Is it possible to use hi-ratio shortning to replace some of the butter in IMBC? I'm trying to get a "whiter" apperance without having to spend $10.00 a pound for white butter.

TIA

Only once did I try replacing 1/4 of the butter with Crisco and I HATED it! It changed the texture and the taste. It had the same greasy mouth feel as buttercream made with powdered sugar and Crisco, it wasn't gritty though, but Yuck!!! Don't do it, you will ruin a perfectly lovely icing.

Here's a recipe for Toba Garrett's SMBC that has a note about replacing 6 oz. of the butter with hi-ratio in hot weather:

http://tinyurl.com/32urhj
(From epicurious.com.)

Crisco is too greasy for my taste, that's why I love hi-ratio.

moms getting me some high ratio tomarrow /today (due its 300 lol am) but i want to try high ratio due i live in ky like 30 mine to an hour away from tn
and it gets UNGODLY hot then my kitchen gets that much hotter then me sweating (its horrible!) but im hopeing it works!

I use half hi ratio half butter all the time. Does not change the texture at all. The taste is less buttery and most people like that way better. I do add in 1 tbsp vanilla and 1 tsp almond....I wouldn't use crisco in any icing because it does have a greasy mouth feel and an after taste yuck. Hi ratio is the key!