shortening!!! My mother and both kids told me, separately, with no one else around, that they prefer my old icing to my new icing. Now I am a hobbyist and most of my cakes are for them and my/their friends. The only thing I did differently was substitute the hi-ratio shortening for store brand. THAT WAS THE ONLY THING!! I went to GFS and gave them the elusive code number that Jan H so generously supplied, carried in the 50 lb block by myself, broke it down into 1 1/2 lb tupperware pieces and found room in our downstairs freezer for them. Not only that, I had the pleasure of paying the (comparatively) expensive cost of the hi-ratio to ensure better-tasting icing-AND THEY DON'T LIKE IT!!!! 
Ugh! I guess they're going to have to like at least 44 lbs of it, because that's what I got, and that's what mama's usin'!
I must be strange then....I don't like hi-ratio either.
Hmmmm . . .I've never noticed that hi ratio had any taste at all.
You're right. It shouldn't have any taste at all. The only time mine tasted like anything, it was a sweet taste because it was rancid.
I love how creamy it makes my buttercream without the nasty, greasy coating on the roof on my mouth. I love the stuff.
Did your family say what they didn't like?
Add me to that list...well, it's not that I don't like it, I just saw/tasted/felt absolutely no difference from regular Crisco...with the BC recipes I tested it on (indy's & sugarshack's).
There is no taste difference between AP shortening and hi-ratio shortening.
There should, however, be performance differences. For instance, some feel that hi-ratio never has that greasy mouth feel that is associated with some AP shortening based b/c's. Additionally, some feel that the resulting frosting is more smooth/not as gritty.
It's only necessary to use 1 cup hi-ratio per 7 cups of powdered sugar, or 2/3 cup hi-ratio for every cup of AP shortening in a Crisco recipe.
Hi-ratio can also absorb MORE liquid than AP shortening without breaking down.
HTH
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