I tried my new Alpine shortening last night and was very pleased with the way it smoothed on the cake. It tastes a little different, maybe like it didn't absorb the flavorings the same as my crisco. It seemed to need more taste. Also, I have always covered my icing with a damp cloth while I'm not using it. I think my icing must have drawn more moisture than it did with crisco, or is the frosting made with Alpine just naturally softer than it was with crisco? I used the same recipe for both. Any ideas or hints is appreciated.
I'm not sure I'm understanding your question/problem.
Did you substitute the Alpine 1:1 in your old Crisco frosting recipe. If so, this might account for the softer texture of your frosting. Cakemanoh advises using 1 cup of hi-ratio per 2 lbs. of powdered sugar.
Using more hi-ratio is possible, but it doesn't always make for a better recipe (IMHO) but becomes a matter of personal taste.
Recipes written for hi-ratio:
http://forum.cakecentral.com/cake-decorating-ftopict-102521-.html
HTH
Yes, I did use 1 cup Alpine for 1 cup Crisco. So I used 3 cups Alpine to 4 lbs of powdered sugar which is what my old recipe called for. I will try your formula of 1 cup per 2lbs. That will only be 2 cups of Alpine. My recipe sure smoothed on well, but seemed too soft for decorating. Thanks for the info.
Oh, for sure that was too much hi-ratio shortening.
You don't get that greasy Crisco mouth feel with hi-ratio, but when using such large amounts the frosting can become too rich and cloying.
But I did the same thing when I made my first batch of hi-ratio frosting. 
My sisters and brother said the frosting was good - but definitely too rich!
When using hi-ratio, if some is good, more isn't always better. 
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