Bc With Hiratio Not Crusting As We Speak - What Is Wrong???

Decorating By Peridot Updated 22 Jul 2009 , 11:37pm by JanH

Peridot Posted 18 Jul 2009 , 7:22pm
post #1 of 45

HELP PLEASE.....

I am a little "upset" at the moment. I used HiRatio (Sweetex) for the first time in my BC today and it is not crusting!!!! Still just sitting there doing nothing.....

Here is the recipe that I used:
1/2 cup hot Creamora (1/2 c water to 1/2 cup Creamora powdered coffee creamer)
9 oz Sweetex
9 oz Crisco
8 cups powdered sugar
1 T. flavoring of choice

I am using this on a trial cake but I need to do it for keeps tomorrow! The BC was the smoothest ever and I was so excited (WOW - just like velvet) and now it has been on the cake for an hour and it still has not crusted. I want to and always do the Viva thing and this is not even a remote possibility now. I would hate to see what would happen if I laid fondant over this as I am sure it would come out of the bottom or bubble or something.

I also had a lot of air bubbles in the stuff and I doubled the recipe so that it would fill my KA and hopefully would avoid that problem. Maybe I beat it toooooo much --- toooo little....who knows anymore.

Suggestions - HELP - is this what HiRatio does - not crust? I have always used Indydeb's and her's crusts perfectly but it is all Crisco no HiRatio. I must say that this recipe is much creamier and smoother than Indy's (sorry Indy - as I am a disciple of yours). I wanted to try the HiRatio and drove 5 hours round trip to get it and paid a premium price.

Any help or suggestions would be appreciated from all of you HiRatio CCer's.

Thanks.

44 replies
Wesha Posted 18 Jul 2009 , 9:41pm
post #2 of 45

Maybe it is too humid in your kitchen or too much liquid in the frosting?

sweetjan Posted 18 Jul 2009 , 9:52pm
post #3 of 45

That happens to me when I use too much liquid. The recipe usually requires only several tablespoons, not 1/2 cup.
HTH

cathie_shinnick Posted 18 Jul 2009 , 10:00pm
post #4 of 45

I too think too much liquid. I use only high ratio and it crusts very well. good luck

Peridot Posted 19 Jul 2009 , 12:04am
post #5 of 45

Not humid today in Wisconsin - high was 65!!! And I have AC but not on today!! I will use less liquid tomorrow. Thanks for answering me question. I really loved the texture of it - I still can't believe what a difference the HiRatio makes.

indydebi Posted 19 Jul 2009 , 12:17am
post #6 of 45

Is your 18 ounces of fat by weight or volume? A liquid cup is 8 ounces so if it's by volume, you used over 2 cups of fat. If it's 18 oz by weight, would you convert that to cups so we know how much fat you used? (A cup of nails weighs different than a cup of feathers.)

More fat ... less crusting.

IcedTea4Me2 Posted 19 Jul 2009 , 12:52am
post #7 of 45

I, too, have that problem with hi-ratio. I love the taste and texture, but it seems to be alot harder to work with. I don't know what the answer is. I thought maybe it was the humidity in my kitchen. I used Indydebi's buttercream before that and it crusts absolutely wonderfully. To go from that to this is very difficult, but I do love the hi-ratio buttercream in all other aspects.

Lisa

Peridot Posted 19 Jul 2009 , 1:05am
post #8 of 45

Good point Indy!

I weighed it on my little scale and six ounces was one cup - so I used 1 1/2 cups of each kind. I also also weighed the Crisco.

I might have been off 1/4 to 1/2 of an ounce or so. Indy - do you have to be very exact?

I also used the whole 1/2 cup of liquid.

whisperingmadcow Posted 19 Jul 2009 , 1:16am
post #9 of 45

I use high ratio shortening in IndyDebi's recipe and it works every time. Very smooth, very nice. I find that it goes from not crushed to crushed in a matter of seconds, so when I go to smooth it with the viva, I get that elephant skin look.

indydebi Posted 19 Jul 2009 , 1:23am
post #10 of 45
Quote:
Originally Posted by Peridot

Good point Indy!

I weighed it on my little scale and six ounces was one cup - so I used 1 1/2 cups of each kind. I also also weighed the Crisco.

I might have been off 1/4 to 1/2 of an ounce or so. Indy - do you have to be very exact?

I also used the whole 1/2 cup of liquid.




1.5 cups of EACH kind = 3 cups of fat.
8 cups of p.sugar is a little more than 2 lbs of sugar. (2 lbs is about 7 cups)
My recipe calls for 1-1/3 cups of fat to 2 lbs of sugar.
Looks like you used twice as much fat as was needed.
More fat = less crusting.

