I have been using Crisco but now with the 0 transfat, have found, as many of you, that it isn't the same. I now have Sweetex. Is there any performance difference that I should watch for, such as I need less Sweetex in my recipe or more sweetex??

What is hi-ratio shortening:

http://cakecentral.com/cake-decorating-ftopict-142601-.html
(See MelZ's post.)

Hi-ratio frosting recipes:

http://cakecentral.com/cake-decorating-ftopict-102521-.html

http://www.sweetcelebrations.us/Recipes/BUTTERCREAMS.htm

CC hi-ratio recipes:

http://cakecentral.com/cake_recipe-2375-Brite-White-Buttercream-Icing.html

http://cakecentral.com/cake_recipe-3533-Creamy-whipped-buttercream-icing.html

http://cakecentral.com/cake_recipe-5163-1-Sugarshacks-icing-and-Tips.html

Here's a SMBC that uses hi-ratio shortening:
(See note.)

http://tinyurl.com/32urhj

HTH

Duplicate request, please see also:

http://cakecentral.com/cake-decorating-ftopict-466273-.html

HTH