AI was wondering if anyone has ever tried using half Crisco and half high ratio shortening for crusting buttercream? If so, what were your results? My recipe is one stick of butter, to 1 1/2 cups shortening. I tried mixing high ratio and Crisco on the last batch and was very pleased with the results. Sure helps to cut a little on the cost to not use all high rario! Thoughts?
There was at least one lady who shared her recipe with me, and she used all shortening. It was two different types of shortening. I never did make it because I prefer butter. I think if it works for you and you were pleased, then go with it. I think if you have to use shortening, high ratio is the better bet because it doesn't have the greasy texture and taste of Crisco.
AAnnieCahill, I am relatively new to cake decorating (less than 2 years) and when I first started I was using Crisco and butter combo. I was having trouble with hairline cracks, blowouts on the sides, and trouble getting sharp edges. I read and read trying to find out what I was doing wrong. I tried indydeb's recipe, Sharon Zambito's and a few others. Still the same problem. Common denominator was the Crisco. I took the plunge and bought hi ratio shortening. Voila! That solved my problem except smoothing it was a huge chore. I always had air bubbles within the icing and it was very hard to spread even though I tried thinning it with more liquid. This past weekend I decided to mix the hi ratio and Crisco. That seemed to alleviate the problems I was having with the hi ratio. It was only a very small cake and before I took the plunge and tried it on a large cake I wanted to see if anyone was doing the same thing.
I think it will definitely work on a larger cake if you want to try it.