Originally Posted by ntertayneme
Does the hi-ratio shortnening crust like the regular shortening recipes for buttercream do? I'm curious as I use the Viva papertowel method to smooth my cakes... I'd love to know as I'll definitely try some of it if it does!
Hi-ratio shortening only differs from regular shortening by the added emulsifiers, agents that make it fluffier if you whip it, nothing else. You substitute it in the same amounts as any recipe calling for shortening. You can even deep fry with it (costly, lol.)
Crusting depends on the amount of sugar in your recipe and how much butter and shortening combined (fat) is in it. The more fat, the less crusting you are going to get. It has nothing to do with the "type" of shortening, as mentioned above. Find a recipe that says crusting in it and replace shortening with hi-ratio 1 for 1 and you will have no problems. There is a recipe for the VIVA paper towel method on CC that is crusting.
Hi-ratio shortening also has other benefits besides tasting better (less greasy on the tongue). It remains stable at a wider range of temperatures and enables it to hold more air when beaten. It can also incorporate more sugar and liquid than regular shortening without breaking, and it accepts coloring agents better.
I hope that clears up some of the misinformation.