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.
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.
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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.
Hi Trica, You can use water in place of milk and it will crust. Some bakers do use water when they do not want any perishable ingredients in the frosting. Water will cause the frosting to crust more quickly than milk, and if you use milk it will crust more quickly than cream. The higher fat content in the liquid determines how quickly it will crust. For some techniques, especially the Viva Towel method of smoothing the outside of the cake it is best for crusting to happen a bit more slowly, that is why we almost always use milk
Hi Bebe or Melissa,
Just wondering if I️ can use this recipe under fondant? I️ live in Florida and have a baby shower that will be outside and thought I️ could pair this recipe with the WASC, since it’s a denser cake. Cake will be outside but not in direct sunlight. Also, any other frosting recipes that would work in a high humidity, warm climate under fondant? I️ have posted the image of the cake below to give you an idea of what I️ will be creating. Thank you in advance and have a great day!!