Hey Everyone!
I just tried the butter cream icing recipe using high ratio shortening instead of regular shortening. I absolutely love the taste and texture WAY better but because it doesn't crust, I can't seem to get it nice and smooth. I need to use this recipe for a baptism cake. The only thing I can think of is to use a large spatula to try and smooth it. If anyone has any ideas, I would really appreciate it. Thanks in advance. BTW, I LOVE LOVE LOVE this site! Awesome! Thanks again

Hi and Welcome to CC, princessmargie.

Decoding CC acronyms:

http://cakecentral.com/cake-decorating-ftopict-2926-.html

Everything you need to know to make your 1st tiered/stacked/layer cake:
(Has cake and crusting frosting recipes, some which use high ratio shortening - and so much more.)

http://cakecentral.com/cake-decorating-ftopict-605188-.html

Everything you ever wanted to know about the meringue b/c's and other frostings:

http://cakecentral.com/cake-decorating-ftopicp-6011626-.html

Making SMBC:
(Has tips for smoothing.)

http://cakecentral.com/cake-decorating-ftopict-594605-.html

HTH

Thanks so much I'm gonna look into them right now!

I always use a non-crusting bc. All I ever use to smooth it is a warm, damp bench scraper. If you have a crock pot, fill it with boiling water and set it to high. Use that to dip your bench scraper or spatula. Shake off the exess water before using it on your cake.

Thank you so much for that tip Sounds great! I will certainly be trying that one! Thanks again!