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.
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.
Where do you buy your high ratio shortening?
Hi Andrea, we have been using Sweetex that we order from
http://www.bakersnook.com
If you enter 1628 sweetex in the search bar it should come up. The problem is now they only sell it in 1 lb. packages and 50 lb. packages. I’m checking for other sources.
I just ordered the hi ratio shortening to try on my cupcakes. I sell them at a farmers market in FL and I read that it helps the frosting hold up better in the higher temps.
Hi Danielle, you’re at the right place to give it a test…..let us know what you think.
Hi Melissa and BeBe, I have a question about High Ratio Shortening (Sweetex). Now that it doesen’t have Trans Fat do you still use the same amount in this recipe and will it be smooth as before?
Thanks
Hi, I checked my package and it does not say “no trans fat”. It has partially hydrogenated soybean and palm oils and I think that is trans fat…right? I have read that you can’t buy it in CA unless it is without trans fat, but I don’t know if that is accurate. I think when the trans fat has been taken out you try to add more fat to your recipe by using whole milk or heavy cream as your liquid.
YesI do live in CA. Well I guess I will have to go with it.
Thanks
Melissa, I just bought a 10 lb tub of high ratio shortening at amazon.com :)
Thanks, Elizabeth, that’s good to know.
I gotta try this, in Saudi weather is really hot and humaid, and I can’t afford frosting to melt before it reaches the customer.
I tried the hi ratio shortening and it worked out great in the Florida weather…also I found it in 4lb and 25lb tubs on http://www.thebakerskitchen.net, the price is really good. :)
Danielle, thanks for letting us know.
Hi Melissa and BeBe,
I’m planning to use this recipe for an upcoming Louisiana wedding. Approx how many cups does it yield?
Thanks,
Mandy
Its hi radio same thing than emulsified shortening?
Thanks
Ivette
I get my hi ratio shortening at countrykitchensweetart.com, it comes it 3lb tubs which works well for me!
Chris
Thanks for your post, Chris.
Hi Ivette, I wasn’t sure about emulsified shortening so I googled it and it is the same a hi ratio shortening. Here is a link
http://community.kingarthurflour.com/content/emulsified-shortening
Hi Melissa and BeBe,
I have a few questions. Do you weigh your sweetex or measure it by actual cups? When you are mixing this frosting do you add the milk in with the flavorings before adding more to reduce air bubbles? I know there is a video for making frosting in the tutorials. Does that video go the same with this recipe as well? I was also wondering if you have tried this recipe with water instead of milk.
Thanks,
Allison
Hi Allison, I do weigh the sweetex, it’s just quicker and more accurate. I don’t find that it makes a difference when adding the milk and flavorings. If at the end of mixing time and I am seeing too many air bubbles ( circles that look like popped bubbles, is that what you mean?) then I just turn the mixing sped to very low and mix for 1 to 2 minutes and add a bit of milk it it looks too stiff. I have not tried this recipe with water, your buttercream will crust faster using water, so you will need to work more quickly so the frosting will not crust to firm for the Viva Paper Towel method to work…… but I know some members prefer using water.
Hi BeBe,
Thanks for answering my questions! I will be trying this recipe very soon! I did not realize it crusted faster with water. I will use water. Thanks!
What can I use instead
of Sweetex here in Australia???
Can i use “Solite”??
In Canada, we have a store called “Bulk Barn”. They sell it in bulk which you scoop out into containers, as much or as little as you like. I don’t know if you all have bulk stores, but if so, perhaps you can try them. BTW, thank you for the tip about milk/cream/water! Good to know.
I haven’t tried a high ratio shortening like Sweetex. I live in Ca. and I buy Hy-Top brand VEGETABLE SHORTENING from Winco. It is made with partially Hydrogenated Soybean and Cottenseed oils and has 3 g. of trans fat in a tablespoon, I add whole milk when making frosting to add more fat. It still works great if you want to add water not milk. I use to use Crisco and added whole milk to add the fat but I like this one better. They just raised the price of Hy-Top brand so it’s now $4.o6 for a 3lb container, For those who live in CA. and have a Winco in their area and want to try it out :) Someone told me to try Walmart shortening but when I went to check, it was labeled no trans fat so I didn’t buy it.
