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?
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!
What exactly IS hi ratio shortening?
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??
it is an emulsified shortening which as I understand it it that it has been whipped to make it lighter.
I hit submit to fast it is mixed with water at a very high speed to blend them together to stabilize it.
Does it say on the can whether it is high ratio or not?
Here's a similar post with replies:
Everything you ever wanted to know about hi-ratio:
It would be nice if you could get this stuff locally in my area of NC. I hate them darn shipping charges!