I want to change to a high ratio shortening. My question is: I currently use 1 c. crisco, 2 lbs p. sugar, 1/2 tsp salt, 1/2 c water, and flavorings. Do I still use the same amount of water or do I decrease the water? Also, when I make Buttercream Roses I add meringue powder to my icing because I live in South Louisiana and it is very humid most of the time. Would I still add this?
hold the phone!
i just bought 50 lbs. of the stuff....and i am so sad.....i made an experimental batch JUST NOW...
i went back to my tried and true recipe (with cream cheese ) and it tastes like walmart's icing.
i'm so sad.....
seems like it's going to hold up well....but tastes? icky,
sally
Using the same amount of hi-ratio as Crisco is TOO MUCH.
Rule of thumb is 1 cup of hi-ratio per 7 cups of powdered sugar.... or replace 1 cup of Crisco with 2/3 cup hi-ratio.
I replaced Crisco with hi-ratio 1:1 and it was like eating a stick of sweetened butter!
Here's a thread with hi-ratio b/c recipes:
http://forum.cakecentral.com/cake-decorating-ftopict-464693-.html
HTH
But don't blame the hi-ratio, you just need hi-ratio recipes or to adjust your Crisco recipes accordingly.
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