Will freezing it increase it's shelf life?
The only quantities I can buy are 3 lbs. or 50 lbs. The 50 lb. cube is a much better value, but it would go bad before I would use it all. I'm about to throw out quite a bit of what I have left from the box I bought at least a year ago. I don't know if it is "bad", but it is not super white anymore. I need to buy some more but I hate to spend $10 on 3 lbs. I was wondering if I bought the cube if I could portion it out and freeze half of it.
Thanks!
That's a hard question to answer. Generally the freezer life of *anything* is no longer than a year...isn't it? That doesn't mean it won't last, but I wouldn't specifically AIM for it to stay fresh that long. It wouldn't become unsafe to eat, but whether or not it retains its quality is impossible to know. I would think some of that would depend on how airtight it was wrapped, your freezer's temp., etc.
Hm, I don't know the answer to that, but technically regular shortening is supposed to be good for 1 year after opening, if stored in a cool, dry place. I've had it go bad in under a year, which is why I followed CC suggestions to freeze my (more-expensive) hi-ratio as a precaution. I don't know if/how Hi-Ratio differs with regard to storage... Anyone?
ceshell, could one use hi- ratio instead of reg shorting or dose the recipe have to be different for hi-ratio
mommynana, if you are making icings, you just use high-ratio instead of standard shortening. If you are using it in cakes, you have to make sure the high-ratio is marked "for cakes" or "for icing and cakes." High ratio should not be used for frying. hth 
I pack my 50# high ratio into containers that are pretty much airtight and just set them in the freezer. I have held a package or 2 for over the year and it was just fine. Do make sure you have a good tight lid and don't overfill the containers.
evelyn
I buy the 50# also, weigh it out in batches, wrap in plastic wrap, then into an air tight containter and pop into the freezer, then I can just pull out a batch when I need it.
i cant find it but there is a forum post about indydebi's buttercream where this is discussed. some have said that you should use 3/4 the amount of high ratio when subbing regular shortening. otherwise it gets too greasy feeling.
I don't know why Indydebi's would be greasy with high ratio...that icing recipe includes Dream Whip, which is basically a bunch of emulsifiers. High ratio already includes emulsifiers, so why would you want to use Dream Whip? lol! If you like the way Indybebi's is working for you, then don't change the type of shortening. But if you're looking for something smoother, then try Edna's buttercream:
http://designmeacake.com/bcrec.html
Or Sugar Shack's:
http://cakentral.com/recipes/5163/sugarshacks-icing-and-tips
Both icings are wonderfully smooth & creamy made with high ratio.
sangriacupcakes, lol i no enough not to use it for frying, what im asking is for ex. i usualy use indydebis buttercream and use reg. shorting, could the hi-ratio be put in to replace the reg. or would i have to change anything else
mommynana, I was sure you knew not to use the high ratio for frying, but since I was pointing out the different types of high ratio shortening, I just thought I'd throw that out there for anybody who didn't.............umm, that would include my DD who once tried to make fried chicken with my precious high ratio!! 
I hope I answered your question above. BTW, I understand your quest for the "perfect" buttercream. I think I've tried just about every recipe out there! My favorites have turned out to be Edna's, SugarShack's, and SMBC made with half butter and half high-ratio.
thanks sangriacupcakes, thats funny about ur DD did he like the chicken?
It was completely inedible...mushy on the outside & raw on the inside!!
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