I don’t know what the ratio of trans fat is in the high ratio shortening but if I had a chance to try it, I WOULD! ;)
If you google hi ratio shortenings, you can find something suitable for you personally. I’ve found things alot cheaper by googling them & pricing.
Hi
We dont get hi- ratio shortening in uae. Any other alternative for sweetex?
I’m sorry, Leera that you can’t get hi-ratio shortening there but I don’t know of a substitute. Using an all vegetable solid shortening may be your only alternative. It makes a good frosting also and can withstand warm temperatures without melting, it just isn’t a hi-ratio shortening.
Do you use the paddle or whisk attachment when you make your buttercreams?
Hi Sophie, I use the paddle attachment when making my buttercream. The one exception is when making Swiss Meringue Buttercream, I begin with the whisk attachment then switch to the paddle attachment, this is explained in the directions for that recipe.
Thanks Melissa!
Hi Melissa,
What is the high ratio shortening please and can I substitute it with unflavored ghee????
Hi Imane, hi-ratio shortening is an all vegetable product specifically designed for cake frosting. I am not familiar with ghee. Click on this link to a discussion about hi ratio that has been on the Forum, I think you will find it interesting.
https://www.mycakeschool.com/message-boards/recipes/buttercream-recipe-hi-ratio-shortening
someone else my have already posted this but I just found a 3lb tub of hi ratio shortening at http://www.kitchenkrafts.com/hi-ratio-shortening-3-lbs-/p/IN1103/sid/GOOGLE/TID/GL033105/ne_ppc_id/1099/ne_key_id/11109161/ne_sadid/6781777694/gclid=COf_47_N_LACFVRrtgodWks1LA/gclidval/ for $10.50
Hello, can I use powdered coffee creamer added to hot water in place of the 2/3 cup of milk, will the frosting still crust?
Tina, thanks for your post.
Yummy23, yes, the frosting will still crust.
How long will the cake last at room temperature (air conditioned room)? Also, if I let it crust and then put red gumpaste letters and flowers on it, will they bleed into the white icing?
Hi, it should be good 2 to 3 days at room temperature. Your letters and flowers will be fine on the crusting buttercream.
Bebe, the reason I ask is that I normally use Sharon Zambito’s HRS recipe for my 5 qt Stand KA Mixer. It’s 5.5 cups HRS, 5# PS, 11-12 Tbs Hot Creamer Liquid, 4 Tbs Flavorings, and then I also add popcorn salt to cut the sweetness, usually about 1.5-2 tsp.
Your 2# recipe uses almost as much liquid as my 5# recipe. Thus my question about its consistency. I’ll have to try it and see how I like it. I’m always up for new recipes to try.
Hi,
Might be a long shot but does anyone know where in the UK I can buy this?
Thanks in advance! :)
I think in the UK it’s called Trex.
Hi, I am a new member on your sight and also new to cake making and decorating I am just doing friends and family for now but would love to learn and do more. Can you please tell me if there is an equivilant to Hi ratio Shortening in the UK?
Hi Hayley, I’m not sure what the equivilant is in the UK. This would be a good question to post on the Forum. We have many member from the UK, maybe someone will have the answer.
Ok thank you will give it a try.
Hi. Can this high ratio buttercream be frozen?
Hi Sandy, yes, we have frozen it for 3 months. Just thaw (not in microwave) when it is back to room temperature mix adding a bit more liquid if necessary.
You can also refrigerate for 2 weeks, if your milk is not at its expiration date.
Thank you, Bebe.
