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Buttercream recipe (hi ratio shortening)

(16 posts) (9 voices)
  • Started 4 years ago by stephanie72
  • Latest reply from Isabel M.
  • 1 Members Subscribed To Topic
  1. stephanie72
    Posts: 488
    Location: Bay Area - California Member

    I only recently learned there was such a thing as hi ratio shortening and now I want to try a buttercream recipe using it. I've seen about a million online, but I'd like a tried and true one from someone I know but I don't know anyone other than you guys here! LOL

    Can anyone share a good recipe with me, or give me some hints on what to look for when searching online, and also any tips on how to make it the best it can be.

    Posted Aug 18 2010 11:12 am #
  2. jfolzman
    Posts: 327
    Member

    All of Melissa's recipes are tried and true AND GOOD! Just replace shortening for high ratio.

    Posted Aug 18 2010 2:25 pm #
  3. stephanie72
    Posts: 488
    Location: Bay Area - California Member

    Thanks!! I have no doubts about her recipes being wonderful. Her classic vanilla buttercream is a butter recipe though. I'm looking for a strictly shortening recipe.

    Posted Aug 18 2010 2:33 pm #
  4. jfolzman
    Posts: 327
    Member

    Oh, then just substitute the hi-ratio for butter and shortening, so two cups of hi ratio and the powdered sugar, etc. stay the same.

    Posted Aug 18 2010 3:15 pm #
  5. stephanie72
    Posts: 488
    Location: Bay Area - California Member

    Ok great, thanks!! I'm so new to this...I'll learn all the in's and out's eventually!!

    Posted Aug 18 2010 4:26 pm #
  6. jfolzman
    Posts: 327
    Member

    I still feel so new too! I'd been wondering lately about high ratio. I've tried it once and remember I did like it and if I were using all shortening would probably go that route. I just can't get it locally and I go through so much shortening. Anyway.....my question...what is the advantage and difference with high ratio and regular shortening? I know it's not as greasy. Anything else? and does it have to say high ratio to be getting the same thing? I guess, chemically, what is the difference. Thanks.

    Posted Aug 18 2010 5:04 pm #
  7. BeBe
    Posts: 1052
    Site Mother

    Hi Jill,

    High ratio shortening is specifically designed for cake frosting. It has a lighter and less greasy feel than using all Crisco or other shortenings. It has more emulsifiers than other shortenings so it absorbs more liquid. I find that you can use about 1/4 to 1/3 cup less of shortening in our "Fluffy" recipe when using high ratio. You might just want to experiment with that. Maybe make 1/2 recipe and see what you think. The brand we have used is Sweetex and we order online. You know, it is all personal preference. High ratio will make a great frosting and you won't have to worry about heat and humidity problems. I like to have butter in my frosting, but that is just me.

    Posted Aug 18 2010 7:20 pm #
  8. Tara
    Posts: 1080
    Member

    I was using Sweetex, but they quit carrying it, so I was forced to try the Wesson brand of cake shortening and I LOOOOOOOVVVEEE it! It's cheaper too! I highly recommend trying it, if you can find it. I get it at an open-to-the-public restaurant supply place. No membership required place.

    Posted Aug 20 2010 4:14 pm #
  9. Janelle K.
    Posts: 150
    Location: GA Member

    Hi Bebe. Where do you buy your Sweetex shortening. Globalsugarart do not ship during this time of the year.

    Posted May 18 2011 10:25 am #
  10. Tara
    Posts: 1080
    Member

    Quote from bakerstreats on May 18, 2011, 10:25 am
    Hi Bebe. Where do you buy your Sweetex shortening. Globalsugarart do not ship during this time of the year.

    Are you in NC? I get mine in Winston-Salem at Chefsmart on Stratford Rd. It's a special order item and you just have to call a day or 2 in advance (if you call before 2pm, usually they can get it by the next day from their warehouse). The brand they are currently carrying is made by Wesson. It's a 50lb box of hi ratio cake and icing shortening as it says on the box. They'll know. With tax, it ends up being like $52 I think. You don't need a membership or anything to shop there. I love that place! Some great deals!

    Posted May 24 2011 10:31 am #
  11. Janelle K.
    Posts: 150
    Location: GA Member

    Quote from tarascupcakes on May 24, 2011, 10:31 am
    Quote from bakerstreats on May 18, 2011, 10:25 am
    Hi Bebe. Where do you buy your Sweetex shortening. Globalsugarart do not ship during this time of the year.

    Are you in NC? I get mine in Winston-Salem at Chefsmart on Stratford Rd. It's a special order item and you just have to call a day or 2 in advance (if you call before 2pm, usually they can get it by the next day from their warehouse). The brand they are currently carrying is made by Wesson. It's a 50lb box of hi ratio cake and icing shortening as it says on the box. They'll know. With tax, it ends up being like $52 I think. You don't need a membership or anything to shop there. I love that place! Some great deals!

    Tara. No I am not in NC. But I found online stover company and got my Wesson Quick Blend. Mines was a bit expensive it came up to $80.00 due to shipping. Oh my I tried it out last night in Melissa fluffy buttercream frosting. Delicious. How do you store your shortening?

    Posted May 25 2011 4:40 pm #
  12. Paula
    Posts: 576
    Cake Advisor

    wow Tara...that is a fantastic price for a better product...I will have to check it out.

    Posted May 25 2011 8:00 pm #
  13. Tara
    Posts: 1080
    Member

    I make my shortening usually a day in advance. If it's all shortening, I store at room temp. If I add butter, it goes in the fridge. If I have a lot left over, I store in freezer and it dethaws in a few hours at room temp and works great!

    Posted May 31 2011 12:34 pm #
  14. Lisa B.
    Posts: 1
    Member

    Hi, I'm in the UK and having a go at making this fluffy (high ratio) buttercream, i've used a vegetable fat called TREX which has no hydrogenated fat, no E numbers etc..
    I've just made it now and it tastes good but will not be piping it (onto a dummy cake as just having a play) until tomorrow. I'm going to store it in the fridge overnight as the TREX say's to keep refridgerated.
    If there are any UK members here that could give me any advice i would be very grateful xxx

    Posted Jul 2 2012 4:53 pm #
  15. mandy c.
    Posts: 2
    Member

    Lisa Broughton said:
    Hi, I'm in the UK and having a go at making this fluffy (high ratio) buttercream, i've used a vegetable fat called TREX which has no hydrogenated fat, no E numbers etc..
    I've just made it now and it tastes good but will not be piping it (onto a dummy cake as just having a play) until tomorrow. I'm going to store it in the fridge overnight as the TREX say's to keep refridgerated.
    If there are any UK members here that could give me any advice i would be very grateful xxx

    I only found places that sell 12.5kg boxes Dont know what the postage would be on that sorry

    Posted Jul 3 2012 1:17 pm #
  16. Isabel M.
    Posts: 1
    Member

    Hi Tara, thank you for a great info about the wesson shortening.
    I live in Maryland, do you think that you can provide us with the
    Chefsmart phone number in N.C., I will appreciate it. Take care,
    Isabel Martinez

    Posted Aug 6 2012 6:55 pm #

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