!!
Hmmmm, I haven't had that problem. It isn't expired, is it?
Also, are you just mixing it alone or with butter?
Sometimes, if the butter is too soft when you mix it with the shortening, it can clump up. The butter has to be slightly soft where you can press with pressure and slightly indent it.
@@KarolynsKakes Thank you for responding! The company said that it isn't expired according to the outside of the box. It has a 081622 date 🤔 They say that's when they packaged it. I don't trust it 😅 I didn't mix anything else in with it. I was just trying to smooth out the shortening with the mixer. That's why I reached out to ask you if the lumps were normal. You have more experience with it. I'm assuming it's not a good batch. I'll send it back. On another note, I truly appreciate your videos so much!!! I love your creativity and honesty about this line of work. It's been so helpful to me 🤗❤️❤️❤️ Blessings to you and your business!!! Thank you for everything!!
Thanks so much for doing this! I always follow your recipes although I don’t make enough cakes to buy a huge box of sweetex. I’m getting ready to do another cake and I’m gonna try and find the Walmart brand. Last time I did a cake my Walmart didn’t have it 😕but figure I can order online if it’s not in store
You're welcome Tricia, let me know how you like it!
Karolyn, I am looking for a good shortning for pies, would you know of any that are flavored besides crisco? I sort of want that " bakery " flavor that you get and I know most bakeries do not use butter, infact I don't really like butter crusts unless its for apple pie
CRISCO is gross tasting imo
Hmmmmm, I've only seen flavored Crisco so I'm not sure if any of the other ones come flavored! You could always use high ratio shortening and add a little butter extract to get the flavor?
Hello just joined loved the video I’m located and Florida and just started back doing cakes on my own how much shortening should I use and how much butter since we have more humid and hot weather here?
Hi Lola! I have family in FLA and I know how insanely humid it is there!
When it's hot and humid up here in PA, I will do 2 1/2 sticks of butter and 3/4 cup of the shortening.