ok, can someone explain hi-ratio? (what it is , how to use, etc???)
I don't know where to find it at?? I heard that it is better to use.
I called a cake supply place in NJ and they asked me if it was the no trans fat... i said that i didnt know and was going to call them back.
Can anyone help????
Thanks mary
ChrisJ - With the dream whip recipe, what consistency does that make? Can you decorate with it as well? Does it require refrigeration?
It's a perfect consistency for icing the cake, borders, etc. If you want to make roses or anything that requires a stiffer consistency, add an extra tablespoon of flour. It does not require refrigeration unless you are using a filling that does.
Buttercream Dream here for me too!!! I've added chocolate to it too and it still is the best for not being too sweet.
This is what I done for my last cake. I make 1/2 and 1/2 BC (1/2 crisco & 1/2 butter Wilton recipe) I add salt, vanilla, almond, and a little of the butter flavoring. I also bet it a little longer. It doesn't seem to has heavy and sweet or criscoy feeling. Then I also make a batch of the full crisco - if I am going to try roses.
I use Colette's sometimes and Wilton's but most of the time, straight Crisco. For me, it really depends on what I have to make that determines which buttercream recipe I use. BUT I can not wait to try the dream whip buttercream or the italian meringue buttercream. And thank you all so much for breaking those initials down. 
Pieface, I have always been soooo terrified of using butter flavored Crisco. My husband brought it home a couple of times for me to use for icing and my stomach flipped at the thought. Just afraid. I'm glad to see you ventured out, now I'd like to give it a try too. I use meringue powder in my all Crisco BC do you?
Does anyone use a recipe with egg whites-sugar-double boiler-butter method? I have a birthday cake that I'm doing this weekend and they have requested buttercream. I normally use the above method, but I am doing a three-tierss- 10,8, and 6 inches.
Just wondering if butter crisco makes it more creamier? I use the regular crisco. I have never used butter crisco and was wondering if it is better than the regular one or taste the same if i use butter?
Where can I find Toba Garrett's Buttercream. it sounds like it would be good for flowers. Also is the Dream Whip Buttercream good for flowers? I really don't like the all Crisco taste even though I know it is probably best for them.
Toba has a decorator icing in her book which is almost the same as the Wilton recipe. Is that the one you're talking about?
Thanks I will try that recipe. I hope it works. 
I can't believe nobody has posted the Whimsical Bakehouse Buttercream, I just made a wonderful batch of it tonight for a cookie demo I am teaching. YUM-O! Blessings, Shawn <><
Awhile back someone posted something about a substitute for meringue powder in bc that works just as well but is much less expensive. Anyone know what on earth I am talking about??? 
I use one that has 1/2 crisco, 1/2 butter but with flavor added and less powdered sugar. I've posted it on this site. Here's the link:
http://www.cakecentral.com/cake_recipes_rate-2523-5.html
The added flour really cuts the sweetness, I think.
Julie
ok, can someone explain hi-ratio? (what it is , how to use, etc???)
I don't know where to find it at?? I heard that it is better to use.
I called a cake supply place in NJ and they asked me if it was the no trans fat... i said that i didnt know and was going to call them back.
Can anyone help????
Thanks mary
From Baking911.com "EMULSIFIED/HIGH RATIO SHORTENING: also known as cake, icing or high ratio shortening, can absorb more sugar and liquid than regular shortening. It gives a finer and smoother texture to cakes and help keep them moist, as well as keeps icings more stable. However, it should be used in icings and cakes where the recipe contains a large percentage of sugar. For home use, it can be found under the brand names Alpine Hi-Ratio Shortening or Sweetex"
I started out using Crisco, but I like the Alpine so much better.
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