Author: BREN28, Location: TEXASPosted: Thu Jul 02, 2009 6:38 am Post subject:
have question about the amount you would use. in my normal recipe i would use 2 cups shortening to 2 lb ps in that thread, i read that you would use 1 cup high ratio to 2 lb ps one person in that thread said she used 1 cup high ratio and 1 cup butter, so if i wanted to use a recipe with half high ratio and half butter, is that what i should use or should i use 1/2 cup high ratio and 1/2 cup butter? just wondering,because i didnt want to ruin a batch of buttercream because i used to much or not enough of it.
thanks for your help!
From what i understand, it doesn't matter what type of 'fat' you are using, your ratio for a crusting BC should be approx 1 C fat to 1Lb of sugar. So, regardless of whether you are using hi-ratio, regular shortening, or butter, it should still be one to one. So say you want to use your half butter half shortening recipe... It would be 1/2 C butter, 1/2 C shortening, and 1 LB of sugar. BTW hi ratio and regular shortening are interchangable. They are they same product, but hi ratio is formulated specifically for icings whereas regular shortening is not.
Someone correct me if I'm wrong.
Author: indydebi, Location: Indianapolis INPosted: Thu Jul 02, 2009 8:44 pm Post subject:
I have no idea what the correct ratio is, but the more fat the less crusting. More sugar, more crusting. I finally figured out a way to remember which way was which: Fat is slippery so more fat will cause the icing to slide off of the cake which is what I never want to happen, so I never want "more fat" in the mix.
It is one hundred percent fat with added emulsifiers, white in color and does not contain any added salt or water. The difference between it and regular shortening is that it contains microemulsifiers that allow a batter to hold more sugar and liquid. It also gives a finer and smoother texture to cakes and help keep them moist, as well as keeps icings more stable with a less greasy mouth feel.
It is one hundred percent fat with added emulsifiers, white in color and does not contain any added salt or water. The difference between it and regular shortening is that it contains microemulsifiers that allow a batter to hold more sugar and liquid. It also gives a finer and smoother texture to cakes and help keep them moist, as well as keeps icings more stable with a less greasy mouth feel.
Hope this can help
Author: BREN28, Location: TEXASPosted: Mon Jul 06, 2009 7:53 am Post subject:
Posted: Wed Jul 01, 2009 6:13 pm Post subject: Diff between shortning and hi-ratio shortning?
Hopefully, someone else can answer this question.
