Hi, do you use the same amt. of hi-ratio shortening in a frosting recipe that you normally use crisco shortening. I,ve read somewhere that you would use less hi-ratio. tia
I use the same amount and never have problems.
Thanks . Periperi for your reply.
Hi-ratio shortening has MORE stabilizers than Crisco so it can absorb MORE liquid without breaking down. As a result, you can use less hi-ratio when converting a Crisco based recipe.
When I got my first cube of Sweetex I used it 1:1 as a Crisco replacement. It was definitely too much of a good thing.... We could hardly eat the frosting because it was too rich (but the frosting definitely didn't have any greasy mouth feel). I compare it to trying to drink heavy cream when you're used to drinking whole milk....
CakemanOH recommends using 2/3 cup of hi-ratio to replace 1 cup of Crisco. And I find that works really well (and makes the hi-ratio more cost effective since hi-ratio IS more expensive than Crisco).
You can try using 2/3 cup hi-ratio:1 cup Crisco in your favorite recipe to see how you like the resulting b/c. (I would recommend experimenting with 1/2 to 1/4 of your standard recipe.)