Beckyintheboro Posted 19 Jun 2013 , 12:41pm
post #1 of

I was looking at switching from Crisco to high ratio shortening. I have a hard time smoothing cakes with regular icing, so I currently use a crusting buttercream that uses equal amounts of butter and Crisco, then I use the Viva method to smooth my cakes. Does anyone know if I can use the Viva method with high ratio shortening? If so, do I substitute the same amount of high ratio shortening for Crisco? Thanks for any advice you may be able to offer. :)

2 replies
kearniesue Posted 19 Jun 2013 , 1:35pm
post #2 of

I'm nost sure Becky, but I can tell you that I used to only use a crusting buttercream and always seemed to struggle with smoothing.  I switched to IMBC and it is much easier to work with!  You should give it a try.

maybenot Posted 19 Jun 2013 , 6:58pm
post #3 of

Yes, if your current crisco recipe is crusting and can be smoothed with Viva, then use the same amount of high ratio and smooth it the same way.

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