Will someone please explain to me the difference between Crisco and a high ratio shortening? What is the best to use for a butter cream icing that will be outdoors in August? Where do I get the hight ratio if I need it?

Thanks A Bunch

Heh, heh, heh, I love hi-ratio, ask anyone.

Here's a comprehensive multi-linked thread that should answer all your questions:

http://forum.cakecentral.com/cake-decorating-ftopict-34464.html

The above includes recipes, info on where to buy, and more.)

Just added a GFS store locator:

http://forum.cakecentral.com/cake-decorating-ftopict-262463-.html

HTH