Hi, I have a question .....how do you adjust the amount of shortening in a recipe if you want to use the high ratio.
If it calls for 1 cup of shortening, how much of the high ratio would you use...etc....

thanks so much!!

I hope it's the same amount because thats how I do it!

It is

Its the same amount. The only difference between regular shortening and high ratio is that high ratio produces a nice buttercream which is not gritty and does not leave that greasy feeling in your mouth like regular shortening does. However, Indydebi uses a particular recipe that uses crisco that many other CC'ers have raved about.

Oh great, thanks so much!!!

I have to disagree. I use about 1/3 less. There's a difference in how much moisture high ratio shortening absorbs in a recipe compared to Crisco type shortening. I find that my buttercream is too dense when I use the same amount of high ratio shortening as the cheap stuff. I'm much happier with the consistency of my BC with less.

You might just want to experiment with it. Try less and see what you think. If you think it's not right you can just toss the rest in and finish mixing it.

I was also told you should use less. I know the first time I used high ration in buttercream I didn't and it was a nightmare. Never crusted and I had no clue why until I mentioned it to the lady at the cake decorating store. So, for 1 cup I use 2/3 cup instead.

Here are some hi-ratio b/c recipes:

http://cakecentral.com/cake-decorating-ftopict-633723-.html

HTH