Is there any standard conversion when using hi ratio shortening in place of regular shortening in butter cream recipes?? I think I've made twenty different batches of BC in preparation for my daughter's b-day (newbie to baking) The hi ratio definitely leaves you with a less greasy taste in your mouth.

Use the hi-ratio like you normally would use the crisco. Some people say they use a little less hi-ratio. I use the same exact amount.

bc recipe:
1/2 cup salted butter
1/2 cup hi-ratio
2lbs 10x sugar
2tsp clear vanilla
1/4-1/2cup water.

I did find that when using the hi-ratio you don't need to use as much liquid!!

hope this helps!!
b

Thanks!! Just curious also...why do some recipes use water to thin buttercream, while others use milk??

I made some BC a couple days okay using the hi-ratio shortening for the first time. I will say that it does have less of a greasy taste to it and is definately an improvement over using the Crisco.

I used a recipe that was provided by CakemanOH. The only things I did differently was I didn't use the white icing base because I didn't have any (and not sure where to get it), used the 10x powdered sugar (because that's what I have), and my own flavoring combination and it seemed to work out just fine. Here's the recipe:

1 Cup Hi Ratio Shortening
4 TBL White Icing Base
7 cups 6x Powder Sugar
1/2 cup water
1 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.
(try using 1 tsp vanilla, 1/4 tsp butter, 1/4 tsp almond)
2 drops vinegar- This keeps any icing from cracking or stress lines.

You can also add 1 stick of softened butter (I use white butter) to this recipe for buttercream or an 8 oz of cream cheese for a cream cheese icing that crusts. This icing will hold better than crisco in heat and takes less shortening to make because hi ratio does not break down like crisco. You use 1/3 less alpine per cup of crisco for your recipes. Taste wise this is not gritty nor shortening tasting at all. The shelf life is very long and does not need to be refridgerated. Just re-whip before use if it has sat for a few days and it is ready to go. It is important that you use 6 x Sugar. This is a commercial grade and really makes a difference in your icing texture and consistency.

Forgot to add if you want a little less sweet icing I add 1/4 to 1/2 teaspoon fine salt to the recipe.

Where do you buy 6x sugar? Is there a brand name? I usually use C&H sugar. Is that 10x? How can I tell? I don't recall seeing it on the package.

Can anybody tell me what hi ratio is exactly? Is it sold under a brand name? I glanced for it at the store (Wal mart) and it looked like my choices were crisco, wal-mart crisco, or Lard....hmmmm, I'm pretty sure rendered pig fat would make a nasty tasting icing.

Also, with regard to the 6x question...I was told by my cake mentor to use 10x sugar (Domino brand is 10x) but then I posted the question on here and no one seemed to notice a difference between 10x and regular conf sugar (although I do sift any sugar before making the icing). Hope that helps!

You have to buy hi-ratio at bakery stores/web. The stores don't sell it. It's very light and fluffy, like a super-whipped Crisco, but not with a greasy taste. I know it contains palm oil and soy bean oil. Add butter extract. From what I understand, Alpine Shortening has a melting point of 99-110F degrees; Sweetex is lower, but I don't know what the temp range is. Both brands have a higher melting point than Crisco. Look for these two brands on the web. It costs more, but you only need 1/2 cup (approx) per pound of sugar. Note: it does not freeze (Alpine). I tried to do a FBCT this week and it stays soft--even after two days in the freezer.

Yeah, you have to go to a specialty store to get it. Though, you can ask your local grocery store if they can order it; just because they don't keep it on the shelfs doesn't mean they can't get it from one of their sources. Our local grocery store ordered a 50 lbs. box for us from GFS. When we asked GFS about it, they said they could order it for us and it would cost $62. When we had the grocery store order it for us through GFS, they only charged us $58. That's only slightly more then $1 per pound! Definately worth asking your local store, because you'll save money on the shipping and handling.

Does anyone know if there are any specific allergy problems with the hi ratio? Lsawyer mentioned it having palm and soybean oil, does that mean that customers with soy allergies couldn't have it?

A good resource to provide allergen information is FAAN http://www.foodallergy.org/ My son has severe tree nut allergies, so most people with anaphylactic allergies will know what to ask you when placing orders (one reason I can never go to commercial bakeries). Since crisco contains soybean oil, that would raise an issue as well for those avoiding that type of oil.

Hmmm, my frosting made with Alpine shortening also freezes rock hard.

I buy my Sweetex at a local bakeshop too. I have been meaning to ask them though, how should you store it? They have it out at room temp. But, once I open and use some at home, how should I store the leftover? Thanks, Jonna

Wow! I'm wondering what I'm doing wrong--mine won't freeze at all! My freezer is working--no problem there. I guess I'll have to experiment!

I bought a pound of high ratio shortening at my cake supply/hobby house. I haven't tried it yet. The manager said he can get it forme in a 50# block. I can't imagine ordering this online and paying shipping! I need to try the stuff just keep forgetting I have it.

Update: my FBCT is finally frozen! I put them in on Thursday; on Saturday they were still soft. This morning, they're hard as a rock. Does it usually take this long? These are just small triangle pieces to put on the side of my cake.

Forgot to mention that the Fish cake was made in one day, 4 hours. The transfer froze in about 1 hours time.