Hi,

This is my first time using hi ratio shortening. I used it with Supr smooth icing sugar from Kitchen krafts. It does not taste like my normal buttercreme with crisco and domino powered sugar. Am I supposed to add something else to make it taste better? It also seems to be much thicker. I used the same amount of water as I normally do. 2 Tablespoons per 1 cup crisco. And 1 extra for thin conscensity. Another thing, If I use milk instead of water, does it need to be immediatly refridgated? Thansk so much for your help. this cake is VERY important. Its for my inlaws Annevirsary.

I've never used the high ratio shortening, but did you add any flavoring to your icing?

I only use Hi-Ratio Shortening becasue it does not have any taste and is much lighter than Crisco.

I add butter, almond and vanilla flavoring to my frosting it's tastes fantastic, everybody raves about it.

Also if it is to thick add water until it is the consistency you are used to.

Hope this helps some.

Ok Here is my recipe for icing:

1 Cup Hi Ratio Shortening
2 TBL White Icing Base (brite white)
7 cups 6x Powder Sugar
1/2 cup water
1 to 3 or 4 tsp or to taste what ever flavor you want. You can use extracts or louann flavored oils but use less of the oil flavoring because it is strong. I use my own flavoring mixture that gives me a unique great tasting icing. Plus you do no get that greasy taste on your palette from hi ratio.

6x powder sugar is important. It is commercial grade and has less starch in it which provides a smoother icing without grit and clumping. You will notice a difference of taste at first because it is tasteless. This allows you the opportunity to make it your own because it holds flavoing better because it absorbs better. It also absorbs liquid better and does not break down like crisco so you use less per recipe.

Any classes I have taken or even other decorators have asked me about my icing because you can definitely tell the difference between crisco and hi ratio.

I have used hi ratio shortening and I don't know if it's because I am used to regular shortening but it made my icing taste awful. I used it with and without butter and even added extra vanilla and it still tasted wierd. I just stick with the regular stuff.
Heather

It is TWO tablespoons of water to one recipe of stiff icing in order to get thin.
That could be why it was too thick. You had medium.

CakemanOH:

Very similar to the recipe I have using the hi-ratio and 6x powdered sugar. I always get rave reviews about the icing.

And you can control the thickness alot better. I always make two icings for my cakes.

A softer version to ice the whole cake, and a thicker (more sugar added) for the decarations. holds a good shape to the flowers and defines the borders.

CakemanOH, or anyone who knows--

You mentioned Brite White icing base in your recipe. I don't know what that is and the lady who was at the cake dec shop didn't either. Could you help me out with this? Is it something I can get on line or substitute for?

Thanks!!

I get it locally. You would probably have to go online somewhere to get it. It is added as an extra stabilizer, for taste and for fluffiness and texture.

I found Angel White Icing Base on www.sugarcraft.com. If anyone sees it elsewhere, please be sure to post.

And the place I purchase mine is also local and it's called Buttercream Icing Base.

I would really like to know what it is, because in my local store she buys it in bulk and they bag it up for resale.

I am getting the feeling that it is either powdered milk or some kind of powdered vanilla.

I have been trying to figure it out for the longest time, so if anyone has any idea I would appreciate it.

cj

I have a wonderful recipe that has the powered sugar, heavy cream, hi ratio shortening, butter extract and vanilla extract. Everyone raves about it and it holds up really well! I don't use water or butter at all..

Could someone share what hi-ration shortening is and where you get it?

OMG loriesmom that sounds wonderful. Would you mind posting the recipe???

SarahJane hi-ratio shortening has less water than Crisco so it "holds up" better by being able to absorb more liquid - the two major brands are Alpine and Sweetex. Most cake/bakery supply stores carry it.

I found Butcher Boy hi-ratio shortening at www.columbusfoods.com

You can google a search, but here's two on-line stores to get you going:

www.thebakerskitchen.com

www.kitchenkrafts.com

HTH

Sure!

2 1/2 cups of hi ratio Shortening
1/2 cup heavy whipping cream
2 tsp clear vanilla
2 tsp of butter extract
2 pounds (8 cups) powdered sugar, sifted
3 tablespoons of meringue powder if this is for humid weather.

Add the shortening, cream, extracts in a mixer and blend on low speed until blended. Then slowly add the sugar and meringue powder if you are using it. Do not run it higher then low speed to avoid bubbles.

I use 1/4 cup of cream when I want to use this for roses, etc. It is very light, very pretty butter cream that I just love because I looked hard and long for a buttercream that would stand up against our humid weather! Its a beautiful white, great for wedding cakes! (this recipe will cover and fill one 10 inch party cake or a 1/2 sheet cake) I dont know how long it stays as I always use it immediately.

Thanks for the links for the shortening! I am always looking for a better price!

Hi loriemoms. Because your recipe calls for heavy cream, I assume that it will need refrigeration?? THanks so much.

Nope! The sugar acts as a preservative...

thanks JanH