I've been using the CK brand since I switched from crisco. I've found that if I use the same amount as crisco, it's a little greasier, sweeter, and fluffier (almost too fluffy). If I do half, it's too stiff and dry.
With the old crisco, I never had a problem with my icing cracking. Since I switched, it cracks all the time!!! Whether I use half or full amount, it always cracks. I even add a little vinegar and it still cracks. I tried a recipe of 2 parts hi ratio to 1 part butter and I like the consistency and spreadability alot and it smoothed very well.
But sure enough when I went to move the cake.....cracks all over it!!!
I guess I'll have to maybe try a different brand of hi ratio. I've just been buying the CK brand because that's what my local cake shop sells.