Indydebi's Buttercream Using High Ratio Shortening

Baking By bakemeacake78 Updated 23 Mar 2011 , 10:11pm by JanH

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bakemeacake78 Posted 21 Mar 2011 , 9:44am
post #1 of 3

I love Indydebi's buttercream recipe, but I would like to use high ratio shortening in place of the regular shortening that the recipe calls for. Has anyone done this substitution, and if so, how did you make the substitution? Equal parts??


2 replies
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sugardugar Posted 21 Mar 2011 , 12:54pm
post #2 of 3

In my experience most shortenings that aren't generic cheap brands work well: her recipe is my go to recipe!

I only use 100% shortening when I need bridal white though...otherwise I use 1/3 cup butter, the remaining amount shortening, and real (non-clear) vanilla. Yum!

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JanH Posted 23 Mar 2011 , 10:11pm
post #3 of 3

Indydebi's recipe uses Dream Whip to stabilize the Crisco (which is now trans fat free).

Most hi-ratio shortening still contains transfat so that makes the Dream Whip an unnecessary expense (especially since hi-ratio costs more than Crisco).

I would recommend a recipe that's written to take advantage of hi-ratios advantages (can absorb more liquid without breaking down, no greasy mouth feel associated with some shortening based b/c recipes):
(I use whipping cream in place of water.)


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