Crisco Vs High Ratio Shortening

Baking By nanasmom Updated 7 Nov 2013 , 3:21pm by ddaigle

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nanasmom Posted 5 Nov 2013 , 7:06pm
post #1 of 4

Is crisco interchangable with high ratio shortening in a buttecream recipe?  And would it be the exact measurements as crisco or do I need to reduce the amount?



3 replies
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LeeBD Posted 7 Nov 2013 , 2:48pm
post #2 of 4

Yes, you can use Crisco.  High ratio does produce a better butter cream though.  If I am using high ratio(which I always do)and the recipe doesn't specify high ratio, I will use less high ratio than the amount of shortening the recipe calls for.  Hope that makes sense.

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JCE62108 Posted 7 Nov 2013 , 2:51pm
post #3 of 4

After using both I only use hi ratio now. It has a much cleaner taste and not as greasy mouth feel. You CAN use Crisco, the final outcome just isn't quite as nice. I think I've read before that people using hi-ratio will use less in their recipes, but I don't. I use the same as I would any other shortening and my icing turns out fine. I may be adding more water though because its thicker than crisco.

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ddaigle Posted 7 Nov 2013 , 3:21pm
post #4 of 4

When I used Crisco...and used IndyDebi's recipe, I used 1 1/3 cup of Crisco.   When I switched to High Ratio..I only use 1 cup now because of the ease of weighing out the shortening.  I could never, ever, ever go back to Crisco....High Ratio is the Cadillac of shortening.  A HUGE difference.

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