Hi-Ratio Shortening For Imbc

Baking By vita752001 Updated 25 Mar 2010 , 12:06am by prterrell

vita752001 Posted 24 Mar 2010 , 6:48pm
post #1 of 5

Hello!!! Have you ever use hi-ratio shortening to make IMBC? I was told that using 3/4 part butter & 1/4 part hi-ratio shortening in IMBC will make the buttercream more stable, is that right?? Thank you icon_smile.gif

4 replies
prterrell Posted 24 Mar 2010 , 7:23pm
post #2 of 5

I've added regular shortening to IMBC to help it hold up better in the heat of GA summers, so I would imagine Hi-ratio would work even better.

vita752001 Posted 24 Mar 2010 , 10:19pm
post #3 of 5

Good to know, thanks prterrel. I'll try that next time.

mamawrobin Posted 24 Mar 2010 , 11:52pm
post #4 of 5

Could you do the same to SMBC or is that a stupid question?

prterrell Posted 25 Mar 2010 , 12:06am
post #5 of 5

I would imagine you could, but I've never made SMBC.

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