O.K. I finally purchased some Alpine hi-ratio shortening. I need to frost a cake for my daughter's birthday. I have heard that the shortening is so different that you use different proportions of water, confect.sugar, salt and meringue powder than usual. I currently use the Wilton recipe. What changes do I need to make?

I believe there are recipes here on CC specifically for hi-ratio shortening. You may want to look for that. With regards to measurement, I have read somewhere that they use less than what is normally needed.

Here are some hi-ratio b/c frosting recipes:

http://forum.cakecentral.com/cake-decorating-ftopict-464693-.html

Once you've tried hi-ratio, you'll never go back to Crisco....