Can I just swap the Crisco out and put hi ratio in? I love the recipe but love the texture hi ratio gives me. Or do I need to make adjustments? I was going to do it in the mixer the sugarshack way.

This is the recipe I use for my BC and I use high ratio. Some people do equal amounts butter to high-ratio but I prefer a little more butter than high-ratio for my buttercream. I use about 2/3 C. high-ratio for it instead.