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Smoothing a cake with high ratio shortening

post #1 of 3
Thread Starter 

I was looking at switching from Crisco to high ratio shortening. I have a hard time smoothing cakes with regular icing, so I currently use a crusting buttercream that uses equal amounts of butter and Crisco, then I use the Viva method to smooth my cakes. Does anyone know if I can use the Viva method with high ratio shortening? If so, do I substitute the same amount of high ratio shortening for Crisco? Thanks for any advice you may be able to offer. :)

post #2 of 3

I'm nost sure Becky, but I can tell you that I used to only use a crusting buttercream and always seemed to struggle with smoothing.  I switched to IMBC and it is much easier to work with!  You should give it a try.

"Money can't buy happiness, but it can buy cake and that's almost the same thing!"
www.thecakeboxofjackson.com

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"Money can't buy happiness, but it can buy cake and that's almost the same thing!"
www.thecakeboxofjackson.com

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post #3 of 3

Yes, if your current crisco recipe is crusting and can be smoothed with Viva, then use the same amount of high ratio and smooth it the same way.

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