Do you substitute 1 for 1 or should I be reducing the amount of crisco for hi-ratio?? Help please!
Debi emailed me because I asked her and she still uses crisco not hi ratio and has not had any issues since the change. I was going to go crazy and buy the high ratio, but I am going to try hers with reg crisco first. I need my buttercream to crust to do an impression mat.
I have also used indydebi's bc with Crisco, in fact I'm using it this weekend for a BIG wedding cake because it's supposed to be rainy and humid this weekend
I was having a lot of trans fat free Crisco issues, and than I read about her recipe using the Crisco and standing up well in the heat so I decided to give it a try. It really does crust well and I don't seem to get the shiny, wet look that I was getting with other recipes using Crisco. I think the Dream Whip is the reason, it seems to stabilize the icing.
I'm not sure about the hi-ratio conversion as I've never used it, maybe if indydebi doesn't see this tonight, you could PM her and ask, she's always willing to help.
I just like the taste of the hi ratio better, but thanks anyway! giving myself a bump..
What does her recipie yield? It dosnt say.. or im just blind!