I'm sure this has been asked before but I can't seem to find the post. I want to try this recipe, (I've read all the rave reviews!), & I really don't want to waste my high ratio shortening (have to order, shipping is unreal!) so I'd like to make my first batch a small one. Anyone have tips?

I usually make a small batch - just remember it's 1 cup shortening to 1 lb of PS. I decrease the amount of creamer proportionately. My mixer does not hold the full amount - the max I can do is 4 lbs of sugar and 4 cups shortening.

I buy the grocery store brand shortening (Harris Teeter) - it is high ratio. I have read California has banned it because of the transfats, but most states still allow it.

I was in Atlanta over the weekend and went to this wonderful store called Cake Art. They have almost EVERYTHING..... They had hi-ratio shortning - 3 lbs for $11.99
I am going to make my first batch this week using the hi-ratio. Have used off brand before and I dont think I did it right. So now I have all the real stuff and I am going to try again. This Cake Art store has a neat website to. I don't think I can post it here but you can google it... just look up cake Art in Tucker GA.

A large part of the success of Sugarshack's BC is that the mixing bowl gets filled to capacity which really cuts down the amount of air that gets into the icing. I don't use her recipe but I have tried halving mine and it gets lots of air bubbles as compared to when my bowl is completely full. You can freeze this icing and then thaw and re-whip gently when you want to use it in the future.

Hi & thanks for the responses! I just finished my first batch of Sugarshack's Frosting & it is great!! Thanks TNTfundraiser for the tip about 1 cup shortening to 1lb sugar. I did 3 & 3 and I have more than enough! I do have air bubbles which I knew I would since it didn't completely fill the bowl but this is a great tasting not sooo sweet and incredibly smooth icing! Better than anything I have ever seen with Crisco. I too recently found some off store brand shortening with transfat in it & thought I hit the jackpot! What I'm reading now that's not so?!! Tell me it aint so TexasSugar!

I'm not sure how to describe high ratio shortening, since I haven't used it.

But High ratio and Transfat are not interchangeable terms, they are describing different things.

Information on shortening and transfat...
http://lowfatcooking.about.com/od/faqs/f/hydrogenated.htm