Is it necessary to use high ratio shortening in indydebi's buttercream?
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.
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)
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
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 : )
What is the name of a high ratio brand? Thanks!
There is 'Alpine' and 'Sweetex' that I know of
my local cake store also sells CK brand that is good.