...but I have a few questions.
I have been using Alpine hi ratio shortening (with Sugarshack recipe), and I still have tons. Will I need to adjust any ingredients if I use my hi ratio?
Air bubbles? Does anyone double the recipe to "fill the mixing bowl" and avoid air?
Any other tips?
Indydebi's Crisco icing recipe calls for Dream Whip to stabilize the trans-fat free shortening. However, Alpine like most hi-ratio shortenings is NOT trans-fat free and has more emulsifiers, etc. than Crisco to begin with because of its formulation....
Some members do sub hi-ratio for Crisco on 1:1 basis, but that is expensive and not necessary since cakemanOH's recommendation of 2/3 cup of hi-ratio to 1 cup of Crisco works fine with no loss of performance.
If you're looking for ways to test/use your Alpine in American b/c recipes:
I use sugarshack's method of filling to the bowl and her ratio of fat:sugar (1:1).. But I use 1/2 butter and 1/2 hi ratio and also add 1 or 2 packets of dream whip (matters how much I have on hand). I think it really cuts down on the sweetness.
I also never have airbubbles.