High Ratio Frosting
This high ratio frosting recipe is a great option to have in your recipe file of favorites! It is light, fluffy, and has a wonderful flavor.
If you are unfamiliar with high ratio shortening, it is a popular choice because it contains emulsifiers which allow it to absorb more sugar and liquid than regular shortening.
You'll love the creamy consistency that high ratio shortening lends to this frosting, and there is no greasy aftertaste. There are many different brands of high ratio frosting, but Sweetex is what we use most often.
Table of Contents
Advantages of Shortening Based Frostings
Probably the biggest advantage of shortening based frostings is that they hold up nicely in warmer weather. Although it isn't heat proof (no frosting is), shortening-based frostings hold up much better in warm conditions than butter based frostings.
Another bonus to shortening based frostings is the white color. Butter-based frostings have a slight yellow tint, and if natural vanilla flavoring is used rather than clear vanilla, it is more of an ivory shade. If a stark white frosting is what your design (or customer) calls for, this frosting is a great choice.
More Extracts may be Needed in shortening-Based Frostings...
Due to the absence of butter in this recipe, we have to rely more heavily on extracts to make this frosting flavorful. There is a lot of wiggle room here and so don't hesitate to do a little experimenting! We hope that you enjoy the recipe!
Have Gritty Buttercream? It Could be Your Powdered Sugar...
** We've had great results with Domino's confectioners sugar and US Sugar (we buy ours from Costco). Some brands of confectioners sugar don't work as well with buttercream frosting recipes.
If a package doesn't say pure cane sugar, it contains beet sugar which is more likely to give you a grainy outcome. In addition to that, we've noticed that even some brands that say "Pure Cane Sugar" will give a grainy consistency.
One example is Dixie Crystals (although it used to work great for us a few years ago.) Something has changed...it's a mystery. Anyway, this recipe should not be grainy, and so if it is, experiment with a different brand of confectioners sugar.
High Ratio Frosting
This easy high ratio frosting pipes perfectly and is a good choice for higher temperatures as it is more heat resistant than butter-based frosting.
Ingredients
- *This Recipe makes a lot of frosting. It can be halved!
- 2 cups (386 g) high ratio shortening (We use Sweetex and CK brands)
- 2 Tablespoons (24 g) clear vanilla extract
- ½ teaspoon (2 g) butter flavoring
- ½ teaspoon (2 g) lemon or almond flavoring
- 4 lbs. (1820 g) confectioners’ sugar
- 1 cup (238 g) or more if needed - milk or heavy cream (you get a softer crust using heavy cream)
- ½ to 1 teaspoon (2g to 4g ) salt ( I use popcorn salt because of its fine grain or let your regular salt dissolve in the milk) This will cut the sweetness.
Instructions
- Cream the shortening and flavorings .
- Add the confectioners’ sugar and cream, mixing slowing and gradually increasing speed .
- Mix approx. 8 min. until creamy and smooth, DURING THE LAST 2 TO 3 MINUTES OF MIXING SLOW DOWN THE SPEED TO VERY SLOW THIS WILL ELIMINATE MOST OF THE AIR BUBBLES THAT OCCUR.
- If you are still seeing what looks like bubbles that have burst (small holes) in your buttercream, continue to add milk a teaspoon at a time until most of them disappear.
- This is still sweet though the salt cuts some of the sweetness.
Makes approximately 11 ½ cups
Notes
***We slightly altered this recipe from our previous version, which had 2 lbs (910g) confectioner’s sugar. We still really like the previous version, but it has a much lighter and softer consistency and while it crusted, it didn’t crust quite as firm. Using the Viva paper towel method of smoothing is easier with the updated version.
Hi BeBe! I am curious if this recipe will work for fondant covered cakes? Will it set firmly & hold sharp edges when covered in fondant? I have a delivery of 5 hours away & hope this recipe will work for me.
I tried making ruffled ribbon flowe cake however the petals did not stand up properly. Do you think the frosting was not stiff enough?
Hi Sylivia- Yes, if the petals don't hold their shape, you can mix in additional powdered sugar until you reach the desired consistency.
I recently bought CK hi ratio shortening at Craftsy at a very good price. They also very often have great sales. I bought it when they had a good sale, with free shipping. Big bonus due to the weight and what is usually charged for shipping.
I'm so frustrated! The first time I made this recipe I had a few hiccups but the cakes ended up so smooth & nice, but the last several times I have made it, I cannot get it right. Sometimes it's SO thick, and when I add water it gets droopy. & when the consistency is right, there are 'holes' when I try to ice the cake, I do slow the mixer for 3 minutes at the end like you suggest, but it doesn't help, & when I add water, the 'holes' are still there & the icing is runny. I don't understand what is going wrong.
Hi Jacqueline, I am sorry that you have been having a problem. When adding liquid if your buttercream is too thick, add only 1 teaspoon at a time because it can quickly become too soft. Try mixing in low speed for a longer time. Have you changed brands of powdered sugar? Let me know how it goes.
How far in advance can I make this icing? Also how can I store it?
Hi Lee, Depending on the expiration date on the milk you can store in the refrigerator approximately two weeks. It can be frozen in an airtight container for two months. Defrost in the refrigerator or on the counter top. You will need to stir or re-mix briefly with your mixer.
Sorry but partys over! No unwitting suicide! Best to update your site to not clog anyone up with trans fats, the harm its costing is billions in heart attack hospitalization. The FDA issued its not safe declaration in 2015 and mandated phase out. By promoting it without disclosing hazard, this could constitute negligence and inadvertantly do-in your readers and their lovedones ones. We should all be concerned about the kids developing brains and the increases in dementia Alzheimer's that are going to be exacerbated by this clogging artificial fats. if criminals get their hands on stuff like this, does that make u feel public safe?
Hi Melissa or Bebe, I️ am new to baking and cake decorating and have a baby shower on the 8th of April which will be my first cake I️ sell so I’d really like I️t to be perfect of course. My question is, can I️ use this for a two tier quilted cake that I️ will be using an impression mat to design with? And will fondant ruffles stick best to the bottom tier? My friend would like her cake to be all buttercream if possible with fondant cutouts and the buttons on the top quilted tier to be placed in the centers. TIA
Sorry I️ should have added a picture...but this is the cake that the mom to be would like but a white quilted top tier and the bottom ruffles purple and lavender ombré.
There used to be a bakery in my hometown and the cake decorators used high ratio shortening in their frostings but used only water as the liquid and no salt to the recipe. Their frosting was extremely white, crusted on the outside and creamy delicious on the inside. No greasy aftertaste whatsoever. Why did their frosting crust when milk wasn't used as the liquid? By the way, I'm going to try your high ratio frosting recipe using milk as soon as my CK shortening arrives in the mail.