Will Hi Ratio Shortning Make Buttercream More Stable?

Decorating By SweetDreams Updated 24 Sep 2010 , 2:27am by caymancake

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SweetDreams Posted 24 Sep 2010 , 2:11am
post #1 of 3

I use a very light buttercream that is almost like an Italian buttercream. When I use Crisco in the buttercream and it is hot outside, It will start to melt a bit at the bottom border of the cake from the oil. I am wondering if using the Hi Ratio shorting will prevent this and stabilize the frosting a bit more?? Anyone know or have experience with this at all??

Thanks again!

2 replies
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kansaslaura Posted 24 Sep 2010 , 2:17am
post #2 of 3

Absolutley yes. It's amazing the taste, stability and texture difference it makes.

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caymancake Posted 24 Sep 2010 , 2:27am
post #3 of 3

I have definitely found that hi-ratio shortening helps to stabilize. I live in the Cayman Islands, so its hot all year round. I always add hi-ratio shortening to my buttercream - the only exception is with my cupcakes. The hi-ratio definitely makes a great difference, not to mention that you can get a really smooth look because it crusts extremely well!

I hope this helps!

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