Hello , I live in Africa. And it’s extremely hot. But we don’t have the hi ratio shortening. Can I use crisco instead or margarine. If yes what quantity.thanks
Hi Ifeoma, you can use the Fluffy Vanilla Buttercream recipe just changing the butter amount to crisco.
Hi Bebe, thank you . But is crisco not a vegetable shortening? If so does that mean the measurement will be 113g and286g of crisco?
Hi Ifeoma, yes that is correct, you would be using a total of 399g of vegetable shortening for the recipe when you leave out the butter. Crisco is the brand name of the vegetable shortening we use in the US……..you may have access to another brand.
Also, you can add a small amount of butter flavoring to your frosting if you would like to ……..always adjust the flavorings to your taste.
Thank you BeBe.this the best school ever!!! Will surely give it a try!! Do you have an idea of how I can make my own self rising flour.we tend to do almost all our stuff down here from scratch .
I have been a member for about a week, and I can’t get enough of your school! It is fantastic! I do have a question. Will the Hi Ratio Buttercream crust so I can use the viva towel? Also, I’m making a cake for an outdoor wedding in a few weeks. I’m in Kentucky, and it should be in the 80’s. Should I use the hi ratio or would the Fluffy Vanilla be okay? Thank you so much!
Hi Ellen, I’m sorry your question was overlooked, always feel free to post on the message board or repost if you don’t get an answer.
I think you could still use the Fluffy Vanilla recipe if your cake will be in the shade and the temperature is not in the high 80’s. But for no worries, I would use the hi ratio recipe.
Hi Bebe, do you know where can I find the salt that you use in your recipe, I live in Maryland. Please, help me b/c I would like to try it soon. Thanks
Hi Isabel, the salt I use is Kernel’s Seasonings Popcorn Salt. Any brand popcorn salt would be fine, it just has a finer grain and dissolves more easily. Mine is sold in the grocery store on the isle with the popcorn. You could also use regular salt, just dissolve it in the liquid you are using in the recipe .
I’m wondering ifmthisnrecipe size will fit in my standard kitchen aid mixer. I don’t have thenbigger industrial size and four lbs of powered sugar seems like a lot. I’m worried it will overflow…should I just half the recipe?
Hi Robyn, I have the standard 5 qt. Artisan KitchenAid mixer and 4 pounds of confectioners’ sugar will fit into the bowl. I add two lbs. and mix that with most of the milk and then add the other two lbs.
Great! But mine seems stiffer than yours. Is it because I’m not using the extra flavorings? Using nonfat milk? It doesn’t want to spread as easily as it seems yours does on the videos.
Hi Robyn, you will be able to get the consistency you like by just adding additional milk, add 1 teaspoon milk at a time.
Bebe, I did that and it still seems stiff. Why would mine be so much more stiff if I”m following the recipe ablove? Once it was crumb coated I just didn’t get as smooth of a frosting while spreading. It was sort of stiff already. I even used the viva paper towel which did help a lot! But for some reason I can never get my frosting as smooth as I see others. It’s so frustrating! :(
Love the http://www.bakerskitchen.com. They are great and have super quick shipping times!
Just made this up for teddy bear cake, weather has been humid so going to give it a test on something to practice, thanks for recipe :)
Maybe I missed it but what do we use in Australia for the high ratio shortening ?
Hi Michelle, this would be a good question to post on the Forum. I’ve seen comments about using Copha for shortening but I can’t remember a product for hi ratio shortening. The Australian members are very helpful with information.
Hello I have a question…. Can the recipe be cut in half, say if I wanted to use it to make the buttercream flowers from your recent video?
Hi Donna, yes it can be cut in half.
Hi, I have a question you say that using heavy cream will give it a softer crust, if I want to use it for a cake that is gonna be covered with fondant and I want it to be stronger will you recomend better to use water? Is this the best frosting to use under fondant or what recipe would you recomend? And when in your videos your put the dam for the filling you say that you make it more stiff with more sugar how much more and how do you add it? Thanks a lot
Hi Bebe and Melissa,
I was wondering if this recipe will cover 2 – 9″ round cakes or should I double the recipe. I am making a cake for my friends birthday on Halloween.
