I finally ordered some high ratio shortening from CK after scouring the neighboring states and finding NOTHING in ANY store 
(snort of disgust). But I just wanted to know... do you do anything differently when using HR, or do you just use it interchangably with Crisco? Any input is appreciated.
When I have used it, I just did the same thing as if I was using regular shortening.
HTH,
HeatherMari
Ok, bear in mind I haven't tried it yet, but I've been told that it's got a less greasy taste than crisco number one, and more importantly, it's designed to hold up against the heat better for summer parties and weddings. I just bought a small tub to test it out. If you'd like, I will let you know what I think of it after making some icing with it. Just let me know!
now I've got to buy something else!
yes just pm me. thanks a lot. Oh on a completetly unrelated topic (but its related to you haha)....The smoothing method? the roller i have is high density but when i roll (no matter how lightly ) it always leaves the lines of the edge of the roller so i roll one straight line and now the cake has two lines in it. i then have to smooth with a paper towel. should i look for a beveled (curved) edge instead of a straight edge on both ends?
Sorry to be so unrelated but i thought id take the opportunity while i could. Please pm me. and thanks for reading!!! 
Hey swingme... yes, you want a roller with a rounded end. Check out the picture of the roller in the tutorial. That is the rounded ends so that you don't get those ANNOYING little lines! That's what I hated about the fondant roller! I will let you know what I think of the HR shortening.
CK is a great place to order stuff. I have done many orders there and they are quick and efficient. She even called me to let me know that two items I ordered were not going to be available for a few weeks, so I wouldn't be surprised when it came. Also, I ordered my stuff Monday afternoon and it got here today, so that is a good turn around in my book, especially since they had to modify my order due to out of stock items. I highly suggest them!
Some people do use less, but I use the same amount. I use the Wilton Class BC icing recipe and using the HR make it taste so much better!
Here is a topic on HR--lots of helpful info: http://forum.cakecentral.com/cake-decorating-ftopict-34464.html
My pleasure!! http://www.countrykitchensa.com/index.aspx
From there simply click on the shopping tab on the top of the page! Too much good stuff there! Have fun going broke! Hehehe!
Hey, Melvira! I just bought some HR at the cake supply store here last week, but I have been too lazy to get around to using it. Anyway, my brand is apparantly called Alpine. It says to mix it (1 C. HR) with 2 lbs. of conf. sugar & 1/2 water. The lady at the cake store told me to add my flavoring like vanilla or creme bouquet (duh!), but she also sold me some other stuff called Royale White Icing Base. She said this is the stuff they use to make the icing lighter and fluffier (2-3 T. per batch). The thing she warned me about was that it will take a day or two to crust over (since she knows I like it crusty).
I asked about using it in place of regular Crisco (did you hear they are apparantly changing the formula for Crisco to lose the trans fats?). She said I could try it, but she's never done that and it defeats the purpose because the whole idea is to be able to leave this stuff on the counter for a couple of months without having to refrigerate it. (*Gulp*! Months?)
I don't think I've helped any, but wanted to give you a couple of cents to work with. I am going to watch this thread so that maybe some more experienced people could educate me further.
-Michelle
I use HR all the time. But the recipe I use is 2/3c to 1c crisco. So much creamier and no after taste. HTH
Thanks Michelle! My understanding was that it just tastes less greasy and holds up better to the heat, so I hope I didn't misinterpret and buy this for no reason!! Does anyone know if it will still crust like Crisco, or am I going to be in serious trouble here? I'd never want to wait a day or more for the cake to crust. Ick. Dry old cake under there by the time it gets to the table! Anyway, keep all the input coming you guys... we will get it figured out! 
Yes, it will still crust just like Crisco.
And I only use 3/4 c of the hi-ratio (I happen to use Sweetex because that is what my local shop carries) per each cup of regular shortening that the recipe calls for. That works just fine.
I do find it is less greasy tasting but it is still a total PAIN to clean up, just like good ole' regular shortening so get out that vinegar, hot water, etc.!
Ok my friends... I made a small batch because I got the package almost 3 hours ago and it was killing me to use it! Here is my opinion based solely on tasting it out of the mixing bowl. No cake, and haven't actually tried DOING anything with it yet.
At first I wasn't sure what to think... it had a less greasy taste, but it almost had a grainy feel to it. So I remember what was said about whipping longer... so I turned it on medium high and left it a little while. When I came back to it, it was lighter and fluffier than the crisco icing, and the graininess seemed to have gone away. It tastes different in a way I almost can't put my finger on. I like it though. I want to taste it on some cake, and of course, use it to see if it handles the same as my 'old' icing. I'll update after I get to that point!! So far, so good!
I think it tastes more like a faux Rich's Bettercreme when you whip the snot out of it....
If you mix for the normal amount of time, it's more like a traditional b/c in texture, but way better in terms of mouth-feel. It just doesn't have that greasy Crisco mouth-cloying after residue.
I also find that using hi-ratio 1:1 with Crisco recipes is too cloying.... Like eating your cereal with whipping cream, say, instead of half 'n half 
You can definitely get by with using less hi-ratio in your Crisco recipes.
However, we have a GREAT hi-ratio shortening recipe right here on CC:
(submitted by cakemanoh)
Brite White Frosting:
http://www.cakecentral.com/cake_recipe-2375-Brite-White-Buttercream-Icing.html
I'm just crazy for the version which adds the stick of butter (in addition to everything else) - and still has no greasy taste/mouth feel.
I know puzzlegut makes her's without the frosting base, and it's still great!
I do make mine with 6x sugar, but I'm sure even using 10x, you will find that it is quite wonderful 
I admit it, I'm a hi-ratio gal....
I just made a full size batch of the Hi Ratio icing... used my regular recipe, just substituted HR for the Crisco, no icing base or any other special ingredients. I won't use it until morning, I'm too pooped to frost my last cake tonight, but here are a few thoughts on the HR version... by all means, if you do or don't agree, feel free to say so!!
It doesn't have that greasy mouth feel, just as I was told! It has a really nice creamy texture. Usually, after working with icing like this, testing it for flavor (yah, fancy way of saying 'eating a bunch') by the end of the day I am dying to go brush my teeth because they feel scummy. This icing did not make me feel that way! (Don't worry, I'll still brush before bed! haha!) However, it is a lot softer than the Crisco version. I would have to cut waaaay back on my liquid in order to make stiff consistency. I will have to try it when I get the chance. Also, it takes a TON more flavoring to give it the flavor. It's less sweet, but because of that, it almost tastes like nothing. I added more flavor than usual, and it's still a little on the weak side for my taste. Not really a problem... I don't mind added flavoring to enhance the flavor instead of using it to mask Crisco for once! It really is less sweet, which is just funny because it has the same amount of sugar. Odd. I think I like it... I can think of one customer who will still require me to make the old Crisco version because she is addicted to it, but I think this will be a great addition to my offerings!! I'll offer both so that people can choose. The HR stuff is almost closer to whipped icing in texture. It's nice! Ok, gonna shut up now!
What is angel white icing base:
www.sugarcraft.com/catalog/misc/icings.htm
Just started a hi-ratio frosting recipes thread:
http://forum.cakecentral.com/cake-decorating-ftopicp-1006431.html#1006431
HTH
I am getting ready to make the Brite White Icing and it calls for 6x powdered sugar. Has anyone else tried it with the 10X? That is all I have and don't want to mess it up.
I too am a product of Alpine. I love it, it whips better and lighter and does not leave that greasy felling on your tongue and roof of mouth.
One of our local supply stores was going out of business on my side of town and she sold me a 50lb. cube. The best thing that ever happened to me. I also you a icing base with it.
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