I usually use Indydebi's buttercream with Crisco because I could not find hi ratio shortening in my area. Have now obtained the hi ratio shortening and wonder if I need to adjust indydebi's recipe in any way when I use the hi ratio rather than Crisco?  What differences can I expect, if any?

Thanks for your help.

I've used her recipe lots of times and do not change her measurements using high ratio. It crusts very nicely and lasts in the humidity we encounter in FL. The biggest difference I noticed when finally using the high ratio was it seemed to come smoother than with Crisco. HTH

AGood to hear! Im in Georgia and the indydebi BC has held up well with the heat and humidity so I did not want a significant change with the hi ratio. I continued to hear that hi ratio tasted better and really wanted to try. Thanks for your response.