I just opened up my first container of hi ratio shortening, and it's not at all what I expected.  It's a creamy consistency, and I'm used to the more solid generic shortening I buy at the store.  Is this normal????    Do you have to add more sugar with HRS?

I use Sweetex and it is very solid until you start mixing and adding to it.  Could yours have gotten hot?  You add sugar and flavorings just like you would with shortening per your recipe.
 

It got delivered through UPS.  Is it ruined if it gets hot?   The shortening I buy at the store is solid compared to this.  I think it's CK brand.
 

ACK is sort of soft and fluffy. Sweetex and Alpine are firmer. Having used all three there's no difference in the finished product.

Is this normal looking for the CK brand HRS?

Ok, soft and fluffy describes this.  Much different than what I buy at the store, so I was a little shocked!  I'll go ahead and try it. Thanks so much for the answers!!!

AThat looks melted.

Ugh.  Well, I made the batch without seeing the reply about it looking melted.  The texture was nice.  I didn't quite like the flavor as much as my normal icing.  There was definitely more of a shortening taste, and less of a butter taste. I don't know if I should try another brand or what.

I'm going to call the place where I bought it this morning to find out if it's melted, and if it's harmful.  I only used it as a crumb coat last night.

My hi ratio shortening from CK always appears soft and fluffy (melted). But my frosting always comes out well. The outcome of your frosting should be different from regular shortening due to the hi fat content of the hi ratio. It should be like night and day. The grainy texture shouldn't exist with hi ratio, it should be a creamier consistency, velvet like. I was so shocked by how much of a difference it made the first time I used it. I went running around my house making everyone taste my buttercream. HTH.

A

Idk if you've already tried this but you could add some butter flavoring! That makes it a little better