I've read lots of good things about the hi-ratio ..... I gotta get some of this stuff and try it out!

msulli10 Posted 19 Jul 2009 , 1:51am
post #11 of 45

If it won't crust, try smoothing it with a hot spatula. Dip it in very hot water, wipe it dry and smooth your icing. Keep dipping it in the hot water, wipe dry and smooth. Should work fine.

auntbeesbaking Posted 19 Jul 2009 , 3:08am
post #12 of 45

I don't know if this would be helpful, but in my frosting I use 1 TB of meringue powder which is what I was taught to help with crusting. I haven't used any of the recipes from this site yet so I don't know if it would be appropriate or not.

Good Luck!

Eisskween Posted 19 Jul 2009 , 3:46am
post #13 of 45

Didn't the recipe call for meringue powder? That's usually what promotes the crusting. I could be wrong. But that's just my thought.

dandelion56602 Posted 19 Jul 2009 , 4:10am
post #14 of 45

Another thing that I see is 1/2 C water + 1/2 creamer does not = 1/2 cup creamer. Do you mix this & then measure 1/2 c from that? I use Sugarshack's recipe, which uses creamer & hi-ratio (Indydebi, once you use it you'll never look back!!! & I get Wesson's Super Quik Blend & is about 1/2 the price of Sweetex). But when I use 14 T Creamer mixture I only use 10 T of water & 10 T creamer & this gives me 14 T of the mixture. Hope that makes sense. And about 190 g or 6.8 oz = 1 C shortening

madgeowens Posted 19 Jul 2009 , 4:30am
post #15 of 45

Wow I never knew butter cream was so difficult.....I hope i never have this problem....and by the way I use 2 tablespoons usually of liquid....I prefer cream....but never all that you used....wow thats too much....sometimes, I find I do not need any because its humid and does not need any....try another recipe maybe

madgeowens Posted 19 Jul 2009 , 4:32am
post #16 of 45

also yes I also use meringue powder

Deb_ Posted 19 Jul 2009 , 4:43am
post #17 of 45

As you get used to the hi-ratio you'll see that you don't need nearly as much as regular shortening. I use about 1/3 less hi-ratio in place of Crisco so for example if the recipe calls for 1 cup of Crisco, I use 2/3 cup.

Try using less hi-ratio and a little less liquid and your icing should crust better for you.

leah_s Posted 19 Jul 2009 , 5:02am
post #18 of 45

I actually prefer a non-crusting bc. I find it much easier to work with. But I never understood the Viva thing.

madgeowens Posted 19 Jul 2009 , 6:36am
post #19 of 45

I love the viva "thing" because it makes my butter cream look like smooth fondant without fondant..icon_smile.gif

plbennett_8 Posted 19 Jul 2009 , 11:48am
post #20 of 45
Quote:
Originally Posted by dandelion56602

I get Wesson's Super Quik Blend & is about 1/2 the price of Sweetex).




What is Wesson's Super Quik Blend? I have never heard of it? It's high ratio? Cheaper??? I'm ALL up for that if it works like Sweetex icon_biggrin.gif

Pat

giraffe11 Posted 19 Jul 2009 , 12:17pm
post #21 of 45

Many hi-ratio recipes are meant to be non-crusting, I think. I use WBH house buttercream a lot and it is a lovely hi-ratio recipe that does not crust at all.
Easiest thing to do is probably just find another recipe. Sorry

auntbeesbaking Posted 19 Jul 2009 , 12:38pm
post #22 of 45

Just a quick note with the Viva thing - if it has a pattern to it, it will also imprint that on your cake. They have a diamond pattern and I used it on several of my cakes (bottom row in my pics - "We love our grandmas" and the Baptism one). Because I can't seem to get the frosting perfect like I would like to on a big cake (like a full sheet cake), the Viva thing helps and adds another dimension to the cake. (*Note: if I had some of the talent you ladies (and guys) did, I wouldn't need to look for some alternatives! icon_wink.gif )

Have a great day!

Peridot Posted 19 Jul 2009 , 1:01pm
post #23 of 45

Thanks to all of you!!!

I am going to try it again - but today I am going to go back to Indy's recipe as I know that I will have success. I am going to have to think about all of the info and try a trial run again - less shortening & less water. This time I am certainly not going to do a double batch.

The recipe did not ask for meringue powder, neither does Indy's.

Indy - please get some HiRatio and then let us know how to change your fantastic recipe to get the results that we do now. I love your recipe. I am interested to hear what you have to say after you try the HiRatio I was quite surprised at the difference in the texture of the BC. I am just a newbie at this compared to most of you and I could not imagine that the HiRatio would make any difference - but it does.

Would love to know about Wessons Super Quik Blend.

My HiRatio was $3.50 a pound and I bought six pounds. If I ever get this thing figured out I will order a larger quantity on line which will be a much better price per pound even with shipping and freeze it. You can freeze it for up to a year - just divide it up into the size that you would use for your recipe and only un-thaw what you are going to use at the time. I froze my 6 pounds in smaller 1 cup to 2 cup chunks and took out what I needed yesterday and did not notice any difference.

