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.
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.
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!
** 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. So frustrating! 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 Recipe
Ingredients
- 2 cups (386 g) high ratio shortening (We use Sweetex and CK brands)
- 2 Tablespoons (24 g) clear vanilla extract
- 1/2 teaspoon (2 g) butter flavoring
- 1/2 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)
- 1/2 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.
Directions
- 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 circles) 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 1/2 cups
***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 and “roller” methods of smoothing is easier with the updated version.
Hi April, I’m happy that you like the recipe. Thank you for posting.
I am curious because I have to make some cakes without dairy in them, have you ever tried any other kind of milk like almond milk or soy or coconut milk?
Hi Savannah, I haven’t tried that yet but have read that using unsweetened almond milk will give a good result. Let us know if you give it a try.
Hello….. is this frosting okay out on a hot day, because of the cream? meaning a wedding cake.. thanks
Hi Eva, as far as frostings go, this one which is made with high ratio shortening is going to handle heat better than most. The shortening has a higher melting point than butter, and so butter-based buttercreams won’t last as long. —
That said, in very hot conditions, it can still melt, especially in direct sunlight.
How will it turn out if I used Regular Crisco Shortening??
Another question……….. will this recipe be enough for a sheet cake 2 layers for filling and for the outside? Thanks ladies!!!
Hi Yaneri–I don’t think that we’ve tried this “high ratio” recipe with anything but high ratio shortening. If using Crisco, you may have better luck with the “Fluffy Vanilla Buttercream” recipe (substituting the butter for Crisco). —If you do try this high ratio recipe, just know that you will not need as much liquid. Recipes containing high ratio shortening call for higher amounts of liquid than “regular” shortening or butter recipes. —
Also, I’m not sure what size sheet cake you are making, but Wilton’s Party Serving Chart has a section for various sheet cake sizes and includes a column for frosting amounts. I’ll link below~
link to wilton.com
What is high ratio shortening
Hi Melissa
I just want to know where I can buy sweetex shortening, I dont live in Usa but I am going to be on Miami the next week so Maybe I can find it on Wallmart or Michels . Thank You
Hi Melissa & Bebe
I’ve looked everywhere in Las Vegas for HRS and can’t find it, all I see is the store brand and Crisco , the store brand has 2.3 grams of Trans fat, as where Crisco now has 0, I looked online and found the Sweetex you’re talking about and CK brand as well….. Is there a difference in them ? As long as it says HR would either brand work? I’m new and confused…. Thank you for all your help
Stella
Hi Stella, I have used Sweetex and CK brand and I like both of them.
How can I make this HR Frosting in chocolate?? Thanks!
I will be making a half sheet cake for my husband’s granddaughters birthday. I have been stressing about this until I joined your cake school. I have decided to make the chocolate durable cake or the Mom’s chocolate cake. For the filling I have narrowed it down to whipped chocolate ganache or the simple spreadable ganache which I am leaning towards whipping as well. For the icing/frosting I will be using your high ratio frosting or fluffy vanilla buttercream. She wants SpongeBob, Patrick and Squidward on the top of the cake so I will be using a blue color in the frosting representing the ocean. I will also be adding different sea elements. I am teaching myself through your school video’s how to work with fondant/gum paste for the accents. The Noah’s Ark Cake video was quite helpful for those. With your experience in cake decorating do you think my choices so far for the cake will hold? Any suggestions? Thank you in advance and thanks for taking away most of my stress over this cake.
Cake was enjoyed by everyone and came out great! Need more practice with the enhancements I tried to put on it though. I used the Mom’s Chocolate Cake, Whipped Chocolate Ganache and the Fluffy Vanilla Buttercream. Cake held up just fine. Granddaughter “loved it” and that’s what mattered most. Thank you for all the recipes and the tips!
Thanks so much Pamela, I’m sorry that I missed your earlier comment! So happy to hear that everything came out great!
Looking for Hi Ratio shortening? Order it online from The Bakery’s kitchen. They sell it in 25 lb tubs. From the classes that I have taken all over the country I have learned that you need Hi Ratio to withstand heat. Butter melts at about 90 degrees an the Hi Ratio shortening melts at 105 – 110 degrees. Therefore the shortening doesn’t leave a film on the roof of your mouth when you eat the icing. Crisco melts at a lower temp. At least this is the info I was given by cake professionals.
Hi Lisa, thank you for posting this information.
hola cariño vivo en España e gostaria e aqui so encontro la marca crisco tengo qe hacer una tarta . Donde vivo en el verano la temperatura pasa de los 30 grados puedo hacer na tarta para estar en el jardin muchas gracias
where can i find sweetex i am in NC would love to find some near me
Hi Sarah, We are in Greensboro and we buy Wesson Hi Ratio shortening from Crawford’s Creations, here is a link to their products link to crawfordscreations.com. I have just recently used this brand and find it equal to Sweetex. They also ship. Their number is 336-688-5094.
