Indydebi's Buttercream & Hi Ratio Shortening

Baking By rpaige Updated 24 Apr 2013 , 8:16pm by rpaige

rpaige Posted 24 Apr 2013 , 7:13pm
post #1 of 3

I usually use Indydebi's buttercream with Crisco because I could not find hi ratio shortening in my area. Have now obtained the hi ratio shortening and wonder if I need to adjust indydebi's recipe in any way when I use the hi ratio rather than Crisco?  What differences can I expect, if any?


Thanks for your help.

2 replies
bbsmom Posted 24 Apr 2013 , 7:51pm
post #2 of 3

I've used her recipe lots of times and do not change her measurements using high ratio. It crusts very nicely and lasts in the humidity we encounter in FL. The biggest difference I noticed when finally using the high ratio was it seemed to come smoother than with Crisco. HTH

rpaige Posted 24 Apr 2013 , 8:16pm
post #3 of 3

AGood to hear! Im in Georgia and the indydebi BC has held up well with the heat and humidity so I did not want a significant change with the hi ratio. I continued to hear that hi ratio tasted better and really wanted to try. Thanks for your response.

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