High Ratio In Indydebi's Bc?

Decorating By chanda Updated 29 Aug 2009 , 12:29pm by cas17

chanda Posted 28 Aug 2009 , 10:59pm
post #1 of 9

Is it necessary to use high ratio shortening in indydebi's buttercream?


8 replies
2SchnauzerLady Posted 28 Aug 2009 , 11:20pm
post #2 of 9

It comes out much smoother - I've made it with both. With the transfat free - It crusted nicely, but it also had a LOT of cracks.

veronica720 Posted 28 Aug 2009 , 11:25pm
post #3 of 9

In the recipe she uses crisco, which is definately not high ratio.

I want to try her recipe also, but I will try it with both so I can see if there is enough of a difference.

Does her recipe need to be refridgerated? (since it has milk)

icer101 Posted 28 Aug 2009 , 11:37pm
post #4 of 9

indydebi...doesn,t use high ratio shortening.. but sugarshack does.. it is a cleaner tasting icing when you use hi-ratio shortening. it is not greasy feeling or tasting..hth

cas17 Posted 29 Aug 2009 , 1:26am
post #5 of 9

i always replace the regular shortening with hi ratio in recipes cos it will definitely taste better. even used it in my class buttercream last year in my wilton courses : )

CakeRx Posted 29 Aug 2009 , 2:24am
post #6 of 9

What is the name of a high ratio brand? Thanks!

veronica720 Posted 29 Aug 2009 , 2:27am
post #7 of 9

There is 'Alpine' and 'Sweetex' that I know of

CakeRx Posted 29 Aug 2009 , 2:29am
post #8 of 9


cas17 Posted 29 Aug 2009 , 12:29pm
post #9 of 9

my local cake store also sells CK brand that is good.

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