I use a very light buttercream that is almost like an Italian buttercream. When I use Crisco in the buttercream and it is hot outside, It will start to melt a bit at the bottom border of the cake from the oil. I am wondering if using the Hi Ratio shorting will prevent this and stabilize the frosting a bit more?? Anyone know or have experience with this at all??
Absolutley yes. It's amazing the taste, stability and texture difference it makes.
I have definitely found that hi-ratio shortening helps to stabilize. I live in the Cayman Islands, so its hot all year round. I always add hi-ratio shortening to my buttercream - the only exception is with my cupcakes. The hi-ratio definitely makes a great difference, not to mention that you can get a really smooth look because it crusts extremely well!
I hope this helps!