My instructor, who also owns a bakery, said that Hi-Ratio Shortening is nothing like the regular Crisco because it contains emulsifiers. It whips up, fluffs, unlike Crisco. The other major benefit is that it does not leave that greasy aftertaste on the tongue like regular shortening. You can use it in pies and tarts causing the crusts to flake more.
She made a decorator's buttercream icing with it, higher ratio of shortening to butter and it was so delicious, not greasy at all. I was sold. If you can get it locally or order it online, it is well worth it.
I buy mine from;