Cake Central › Cake Forums › Cake Talk › Cake Decorating › Using high ratio shortening
New Posts  All Forums:Forum Nav:

Using high ratio shortening

post #1 of 12
Thread Starter 
I bought some high ratio shortening for the first time. What recipe do you recommend? I have sharon zambito's buttercream DVD, but the hot coffee Creamer just isn't appealing.. can I make the wilton recipe with it?

What recipe do you all use? I want to experiment, but the stuff is not cheap...thought I'd get some expert opinions first! I have a 2-tier cake in 3 weeks. Wanted to try a better-performing icing for it since its a buttercream cake.
post #2 of 12

I used Sharon's and love it... I changed it by using 2 C. butter and 3 C hi ratio but fallowed the rest to the T it worked like a charm and almost no air bubbles in my icing!!!!  I was so happy I could have kissed her if she was here!!!!!

post #3 of 12
Thread Starter 
Is there something special about the creamer? Could I use hot water or milk? It's been a while since I watched the DVD...can't remember if she addresses that.
post #4 of 12

I don't use the hot coffee creamer in my American buttercream. The main thing that I take from the Sugarshack recipe is to make a full batch and add liquid in at the beginning.  I work with a 6 qt bowl and use 4 cups of unsalted and 3 cups (by weight) of HRS, but I break down the HRS for a few minutes before adding the butter.  I haven't seen much of a difference when using the coffee creamer hot or not, so I usually use half-and-half. 

 

when using butter, I have noticed that it is possible to overbeat, whereas if it is all shortening I don't think that that is possible.  

 

If you are making SMBC you can also substitute 1/3 or 1/2 of the butter in to make it a bit more stable in high temperatures. There is a bit of difference in taste, but it does help a bit. 

post #5 of 12

I think the creamer is used to help the icing crust, but it isn't appealing to me, either. I use butter, with the hi-ratio, and half and half. crusts just fine. Not hard, more like a skin, rather than a crust.

Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
Reply
Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
Reply
post #6 of 12
I use high ratio shortening and just high ratio shortening no butter and heavy whipping cream instead of water
I follow the wilton recipe with a few tweaks like I hate almond extract so I don't use it. If you make the recipe that sugarshack uses you almost have to have a 5 qt. Mixer or larger and my mixer isn't that large now that being said there was a thread on here where a lady used her smaller mixer but she had to adjust the recipe for her smaller mixer.
I have read on here that using the flavored creamers cold can make a yummy buttercream but I have never tried it.
post #7 of 12

I love Sharon's buttercream! I don't use the creamer though, I just use hot water. You could also use powdered milk instead of the creamer, but I'm just as happy with the plain water. I get the water from my Keurig, you really should use a HOT liquid. I find it helps smooth out the shortening making it creamier and I find it helps take some of the chalkiness out of the powdered sugar. I used to work for a bakery and they used hot water in their buttercream as well. To be honest Sharon's recipe is similar to the bakery's recipe, just the flavorings are a little different and of course the ratio is way smaller.

 

Oh thebrat68, I know what you mean! After I make a batch I run my straight spatula through it and there are no air bubble and its so smooth... oh it makes me so happy! I live near Sharon, she's lucky I've never driven over to her house, knocked on her door, and given her a big ol' smooch!! icon_lol.gif

post #8 of 12
I've heard nothing but good about Sharons recipe I just don't have a big enough mixer to make it.

Here is the thread cracking the recipe using a 4.5 qt.recipe, read all the post when the Op first post her discovery she post a mistake she later makes a correction.
Edited by kazita - 4/2/13 at 3:30am
post #9 of 12
post #10 of 12

Have you tried edna de la Cruz buttercream. She has a tutorial at design me a cake. 

post #11 of 12
Thread Starter 
Quote:
Originally Posted by Darimar View Post

Have you tried edna de la Cruz buttercream. She has a tutorial at design me a cake. 
i love her tutorials. I was thinking of trying hers. Do you use it? Like it?
post #12 of 12
I love Edna too she's where I found out about high ratio shortening ( I love that stuff) I personally don't use her recipe for buttercream . I know you were asking someone eles just thought that I would put my 2 cents in. I'm really considering trying Sharons buttercream recipe except instead of using the warm cream that she uses I would just use heavy whipping cream like I use now.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cake Decorating
Cake Central › Cake Forums › Cake Talk › Cake Decorating › Using high ratio shortening