I know it's expensive but it is meant for icing and other baked goods. I don't really make icing with shortening anymore, and if I do it's only about 25% of the fat in the recipe.
Even when you use regular shortening, with or without trans fats, you get that nasty grease film in your mouth. With hi ratio you don't have to worry about that. It's also formulated differently than regular shortening and you don't have to use as much in your regular recipe.