I thought they were all too greasy, but I would like to know if there is a better one out there..
If my RBC appears a little greasy in the beginning I just work in more powdered sugar until that goes away.
I also do this if I've set the RBC aside for a couple days as it does seem like the shortening comes to the top so to speak.
Maybe that will help
I just made some RBC icing this week on some cupcakes I made. I used the recipe that I found here on CC. This was my second time I had used the recipe, but this time I used Hi-Ratio shortening in place of the Crisco shortening and it turn out really good.....it didn't have near the greasyness in it that it did the 1st. time I made did.
Here is the recipe that I got from here (CC)
http://www.cakecentral.com/cake_recipes_fileid-print-recipeid-1603.html
The only thing I change when I made it the second time was 3/4 cup of Hi-Ratio in place of 1 cup of veg. shortening and when it came time to mix in the PS....because I don't have a heavyduty mixer, I pour my PS out onto a Wilton Fondant Mat , dump the syrup mixture on it and I knead it, and added more PS if needed.
I hope this helps you and I hope the link works, if not, try highlighting the link, copy then paste it in your broswer.
Sharon
Foots2, the 2 hi-ratio shortenings I know of are Sweetex & Alpine, but there are others, I just don't know the names of them.
You may be able to get them from your local cake supplies shop, you can also order then on line at:
sugarcraft.com ....thebakerskitchen.com .....cincicakeandcandy.com ..
those are just a few places I know where you can order it.
There were also some posts here about hi-ratio shortentings, you could try doing a search on them, someone might also see this post and be able to give you more information about it.
Hope this helps you,
Sharon
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