The owner of the store where I bought the HiRatio said that a lot of her customer's freeze theirs and have never had any problems and it does not change the consistency or anything else and that her sister who decorates cakes as a business freezes hers all of the time.

IcedTea4Me2 Posted 19 Jul 2009 , 2:26pm
post #24 of 45
Quote:
Quote:

Indy - please get some HiRatio and then let us know how to change your fantastic recipe to get the results that we do now. I love your recipe. I am interested to hear what you have to say after you try the HiRatio I was quite surprised at the difference in the texture of the BC. I am just a newbie at this compared to most of you and I could not imagine that the HiRatio would make any difference - but it does.





I'll second that! I'm going to try to make some changes this week with my recipe keeping the numbers/ratios mentioned earlier in mind. This is like a science/chemistry experiment, and that was never my strong suit. LOL

Thanks for all the advice.

Lisa

newmansmom2004 Posted 19 Jul 2009 , 3:53pm
post #25 of 45
Quote:
Originally Posted by dandelion56602

I get Wesson's Super Quik Blend & is about 1/2 the price of Sweetex).




I, too, use the Super Quik Blend and like it just as well as Sweetex or Alpine. I can get it at a local bakery and it's definitely much cheaper.

To the OP, I'm curious as to why you mix Crisco and hi-ratio shortening? Seems to me that using Crisco would negate the benefits of hi-ratio shortening.

tonedna Posted 19 Jul 2009 , 5:17pm
post #26 of 45
Quote:
Originally Posted by indydebi

Quote:
Originally Posted by Peridot

Good point Indy!

I weighed it on my little scale and six ounces was one cup - so I used 1 1/2 cups of each kind. I also also weighed the Crisco.

I might have been off 1/4 to 1/2 of an ounce or so. Indy - do you have to be very exact?

I also used the whole 1/2 cup of liquid.



1.5 cups of EACH kind = 3 cups of fat.
8 cups of p.sugar is a little more than 2 lbs of sugar. (2 lbs is about 7 cups)
My recipe calls for 1-1/3 cups of fat to 2 lbs of sugar.
Looks like you used twice as much fat as was needed.
More fat = less crusting.

I've read lots of good things about the hi-ratio ..... I gotta get some of this stuff and try it out!





I used the crisco for years...but once you go high ratio you wont want to turn back..Is buttercream heaven!

Edna icon_smile.gif

DefyGravity Posted 19 Jul 2009 , 5:29pm
post #27 of 45

I always thought meringue powder just stopped the colors from bleeding into each other. I've skipped it in my BC before and never had a problem with it not crusting.

DsLady614 Posted 19 Jul 2009 , 5:31pm
post #28 of 45

The key to using Hi-Ratio, according to the lady I bought it from, is to use less. If you use 1 cup of regular shortening, use 2/3 cup of Hi-Ratio. I didn't know this the first time I used it and my icing didn't crust on a very important cake. I freaked!!

Also, meringue powder does NOT make buttercream crust. I really wish instructors would stop teaching that. The crusting is caused by the ratio of fat to sugar.

jules5000 Posted 19 Jul 2009 , 8:58pm
post #29 of 45

I had never heard of this till the other day on here. Is it a special kind of shortening? Are you trying this new shortening in an old recipe? If it is something that is new and different You might even try to contact that company that makes it and tell them what you are trying to do with it and what you need. They may be able to come up with what changes you need to make to your recipe. That is if it isn't just that You used too much shortening. I have made Indydebi's icing twice and I love it. It tastes good and crusts good, but no matter what you put in it might be the new shortening also. Somebody mentioned that they thought a recipe called for Meringue powder, but if they were talking about Indydebi's recipe it is different. It calls for a package of Dreamwhip. No, actually it calls for 3 T. dreamwhip. I didn't catch that the first time I made it and just put the whole package in, but it still was very good.

jules5000 Posted 19 Jul 2009 , 8:58pm
post #30 of 45

I had never heard of this till the other day on here. Is it a special kind of shortening? Are you trying this new shortening in an old recipe? If it is something that is new and different You might even try to contact that company that makes it and tell them what you are trying to do with it and what you need. They may be able to come up with what changes you need to make to your recipe. That is if it isn't just that You used too much shortening. I have made Indydebi's icing twice and I love it. It tastes good and crusts good, but no matter what you put in it might be the new shortening also. Somebody mentioned that they thought a recipe called for Meringue powder, but if they were talking about Indydebi's recipe it is different. It calls for a package of Dreamwhip. No, actually it calls for 3 T. dreamwhip. I didn't catch that the first time I made it and just put the whole package in, but it still was very good.

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