Hi Ratio Question

Decorating By kettlevalleygirl Updated 19 Sep 2009 , 2:49am by tarascupcakes

kettlevalleygirl Posted 18 Sep 2009 , 7:17pm
post #1 of 10

I was wondering if you use Hi Ratio Shortening in recipes, that just use the regular shortening?
For Example, the Wilton Buttercream Recipe, can the regular shortening that you would use be substituted for Hi Ratio Shortening?
Why is Hi Ratio so good? Fluffier? Less Greasy?


9 replies
ebredhawk Posted 18 Sep 2009 , 7:27pm
post #2 of 10

until my first BC disaster, i made my icing with regular Crisco. that was the day i realized not all shortening is created equal! in my experience, hi-ratio holds up SO much better than regular shortening. having those pesky trans fats is worth it for an icing that is stable and won't slide off your cake! depending on the day i use about the same amount as i did before, just with the hi-ratio instead. it's a change that is well worth it!

kettlevalleygirl Posted 18 Sep 2009 , 7:37pm
post #3 of 10

thank you!

AnitaK Posted 18 Sep 2009 , 9:57pm
post #4 of 10

What exactly IS hi ratio shortening?

kettlevalleygirl Posted 18 Sep 2009 , 10:05pm
post #5 of 10

Hopefully somebody will be able to explain it, all I understand is that your icing is more stable and it tastes better....anybody out there in icing land??

cakenutz Posted 18 Sep 2009 , 10:13pm
post #6 of 10

it is an emulsified shortening which as I understand it it that it has been whipped to make it lighter.

cakenutz Posted 18 Sep 2009 , 10:16pm
post #7 of 10

I hit submit to fast it is mixed with water at a very high speed to blend them together to stabilize it.

TeriO Posted 18 Sep 2009 , 10:27pm
post #8 of 10

Does it say on the can whether it is high ratio or not?

JanH Posted 19 Sep 2009 , 1:10am
post #9 of 10

Here's a similar post with replies:


Everything you ever wanted to know about hi-ratio:



tarascupcakes Posted 19 Sep 2009 , 2:49am
post #10 of 10

It would be nice if you could get this stuff locally in my area of NC. I hate them darn shipping charges!

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