I make my buttercream icing with an ALL HI-RATIO shortening receipe. It is AMAZING!!!!
However, I have a client that is wanting Chocolate Icing. I found SugarShacks receipe for chocolate icing. Her receipe calls for half hi ratio and half butter. I am sooooooo scared to use butter.
Butter usually does not hold up well compared to an ALL Shortening receipe.....I think??? Butter wants to melt quicker. However, I am using a Half Hi Ratio receipe with the butter, will I be ok????
Why not try half butter and half shortening? You'll have the good taste of real butter and the stability of shortening in the heat.
Play around with the recipe. You might need different proportions, like 60/40 or 30/70.
If Sugarshack uses it then I am convinced it is great to work with.