I began decorating in 2006 and all I have ever heard is that perfectly smooth buttercream could only be achieved if you use high ratio shortening. And since I was never going to pay $100 for a bucket of fat I just assumed that my buttercream would always be filled with air bubbles even after mixing it in the KA for a very long time.

However, out of the blue and completely by accident, I overfilled by KA mixer with 8 recipes for the frosting when I usually only do 6 recipes. Much to my surprise, the buttercream came out perfectly smooth in texture and taste! I was flabbergasted. I thought I had just gotten lucky! Then just to make sure it wasnt a fluke, I did it again and again with the same airless and smooth result.

So, from my experience, I am now happy to report that the $100 bucket of high ratio shortening is not the cure for air bubbles in my frosting. The cure lies within a completely filled mixing bowl that doesnt allow air in to begin with.

Further, I discovered that airless buttercream reduces the time it takes me to frost my cakes overall!

In conclusion, if you are a beginner, dont believe the high ratio shortening myth. Just fill that mixing bowl to the rim and save that $100 plus shipping for something else.

Im SweetLayers. Reporting live from This Kitchen.

I saw a youtube idea that suggested this, but had not used it (I have just now ordered myself a stand mixer so it was not pertinent at the time) thanks for the more detailed reminder!

hmm... Im so intrigued Id love to give this a try, but my KA only fits a double batch anyway you must have one big mixer! Nice!

~diem

Thanks! This is great to know! I have a smaller KA and wasn't sure about keeping it, but I will now!

Using high ratio shortening does not prevent you from having bubbles in your buttercream. It does, however, give you a more stable buttercream that stands up better in the heat, uses less shortening in the recipe, and has a better "mouth feel," i.e., it doesn't leave the greasy layer on the roof of your mouth like cheap shortening does.

The wonders of high ratio may not help with bubbles, but it's no myth that it's superior in many other ways to Crisco or store brand. I pay $60 for 50 pounds of Sweetex. It is not significantly more expensive than store brands, and well worth the cost.

Sharon Zambito's video on making good buttercream also tells people to fill up the mixer so you don't suck air into the buttercream. It sounds like you stumbled on that happy fact all on your own.

I use Indydebi's recipe and always make a double batch when I make it. It doesn't completely fill my mixer but I don't have any problems with air bubbles in my buttercream. I also don't have the paddle attachment for my mixer because I own a Sunbeam and not a KA. I can get the icing as smooth as fondant even though I don't use hi ratio shortening. I use Crisco.

I made this same discovery approximately a month ago on my own just like you did. Now, I make bigger batches. It always leaves some leftover icing for my hubby and the kids!lol

You don't have to overfill the mixer while you are making the buttercream - just make sure it is as full as can be while you slow paddling it before using and that will work too.

I think Sweetex makes a better tasting icing as well, less greasy.

I agree with Rose. Hi-ratio shortening does not make your BC have air holes. That is how you mix it no matter what shortening you use. Hi-ratio shortening has emulsifiers that make your icing creamy, more stable, and no greasy feel in your mouth. That is why I use hi-ratio, it's worth the cost IMHO. I make double batches making sure that my paddles are covered to prevent air holes in my BC.

I've never heard that myth.

I started with crisco 30 years ago. have used it ever since. don't see any need to change.

If it ain't broke .... I ain't fixin' it!

Some people get different results from the two fats, but understanding them helps explain it.

The hi-ratio shortenings were designed so that the emulsifiers hold more sugar and liquid in cakes than flour - hi-ratio.

Regular shortenings and butter work about the same way.

So, what does this mean, the hi-ratio can presumably hold more sugar and liquid than regular fats while still remaining stable. The stabilizers also help them to hold up in higher temperatures.

If you like to add extra flavorings or liquids to your frosting then hi-ratio might be for you. It also might help out with the cake ball people who have problems with them being too loose. (The cake balls that is - not the women.)

this is exactly what Sharon "SugarShack" Z has said all along.

Hi-ratio has never been proposed as a way to eliminate air bubbles that I know of. It's always in the mixing, using a paddle, and filling the bowl up to the "shoulders" of the paddle.

I pay $31 for 50 pounds of high-ratio shortening. I don't think I'd use it either if I had to pay $100 for it.

I use Penguin Elite high-ratio shortening and buy it from Dawn Foods and BakeMark, depending on how much I need. Both only sell to bakeries, though.

Hey, CakePro, how does Penguin Elite compare to Alpine?

SweetLayers (love your name)...thanks so much for sharing this interesting observation...I will surely try it!