I made some hi ratio shortening Tuesday, but I wasn't able to use it until today. I covered it with Saran Wrap and left it on the counter. I was surprised today to see some water around the sides of the bowl. I re-whipped the frosting, like the directions stated to do after sitting. The frosting seems stiffer than my all Crisco recipe, yet I had a ring of water. Is this normal? I added a little Karo syrup and it seemed better. I also noticed it didn't seemed to smooth as well as my Crisco recipe, is this normal also?
Maybe I just need to make some adjustments in the beginning, like adding more water? I would appreciate any suggestions from those of you who use hi ration shortening or just can offer advice.
Here is the recipe from the site that I used. I did not use the white icing base, 6X sugar, or vinegar.
darkchocolate
http://forum.cakecentral.com/cake-decorating-ftopict-33533-hi.html+ratio+shortening
I used the recipe from CakemanOH and it crusts just fine. I let it sit for a few minutes and then use the VIVA towel method. The only things I did differently with his recipe was i didn't use the white icing base and I used 10x sugar. Here it is:
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 Loriann 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.
I have never heard of adding vinegar to icing. I have no idea what icing base is, maybe it's a stabilizer? I use Hi-Ratio for my icing all the time and have never had a ring of water around it. I use Toba Garretts recipe for Decorator's Buttercream it's in "The Well Decorated Cake" , it's a combination of Hi-Ratio and butter. If you don't have the book PM me and I'll get you the recipe.
Erica
I make hi-ratio frosting, (cakemanoh's recipe and others) all the time and have never experienced what you're describing (with the water ring) so I can't help you there.
However, if the frosting is too thick, you can add more liquid. (I usually use half & half or cream.)
It has been my experience that you cannot just substitute hi-ratio shortening in a Crisco frosting recipe. The hi-ratio has less water and more emulsifiers than Crisco so you need less and yet have a firmer frosting. (Rule of thumb tip from cakemanoh is 1 cup of hi-ratio per 2 lbs. of powdered sugar.)
Here are other hi-ratio frosting recipes:
http://forum.cakecentral.com/cake-decorating-ftopict-102521-html
Some good frosting recipes:
http://www.sweetcelebrations.us/recipes
HTH
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