Ok, I'm sure we have all had our share of questions about buttercream and have searched for our personal favorite recipe (of which I am still actively pursuing) but I'm looking for feedback/thoughts about the use of high ratio shortening vs crisco. Because I haven't been completely satisfied with the recipes I've tried, I thought I'd give the high ratio a shot. Would love to hear from those who have tried it what you think of it. I just ordered the Ck brand and am planning to try Edna's Crusting Buttercream recipe. Anyone ever used that recipe?
Looking forward to hearing your thoughts and experiences!

btw, if I've posted this in the wrong forum, please forgive me. I'm still new at this

I tried CK high ration a few times. Paid a fortune to get too. I personally did not like it. I did not like it. I did not like the texture or taste. I went back to regular shortening. My personal opinion.

I switched to Sweetex and will NEVER go back to using regular shortening.

I haven't used Crisco in a looooong time. I've used CK's hi-ratio, and I do like the texture of my buttercream much better. If I don't have any on hand or ordered, I'll use a store-brand all vegetable shortening, but it has to have trans-fats. Crisco is trans-fat free, and the texture just isn't the same.

I cannot get past the smell of Crisco. And it is made from Soybean oil. And even though it says it is trans fat free, it isn't. It is still labeled as an ingredient. They have gotten around the law by saying it is so much per serving. But we all use way more than one serving worth in the frosting. And I still cannot get past the smell.

Hi-ratio is expensive. I have bought some to test it for stability. If I have to use it for a cake that will sit out for hours, then I will. I'm thinking weddings. But if I have to use shortening for frosting, I use Spectrum organic shortening. It has zero soybean oil and zero transfat. It is vegan in case I need the frosting for vegan items. And it is has a pleasant smell. I just don't know if it is as stable as high-ratio. If I find no difference when I do my test then I will not use high-ratio as it has transfats also.

But like Sassy74 said, it will be all about the texture. So far I have been happy with the texture using Spectrum. But having never tried high ratio shortening, I might like that texture better.

It may be worth it to buy a small amount and do a test. Sometimes, well often times, I find that works better for me.

I think Sweetex makes all the difference in the world! (CK tastes funny in my opinion.) I like the hi-ratio so much that I am willing to pay the price have it shipped to me!

Hello the buttercream recipe I use calls for high ratio shortening and it is the only buttercream recipe I use. It says you can substitute regular shortening for the high ratio and I have, but it is not the same. In my opinion regular shortening leaves a certain greasy taste in your mouth and gives the buttercream a dull color. Hi-Ratio Shortening on the other hand has no taste and leaves the buttercream nice and white like marshmallow cream. As far as brands I have used the CK brand and liked it. I currently buy mine from a cake decorating store in town and it is pre-measured. I think it is worth the price if you want a good quality buttercream, but that is just my opinion.

For those who don't have a cake supply store close, do you order hi-ration from Global or is there a better source?

I have used Sweetex and CK. I like Sweetex much better than CK. If you get it in the 50 pound block it is not that bad of a price, of course it's more up front, but worth it in the long run. I think it was almost $80...but once shipping and handling were added on it was just under $100, which means it is a little under $2.00 per pound. I find it totally worth it, because of the improved quality of the icing. I use Sugarshack's recipe for the BC.