I just received my new order of high-ratio shortening!

I've never used this before, and I'm wondering if I'm supposed to use the same amount of this as I do for Crisco? Do you mix it with butter for the 1/2 & 1/2 recipe?

I'm excited to try it today in frosting.

If y'all have any tips on this topic, I'd surely appreciate them.

Thanks,
--Knox--

Hi, Knox. You use the High Ratio as equal amount. I would try it by itself first--I think you'll like it. Then you can experiment substituting 1/2 HR for Crisco and using 1/2 butter. I found the HR produces a creamy colored icing--not a pure white--you might want to try it once just to acquaint yourself with it.

Use it just like you would Crisco. The same amounts you would use for the Crisco you use the same for the HR.

Use the HI Ratio the same as Crisco.

The HR takes color better than Crisco does.

If I can find the link, I'll post it but I read somewhere that you don't need to use as much hi-ratio because of the nature of hi-ratio. I use 1/4c to 1/3c less in my crisco/butter recipe and it comes out great!

Thanks, everyone!

Now, to come up with a good practice cake idea....hmmm.

--Knox--

LOL, a cake shaped like a can of shortening?

Just whipped up the frosting.

IT IS REALLY A LOT CREAMIER!!

With the butter/almond/vanilla combo of flavors I use--it does have a texture/taste/density that's very similar to REAL butter!

Lovin' that stuff, now.

Thanks, everyone!

--Knox--

I posted the same question several weeks back and got several responses to use LESS hi-ratio than Crisco. The recipe I was given and used was 7 cups PS to 1 cup hi-ratio. Used this and really liked it.

Knox - you said you just made some, what recipe did you use?

Sorry it took a while to reply--I had to go on a call.

I just made "practice" icing--I'm going to be learning advanced techniques classes, starting tonight.

But I wanted to use 1/2 of it for a real cake, so I used:

1 cup high ratio
2 lb. bag confectioner's sugar
1/2 cup water
clear butter flavor
clear almond
clear vanilla

Just mixed it all up. Made a "stiffer" icing than I'm used to with the Crisco, but it's--creamier? Kind of hard to describe. More like the high-ratio is "smoother" on the tongue. Doesn't leave that "greasy" feel on your lips (for lack of better terms!)

Hope this helps,
--Knox--