I just found a baker that sold me 3 lbs of "hi-ratio" shortening. I wanted to try sugarshack's bc for the second time (the first was with Wal-mart shortening). I think it turned out very slimy (?). I'm not sure if that is the best way to describe it. Is it possible to add too much shortening? Should I split in half and add more ps? I followed the you tube video to a "T". Everyone has such wonderful things to say about SS icing so I must be doing something wrong.
Help?

I prefer half butter instead of all shortening. I find all shortening recipes to be greasy. I tried SS's recipe, but now I just use her method with about half Hi-Ratio and half butter.

What brand of hi-ratio shortening did you use?

I made SS's recipe and thought it was very good.
Although my personal favorite is cakemanOH's:
(Uses cream not non-dairy creamer for liquid.)

http://www.cakecentral.com/cake_recipe-2375-Brite-White-Buttercream-Icing.html

The above recipes actually use a lot less shortening per # of powered sugar than many recipes.

Are you a fan of American b/c. If not, it doesn't really matter if you use, Crisco, hi-ratio, butter (or a combination).

HTH

P.S. If you add more powedered sugar; you'll need to add more liquid...and your icing will be soft and very sweet.