Thanks
Hi Maritza, Yes, it will be enough to frost your cake and you can refrigerate for approx. 2 weeks any leftover frosting or it can be frozen.
What do you think is better…heavy cream or coffee creamers? I have used the powdered coffee creamer, that I made into a liquid by mixing in very hot water but have never use the liquid coffee creamer. I don’t know if it is the same or if it really makes a difference at all. Thanks for your help!!
Hi Kayla, I think it is just a matter of personal preference, we usually use cream. Many bakers love the liquid coffee creamers because they come in great flavors.
Hi, what is the best type of buttercream frosting to use under fondant? Thank you.
Hi Bebe and Melissa!
I face the same problem as others. Hi Ratio shortening not available here in Saudi Arabia. Can I use regular shortening with the same recipe?
Thanks!
I don’t know if I overlooked an answer to this but, how many cups does this recipe yeild?
Hi Maribel, I had never measured the number of cups………so today I made the recipe and it yields 11 1/2 cups. Depending on how stiff or loose you like your buttercream your amounts could change slightly.
Hi, I live in Miami Florida. And I tried this recipe it did not work. The humidity down here is horrible. I used shorting no butter. But the shorting I use is Publix brand shorting. Is that the problem? Please help!
I’m new to the site and just tried the high ratio buttercream only I had to use Crisco and I also used heavy whipping cream. I noticed that my frosting taste “gritty” is this due to the whipping cream? I used regular 2% milk to thin it out.
TIA love the site!
Hi Lisa certain brands of confectioners’ sugar (powdered sugar) will cause the gritty problem. Whatever brand you use it should say “Pure Cane Sugar”….if the ingredient list shows sugar and cornstarch, it will be beet sugar and that will give you a gritty texture. Lately a brand that we have always trusted also gave a gritty taste so they must have changed their formulation. To test your bag, just wet your fingers and rub a bit of powdered between them.
I do not have the type of mixer that you have, I need to cut the receipe in half to fit in my bowl – will that be an issue. Also, why do you use so many flavorings can I subsititute the almond with strawberry?
Hi Fran, it will be fine to cut the recipe in half. We use extra flavoring such as butter flavoring because there is no butter in the recipe and we want that flavor. You can definitely substitute the almond flavor with strawberry. It is good to experiment and use flavoring you like.
Another great recipe, thanks ladies! I love how clean and white it is, after using butter for so long I got used to a vague ivory colour being my ‘white’…this is beautiful and crisp! Thanks again :)
Great, I’m glad you like it!
This frosting is AAAAMAZING! I love how light and fluffy it is. I cut the recipe in half and it was deeeeeeelicious!
My question is this…I have extra left over how long will this keep in the fridge…and how long in the freezer?
Ansa
can you add cocoa to this??
I have another question…..Can I add a little cream cheese to this frosting to cut the sweetness? I usually make my buttercream with butter and cream it with the cream cheese. Will using cream cheese with this high ratio frosting work?
Thanks,
Ansa
Hi Ansa, you can keep in the refrigerator 2 weeks if your milk is not at its expiration date. We have frozen the buttercream for 3 months.
I think it would be fine to add cream cheese , adjusting the amount of milk.
Hi Nicole, yes you can add unsweetened cocoa to the recipe to make chocolate, I probably add 1 cup (72 g) then adjusting the amount of liquid to get the consistency you like.
Hi, Ive been using this recipe but using crisco, which it says no trans fat. Its humid here in texas and when I put it on my cake this week it seems to run off. is that because it is not with high ratio shortening. Have you had this problem before. It worked fine this past early spring and winter so I wonder is it because of that in combination with the humidityand not high ratio. which of your BC’s would you think is best for Texas humid hot summer weather. Thanks.
hello i i live in NC and get very hot in the summer i have my icing recipe all just love it has 2 stick butter and 1 cup shorting. but need somthing that will stand up in the heat so i made it and just chaned butter to shorting and added butter flavor and my 2 pounds sugar but not as sweet as my icing woil useing more sugar help with that?
