I was so excited about trying this stuff because I've heard so many people rave about it on here. I ordered it online and had it shipped to my house. I could hardly wait to make a batch of buttercream to try it out! I use a 1/2 butter, 1/2 shortening recipe, and to be honest, I was really disappointed when I tried it. It's not that it was bad, I just really didn't think it was any better than using plain ol' Crisco, not less greasy or anything.

Am I crazy or has anybody else had the same opinion when they tried it?

I haven't gotten a chance to try it yet. I was thinking to look for it next time I'm up at Cash n Carry...

I'd like to know too. I really have no problem with my 2 cups butter, 1 cup crisco recipe right now, but if Sweet-ex or something is truly better I'll go with that.

When you use an all shortening recipe, you really notice the difference. That is why I swear by the hi-ratio. The taste and the less greasy factor. The less greasy feel comes into play with the texture of the icing--really smooth and melts in your mouth better and the nasty crisco taste is not hanging around for awhile in your mouth. And the fact that it cleans up sooooo much better than crisco. I can't say anything for recipes that use half butter and half shortening since I only use all shortening.

.......just one thing I've never understood.... How can you call it BUTTERcream when you're not putting any BUTTER in it??

Now I'm dying to try it....I bought some last time I was at my cake supply store, but haven't used it yet! I'll let you all know what I thought when I do!

Laura102777,

Can you please tell us the recipe you used? The first recipe I used I wasn't pleased with either, then I tried another recipe and I am happier. I will have more opinions after dinner today. I made a carrot cake with cream cheese icing but I did the basketweave and grass with decorators frosting (hi ratio). I guess I really need to make a small batch of Crisco to compare side to side to the hi ratio. I used hi ratio and butter for my cake today. I don't like using butter in the summer though because of my icing breaking down due to the heat and humidity.

darkchocolate

I really don't think you can beat a half butter, half crisco recipe. Granted ours has alot of extras in it, that is not in most common recipes. But I have only come across 2 other bakeries in my life that has icing like ours, and all I can say is that I get rave reviews on our icing. People can't believe that it was decorated well and tastes good too! I HATE the buttercream that wilton uses for class, it holds up well because its so stiff, but I'm not into sugary icing. Guess its just a matter of personal preference! Do whatever works best for you!

I love the following recipe when I make an icing that doesn't contain butter. It's super good!

SWEETEX FROSTING

1 tsp vanilla extract
1/2 tsp butter extract
1/4 tsp almond extract
1/2 cup water
1 1/2 cups Sweetex (high ratio shortening)
1 TBS meringue powder
1/2 tsp popcorn salt
2 lbs powdered sugar

Add salt and flavorings to a measuring cup. Add cold water to make 1/2 cup. Beat Sweetex in mixer bowl, slowly adding the water mixture until fully incorporated. Beat in meringue powder. Gradually add sugar. Beat two minutes at medium speed.

I felt the same way. I tried the Whimsical buttercream and I thought it would be this HUGE difference, since I beat mine for 20 minutes. I didn't taste anything extraordinary. I guess I'll have to try an all shortening recipe. I'm hoping I'll notice the benefits when surviving the heat of a south Texas summer.

I'm glad I'm not the only one who was unimpressed.

I wonder if they'll have a no trans-fat hi-ratio shortening. I'm excited about Crisco going no trans-fat. It's a step in the right direction anyway.

I finally broke down and bought some hi-ratio... I used a modified version of the Wilton class buttercream icing, and it was amazingly good! It was lighter, less greasy, but I did notice it took a little more flavoring to make it taste the way I like it. I use almost 4 tablespoons of flavor for a 2lb icing sugar 'batch' of icing. But I LOVE the hi-ratio! I hope it was just the recipe that you used that didn't work so well... hopefully you will find one that is better!!! Good luck!

I have never used it before, but on my next trip to the supply store I wanted to buy a small container to see if I liked it first. I also heard that it holds up better in the heat of summer. Those of you who have tried it, does it hold up better? Will it still hold better with a 1/2 butter, 1/2 hi-ratio recipe?

I see shortening sometimes (usually a cheap, no-name type) that say something like "whipped" on them. Would these be the same as the hi-ratio? Also, anybody found store brand shortening to work/taste the same as Crisco? I've not risked trying.

Crisco is definately nasty.... but we use Sweetex at work and when I use the icing recipe at home and use generic shortening with it, it tastes the same to me.

My favorite generic so far is Pathmark grocery store brand.

Kitagrl--what recipe do you use?

I posted it in recipes last night but it might take awhile to come up I guess.... I'll post it in the forum.

I use hi-ratio in my butter cream and can tell a big difference. I use the Whimsical Bakehouse recipe and have recieved nothing but compliments since I changed over. I guess it's just a preference!

Why do you use crisco and hi-ratio shortening?
I've never found a recipe that didn't taste greasy. It does hold up better, but I just don't like the recipe.

Maybe it's just me, but I find hi-ratio shortening to be far more slimy in texture and taste. Very gross!! I've used it in a variety of recipes and every time it was slimy and gross. But some people swear by it, I'm just not one of them...