Hello everyone, 

just a quick question, will reducing the amount of icing sugar affect the stability of my american buttercream?  I use a little bit less than 3 cups of icing sugar for 1 cup of butter. 

Any advice??

AThe standard ratio is one cup fat per one pound confectioners sugar. Less sugar will make it crust less.

What is a high ratio shortening that I can purchase at any grocery store?

AGrocery stores don't generally carry high ratio shortening. If you don't have access to high ratio, use shortening that still has trans fats in it.

AHR Shortening is a specialty product for the baking trade. Some cake supplies stores (not craft stores) carry it, as do bakery supply wholesal and restaurant suppliers. It's generally sold in 50 pound blocks.

Thanks for info. WOW 50 pound blocks -probably couldn't even lift it. Well I guess I'll continue using cheap walmart brand,because Crisco is too soft for some reason.

AYou can buy it at many local cake decorating supply stores or online at several places in much smaller sizes. I buy it in a 3lb bucket since I don't need huge quanities!! :)

3 pounds sounds better ,I will be looking for it.

Does anyone know a good cream chees frosting recipe that is stiff. Mine keeps sliding off my cupcakes. My cupcakes were completely cooled.

ATry Edna De La cruz's cream cheese Frosting. Designmeacake.com

Thanks ,I'll go look that up.