so i got some hi-ratio shortening and well i made up a recipe of buttercream adn i can't put my finger on teh difference but it wasn't waht i expected. Is there something i need to do different i used one half the shortening to the recipe and the longer it sat the better it tasted but it didn't seem to make as much icing and i wish i could just have all of you taste it so i could figure it out. LOL and i had trouble making roses...it wasnt' stiff enough for the center but too stiff for hte petals..they were feathering...I'd appreciate any help

I don't know anything about high ratio shortening. You said you used HALF the shortening the recipe called for? It sounds like that should make a difference.

I use regular all-vegetable shortening, and we all love how the frosting comes out; so I wouldn't experiment with anything else myself.

This probably doesn't help you ... I guess I'm just rambling. My motto is "if it isn't broken, don't fix it." So, if you were satisfied with your icing before you switched to high ratio; then don't change.

I also just started using high ratio shortening and also found that it didn't make as much and I also can't put my finger on what it is that is so different. My entire family likes it better but they can't figure out what the difference is either.

LOL, i always used Crisco but since they have taken the transfat out it doesn't do very well. I actually was able to buy crisco sticks with transfats...

the reason i am even trying the hi ratio (which for me doesn't taste as good as if i had used crisco) is b/c my sil and i am doing the cakes for my other sil wedding and she is having a cake per table, and in light of the recent issue in getting transfat i thought this was a good option. Now i'm not so sure. I'm gonna keep experimenting. since there is a 50# box of shortening on my kitchen table. I need to make it work.

I use hi ratio but use 3/4 c per 1 c regular shortening that my recipe calls for. I think that using half the amount isn't quite enough. That will also help you get more frosting out of your recipe. I also think that will help with the feathering of your petals - if you only use 1/2 the shortening but keep the volume of the PS the same, I think that would make it too dry. Not sure about having it stiff enough for rose bases - I haven't had that problem. But I now use Hershey Kisses for all my rose bases so maybe you could try that too. It is great - you have a stable base that never droops and people get a little chocoloate surprise in their roses.

If you're not using the same amount of shortening you're not going to get the same amount of icing. I use the hi-ratio the same as I would use Crisco or butter. 1C for 1C.

Debbie

I also use the same amount of hi-ratio shortening as the amount of Crisco called for in the recipe (1 cup to 1 cup) and have had great luck with it. Tastes great and it crusts and smooths beautifully too.

I heard the high ratio shortning holds up better in the heat. If you have to make a cake and it's very warm out that day then that would be the shortning to use.