I use Indydebi's icing recipe. I switched to hi ratio shortening and now I cannot get the icing to smooth nearly as nicely and I have a few crater like places in it. It almost seems too moist...like it doesn't want to crust properly. I made 2 cakes last weekend, and felt as though I had to battle with getting them smooth...for WAYYY too long.
I was reading a thread on here about emulsifiers. So, now I am wondering if there is any chance that by my switching to hi ratio...I have changed how the icing performs? Oh...and I use HWC in my recipe in place of the milk she calls for. So, I am assuming this adds some emulsifier, as well?
I am open for any ideas/suggestions as to what I might be doing that is causing this. I have 3 cakes to do this weekend, and really don't want the headache I had last weekend trying to smooth my icing.
Any help is appreciated!
Hi Ratio does have emulsifiers in it. I guess the best thing is to go back to the original recipe. The HWC probably does not effect it much, if at all - except for taste