Hi. I'm looking for an all-shortening hi-ratio shortening icing recipe.

I don't want it to contain any butter since it has to sit out for a couple of days and I don't care for the taste of the crisco recipes.

Thanks.

here is sugar shacks. I tried it today and it is awesome!

I make a big batch in my 5 qt mixer. It gets the level of icing well above the paddle while mixing, and you get very little to no air bubbles in your icing this way. It is important to start with an icing with as little air as possible; so i fill my KA to the rim with this recipe:


5 1/2 cups hi ratio shortening ( sweetex)
5 pounds sifted powdered sugar
liquid which consists of 1)flavorings and 2) a liquid I make by mixing powdered coffee creamer, one cup to one cup hot water. I make this liquid up a few cups at a time and keep it in the fridge till I need it.

I let it go for 5-7-minutes till creamy and smooth on about speed 6.

HTH Cindy

Here is a recipe I got off of here from CakemanOH. The only things I did differently was I didn't use white icing base and used 10x sugar. It turned out and tasted good.

1 Cup Hi Ratio Shortening
4 TBL White Icing Base
7 cups 6x Powder Sugar
1/2 cup water
1 tsp or to taste what ever flavor you want. You can use extracts or louann flavored oils but use less of the oil flavoring because it is strong. I use my own flavoring mixture that gives me a unique great tasting icing.
(try using 1 tsp vanilla, 1/4 tsp butter, 1/4 tsp almond)
2 drops vinegar- This keeps any icing from cracking or stress lines.

You can also add 1 stick of softened butter (I use white butter) to this recipe for buttercream or an 8 oz of cream cheese for a cream cheese icing that crusts. This icing will hold better than crisco in heat and takes less shortening to make because hi ratio does not break down like crisco. You use 1/3 less alpine per cup of crisco for your recipes. Taste wise this is not gritty nor shortening tasting at all. The shelf life is very long and does not need to be refridgerated. Just re-whip before use if it has sat for a few days and it is ready to go. It is important that you use 6 x Sugar. This is a commercial grade and really makes a difference in your icing texture and consistency.

Forgot to add if you want a little less sweet icing I add 1/4 to 1/2 teaspoon fine salt to the recipe.

Thank you.

Do both of these recipes crust well? I need to be able to do the Viva trick to smooth.

I did add about a tbls of merigue powder, because I also needed it to crust. It worked beautifully. My buttercreme smoothed out fantastic, and it looked just like fondant.

I don't have a picture uploaded yet, I'll try to do that tomorrow.


Cindy

The one I used crusted fine. After waiting a few minutes, I was able to use the VIVA method just fine.

This is what I use:

1 cup crisco shortening
1 Tablespoon of merengue powder
2 tablespoons of water
1 pound of confectioners sugar 10X (dominos)
1/2 teaspoon of butter flavoring
1/2 teaspoon of clear vanilla flavoring

This is your thick icing, for medium add 1 more tablespoon of water, for thin add 2 more tablespoons of water

For chocolate version, add 1 1/2 squares of unsweetened chocolate (melted)