This is a great recipe and you can add any flavor to it, melted semi sweet chocolate, butterscoth, white chocolate, oreo’s etc. B/c the ingredients are so simple, the flavors of anything you add to it really comes forth. The texture it’s nice and creamy. I hope you all enjoy it, this is my little token of thanks to all those that share their recipe here !!


  • 1 Lb Unsalted butter (softened)
  • 1lb Hish Ration Shortening
  • 2 Lb Confectioner’s sugar ( 10 X Sugar) sifting optional
  • 2-4 Tblsp Vanilla


itchypox Says... 27 May 2010 , 6:47pm

Great reciepe, I have used a similar reciepe for years. 1 stick unsalted butter (this is equal to 1/2 cup) 1/2 cup high ratio shortening 2 Lbs Confectioner's Sugar (1lb equal 4 cups) 1 tsp clear vanilla

sweetann Says... 28 May 2010 , 4:23am

wat is high ratio shortening is it not crisco or does it say high ratio shortening im getting ready to do my very first wedding cake and i need some help,i need help with mousses and fillings thaks

CarolynsCakesandCreations Says... 28 May 2010 , 12:16pm

I second the above question. Where can one find high ratio shortening and what is the difference between that and regular veg. shortening?

LuvLyrics Says... 29 May 2010 , 11:36am

High ratio shortening it's a shortening with the transfat, you can look up sweetex, but it can be expensive .. yes you can use Crisco.

LuvLyrics Says... 29 May 2010 , 11:41am

Can you see the instruction for the recipe? This is my first time posting a recipe but I don't see the instructions I wrote. ???

Just in case.. here it is.

Add the shortening (crisco) and butter to the bowl and beat it using a the wire whisk attachment till no lumps and fluffy, in medium speed., lower speed and add vanilla and sugar, increase speed to again, and beat till fluffy again... add any flavoring u want, melted chocolate, crushed oreos, caramel, dulce de leche etc.. just make sure you cool down melted chocolate before you add it, it can be left out of the fridge for days.

LuvLyrics Says... 29 May 2010 , 11:44am

itchypox.. I use same amount of sugar and fat, b/c since I used it for fillings, I don't need it to crust, and it's not too sweet, like that whatever flavor I add comes trough specially if I am using ABC.

How is it for you with 2lbs of 10X confecitoner's?

emily42897 Says... 31 May 2010 , 6:09pm

Are you using hi-ratio because it comes out smoother?

LuvLyrics Says... 1 Jun 2010 , 5:23pm

Emily, I use High ratio bc I bought a whole 50 lbs of it LOL... actually I use it b/c I find that it blends really well with the butter, and it doesn't coat your tongue, but crisco will be good too or just butter if you want, since it will be used for fillings..HTH... It will be nice and fluffy b/c it's whip with the wire whip rather than the paddle attachment. if you want it even smoother, then take the time to sift the sugar, this to me makes it smoother, but it's not necessary.

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