Is crisco interchangable with high ratio shortening in a buttecream recipe? And would it be the exact measurements as crisco or do I need to reduce the amount?
Yes, you can use Crisco. High ratio does produce a better butter cream though. If I am using high ratio(which I always do)and the recipe doesn't specify high ratio, I will use less high ratio than the amount of shortening the recipe calls for. Hope that makes sense.
After using both I only use hi ratio now. It has a much cleaner taste and not as greasy mouth feel. You CAN use Crisco, the final outcome just isn't quite as nice. I think I've read before that people using hi-ratio will use less in their recipes, but I don't. I use the same as I would any other shortening and my icing turns out fine. I may be adding more water though because its thicker than crisco.
When I used Crisco...and used IndyDebi's recipe, I used 1 1/3 cup of Crisco. When I switched to High Ratio..I only use 1 cup now because of the ease of weighing out the shortening. I could never, ever, ever go back to Crisco....High Ratio is the Cadillac of shortening. A HUGE difference.