I have read most of the threads on hi-ratio and seen some of the recipes. My question is when they say 1c hi-ratio to 2 lbs PS is the rest of BC recipe the same? So I would still add butter?

I have been using the Wilton BC recipe and if I doubled it it would be 1 C vegetable shortening and 2 lbs PS and 1 c butter. That looks to be the same as a 1:1 ratio that everyone is saying NOT to do.

I do not need this for a wedding cake and the BC will be colored. I don't have immediate access to a white icing base like the recipe most are using from CC. I saw another recipe that asked for a stabilizer - what does that mean?

TIA

I am going to try this today for my son's cake tomorrow.

Anyone? Please? I know it is too late to try for my son's cake, but I still would like to know for the future.

TIA

Well, personally I recently made BC with hi ratio and I did add butter along with the shortening and it came out fine. The only thing is that with a lot of fat the BC might not crust. I didn't care about that...don't know if you do.

Courtney