Hi-Ratio Shortning...found Some But I'm Kinda Confused
Decorating By countrykittie Updated 1 Jun 2007 , 7:40pm by Janette
Ok, so let me get this straight. With hi-ratio shortning, I can use less...so if I were going to make the Wilton BC recipe (doubled), instead of 1 cup shortning and 1 cup butter, I would only need to use 1/2 cup shortning and still 1 cup of butter??? I just want to make sure.
When I did the Whimsical Bakehouse icing, it called for 2 3/4 cups of hi-ratio OR regular vegetable shortning. So, which is it? Would that be like 1 1/2 cups hi-ratio or still 2 3/4 cups? I'm confused. I'm really confused.
HELP!!
Yup - use the same amount of butter.
My regular recipe calls for 1 c shortening so I use 3/4 c of hi ratio instead and it works great. Some people even cut it to 1/2 hi ratio instead of 1 c regular but I've never tried it.
As for Whimsical Bakehouse BC, I'm not sure, since the recipe specifically states the same amount of either kind. But I'm sure someone on here has made it before and can help you.
I use the Wilton BC recipe but use what the recipe calls for--so one batch is 1 cup of shortening and that is how much hi-ratio I use. Some people do cut it in half or by just a quarter. I get a really cream icing using the full amount the recipe calls for. I use the all shortening version.
If you're doing the WBH buttercream and the recipe calls for 2 3/4 shortening, I would use 2 3/4 hi-ratio shortening since the WBH book specifically mentions that they use hi-ratio for that recipe. The book mentions substitution of regular shortening in place of hi-ratio only if hi-ratio is not available.
I use the same amount, measured by volume (cup) as is called for regular shortening.
The only time I had trouble was when I tried to weigh the shortening instead of measuring out the cups. I swear it looked like more shortening than I usually used, and tasted greasier, more shortening-er (word?) than before. I used the conversions from Toba's book for shortenings by weight.
I have experimented with hi ratio shortening and I have had the best luck using equal amounts. So in other words I used 2 C hi ratio shortening in the recipe that calls for 2 C of shortening (Crisco).
darkchocolate
Now I'm confused! 
I thought the reason to use hi-ratio shortening was because you use less. Now I'm hearing that's not always the case. 
Since it's so much more expensive, why on earth would you use it then??
Now I'm confused!
I thought the reason to use hi-ratio shortening was because you use less. Now I'm hearing that's not always the case. Since it's so much more expensive, why on earth would you use it then??
Because you don't have the awful greasy Crisco taste in your mouth, the icing is smoother, it tastes better, and it cleans up soooooo much better than crisco. To me, those are all good reasons for me to spend the extra money. All my friends and family did notice a big difference in my icing after I started using the hi-ratio and it was for the better. I will never go back to using crisco for my icing. 
I'm glad that I am not the only one that is confused...but it's getting clearer and it might have to be one of those things that you will need to experiment with in order to find just the right amount that is good for your kind of icing.
I haven't attempted another batch of the Whimsical Bakehouse icing yet, but I will be soon as I have a retirement cake to make for a friend at work. I made a 2 tier cake for her as it was her last day at work, but that was more of a practice for me. I used the icing, and she really liked it, but it had that 'greasy' taste to it. So, when I make the next one for her, I will definitely use the hi-ratio and see how it turns out. Some people like the less sweet icing, and others prefer the BC. But, I know everyone would prefer that their icing not be greasy tasting...BLECH!
All I know is that the Whimscal Bakehouse icing was so smooth and easy to use that I want to make it again and again. I wasn't so sure about it but now that I have found the hi-ratio shortning, I hope it turns out better. As for the cost of it being more, I didn't find that. I think shortning (regular vegetable) is about $2.39 or something like that here for 2 cups and I got about 4 cups for $3.50...so, I would say I was saving!!! 
Thanks to chocolateandpeanutbutter for your advice as to where to by the hi-ratio shortning...can't wait to try it.
I have used the hi ratio shortening from Country Kitchens and I have also used Sweetex. I especially the Sweetex hi ratio. I could tell a big difference in the icing and it is worth the money.
darkchocolate
Okay........I'm going to have to try it then. I can buy it locally from Bakers Kitchen for around $11.00 for 3#. If it really does make that much difference in the buttercream, it would be worth it. I will report back after I've used it.
Thanks,
Sandra
I also use the Alpine, and it is much better than regular Crisco. It does not leave that layer of film on the roof of your mouth.
I use the recipes as they are with no reduction in the amount, if it calls for 1 cup I use 1 cup.
I love how fluffy it gets the more air you beat in the better.
hth a little.
I was confused on this subject also, so I did some experimenting and some research:
I've always used a recipe that calls for 2 c. crisco. When I switched to hi-ratio, I found that 1 1/2 c. hi ratio best matches the icing I've always made. 1 c. HR made it wayyyy too dense. 2 c. HR made it too creamy (hard to make it crust). I like the flavor and the texture much better than the old crisco. I'll never go back to using crisco (especially since they went to no trans fat). I believe that when you decrease the amount of hi ratio, you should increase the amount of liquid. I've noticed that some recipes that call for 1 c. HR to 8 c. powd sugar has about 1/3 c. liquid. whereas recipes with 2 c. crisco to 8 c. powd sugar has only 5-6 tbsp. liquid. I'll be trying the 1c. HR recipe with the 1/3 c. liquid recipe tomorrow and I'll let you know how it turns out.
Also, I did a yahoo search on "hi ratio vs. reg shortening" and the general consensus I found was that you use about 1/2 the amount. You also have to whip it longer. It's supposed to absorb higher amount of sugar and liquid than normal shortening--thus the name "high ratio".
Sorry this was so long!! 
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