Okay. So I'm getting ready to order the fantastic looking DVD by sugarshack on buttercream.

I'm pretty sure it calls for hi-ratio shortening..can that be subbed?

I hear a lot of problems with Crisco after they took out the trans fat. I've never known it any other way... Is that related to hi-ratio??

I found some off brand of shortening that has like 2.5g of transfat per serving. Would that be an acceptable substitute?

Oh and I've got a Kitchen Aid CLASSIC ( I think it's got a 4 1/2qt bowl- no handle on it) does the DVD break down the ratio's I'd need to make the icing fill it the way it's supposed to? Or does someone have the recipe somewhere??

I know this is a lot. But I KNOW I'm going to want to play as soon as I get done with the DVD!

I'm super excited! Thanks ladies!!

I only use high ratio Sweetex since the Crisco deal, but when I'm out of that I've taken the Crisco and subbed like 1/2 cup of the cheaper shotening with the trans fat and it works fine. No air bubbles that way for me that was my problem. I like the high ratio due to the fact it feels less greasy on the lips and tongue. Just sub a little of the trans fat and it works fine.

I forgot to add Sharon's recipe is a double recipe for the 6 quart and I cut it in half a single recipe for the 4 1/2 quart.

i can never find anything with transfat around here, even the western family "crisco" is transfat free..

alrighty! I've got my off brand crisco (I've got to make a batch for class tomorrow) so I'm just gonna give it a shot!

Single Recipe for me!

Thanks!!

I can't find anything down here either (tx, without shipping it) so with sugarshack's recipe, I use crisco, all fat coffee creamer (no water/creamer mix) and I've found that helps add some fat into the mixture to make it super smooth! HTH!

I think IndyDebi adds dream whip to hers, it's the packaged dry cool whip. Maybe it's somebody else, but they say it adds enough fat to keep stuff from acting up.