I’m curious – what size stand mixer are using to make this large recipe in? I’m making a wedding cake this weekend, but I don’t know if my 7qt mixer is large enough
Hi Kim, I have a 5 qt. KitchenAid……it is full
Hi there! I love your tutorials! I am planning to do a painted cake with this recipe, and I was wondering how far in advance can I make the frosting and should I just keep it covered or should it be kept cool/ in fridge? And if I frost one day and then paint another day (1-2 days later) should I keep the cake in the fridge and then let it come to room temp? Thanks!!!
I will be making a buttercream transfers this week…will the recipe be good? Also, is this a good crusting frosting?
Ansa
Hi Ansa, this is a good crusting buttercream, though it would not be a good choice for a buttercream transfer. When the buttercream is all shortening it does not get as firm when frozen so it just isn’t a good choice for a transfer. The buttercream you use should be at least 50% butter and 50% shortening….of course, an all butter, buttercream would work great.
Thanks for clearing that up for me BeBe.
Ansa
@Liz~ The frosting is not highly perishable but if you are using milk as your liquid I would probably not leave out more than 3 days. In the refrigerator, a bowl of the buttercream would be fine for at least a couple of weeks although we often freeze our leftovers.
If you chill your cake or your crumb coated cake before frosting, you’ll want to allow it to come to room temperature before applying the final coat of buttercream so that it will crust properly. —
If you frost one day and paint another, I would allow the cake to come to room temp before painting, just to be absolutely sure that there will be no condensation issues. Hope this helps!
Hello
I’m new to cake decorating.
I would like to know what frosting is best to use under fondant?
Thank you!
I was just wondering what the butter flavoring is? What section of the grocery store would it be in? Thank you.
Hi there, out of curiosity, how long is this frosting good for when frozen? Any special handling instructions when thawing it out? TIA ;)
Wanted to know if the high-ratio frosting is good to use under fondant covered cakes.
Thank you.
Hi James, Butter flavoring is usually not in the grocery store with other flavoring but can be found where baking supplies are sold such as Michael’s or JoAnne’s, also online.
Hi Cori, We have frozen it for 2 months, and it could possibly be longer. You can let it thaw in the refrigerator or on the countertop. You will need to stir or briefly beat with mixer .
Hi Nilda, Yes, you can use this under fondant, though we prefer using ganache. The ganache makes a nice firm shell for laying the fondant on.
Hi,
do you have a recipe for Chocolate Butter Cream or can this be made in chocolate.
Hi,
do you have a recipe for Chocolate Butter Cream.
Hi Mattie, In the recipe section we have the Fluffy Chocolate Buttercream.
If you are going to use high ratio I would decrease the shortening amount to 1 1/4 cup (236g.) and increase the milk to 1/4 cup plus 2 to 3 Tablespoons milk or enough to make it the consistency you like.
Hi Melissa !! I love watching your tutorial I live in Australia and I can’t find sweetex shortening !! What can I use to make the flowers with a high ratio butter cream ?? Could I use Cisco ??
Try adding 3 cups peanut butter :) I added this in the first step (Jif). In prior attempts, I have also added in the end and it works either way. I did notice I needed to bump up the liquid. (I only had skim milk on hand). I probably used close to 2 cups milk. I still used vanilla and butter flavor but omitted lemon/almond flavoring. I know it seems like a lot of peanut butter, but no matter what flavor you’re shooting for, the hi ratio always requires way more flavoring then you would think. When I’m making any flavor of this frosting, I tend to favor the original recipe with 2 or maybe 3 lbs PS. I still think it does a good job of smoothing and crusting without being overly sweet. When my audience is under the age of 18, I use all 4 pounds :) Enjoy!
Hi… Is this a crusting buttercream suitable for piping, flowers, etc? Thanks.
Hi Rob,
Yes- this is a crusting recipe and it works great for piping flowers.
Have you ever made this using water as the liquid?
Hi BeBe, I was wondering if the Walmart brand, Shortening, not the vegetable shortening, would be considered high ratio? I am so grateful I found this program. So many unanswered questions for so many of us. Thank you for all your help!
Hi Terri, I have not used the Walmart brand so I am not sure how it compares with a high ratio shortening. You will not have the greasy mouth feel using high ratio, also high ratio will hold more liquid than a typical vegetable shortening. I have read some threads on Cake Central that were positive to the Walmart brand. We usually order our high ratio online from CK Products because we do not have a bakery supply store nearby. If you give the Walmart brand a try, let us know how it goes.
Ok loving it already. Now I live in the Caribbean (PUerto Rico) and it hot and humid. So what is the best frosting should I learn because of Fondant it is tough for me and I am a beginner and trying to start making cakes.
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?