Hi Sarah, did you know that Melissa and I are in NC ? Are you using high ratio shortening? You will notice that in the high ratio recipe we have used 4 lbs. powered sugar to the 2 cups shortening. Yes, you can add more sugar to your recipe to increase the sweetness. Note that as you increase the ratio of sugar to shortening the faster the frosting will crust .
no i did not know that i am in hickory NC i am going to try it at the 4 pounds liked the tast but was not sweet like mine is with the 2 pounds and just used 2 with yours going to try the 4
i am working on getting the high ratio shortening from a cheff i know
That would be great to get it through a friend. Hope all goes well with your next batch of frosting.
ya will try with 4 pounds of sugar just was not sweet enof with 2.5 pounds
i am using this for a wedding cake but need to put fondant on it how do i get the fondant to stick to it as it dose crust ? shorting?
Hi Sarah– You can adhere thin fondant pieces to crusted buttercream by just piping a few dots of fresh buttercream onto the back. This is what I usually do, although with very thinly rolled decorations you can simply dampen the back with a little water.
I got my high ratio shortening at a Gordon Food Services (GFS) store. They are located in several states here in the U.S. They only sell it in a 50 lb block but it comes out to only about $1 a pound. They don’t stock it in the store, but you can order it from them. Took about 2 weeks for them to get it in and then I picked it up. Great deal.
Hi my favorite butter cream is hi ratio shortening and butter to 1 c butter and 1 cup HRS just like other person said. hope you try. love this cake school. Melissa your mom seems so nice, and helpful. pat
I always hear on lot of tutorials people use meringue pd in there butter cream to make it more fluffy. Have ever tried it? Maybe sometime i will try. Pat
Hi, sometimes I make my buttercream with meringue powder and sometimes I make it with coffee creamer and sour cream. Once you added the MP, you will have to work fast as it crust pretty fast. I switched out using Crisco a while back because I find it too greasy particularly if I have to attach a ribbon to the cake and the grease just show thru. There is no greasy situation with hi ration shortening. You can order HRS from CK but I get it thru a friend who is also a cake decorator. Hope this helps.
Hi again, I forgot to mention Target brand vegetable shortening has 2.5 g of trans fat. It is 0.5 g less the the CK product. For those who lives in Georgia, you can get HRS from Cake Art but they sell out pretty fast and they don’t carry a lot. Therefore you might want to place an order if needed. Hope this helps.
This is my first time working with HRS shortening, and the problem I seem to be having when trying to make flowers is that is to soft. Can I just add powdered sugar to stiffen it up some?? Or are there any other tips you can give me to help? Thanks So Much! Love you site!!
Nevermind, I answered my own question, you mention above that you can alter the consistency by adding powdered sugar. Thanks!
I am super excited I tried this. Thank you thank you for posting the perfect buttercream recipe! I’ve been using Wilton and other buttercream recipes for years, but they always left something to be desired. I’ll never go back to using regular shortening again!
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~
http://www.wilton.com/cakes/making-cakes/baking-party-cake-2-inch-pans.cfm
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 http://www.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?
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!!
Is it possible to substitute Crisco shortening since I can’t get hi ratio locally and I need to make this ASAP?
Hi Marilyn, Yes, you can substitute Crisco with no problem. Hi ratio shortening holds more liquid than Crisco so you can decrease the milk by a few tablespoons. If it is too soft, add more milk 1 Tablespoon at a time to reach the spreading consistency you like.
Do you ever use meringue powder in any of your frostings?
Hi Nancy, No, we don’t use meringue powder.
Cookie Gift Can Queen sells Sweetex Hi-Ratio shorting on Etsy for home bakers in small quantities for professional tasting icing. Just wanted to share with my fellow bakers a great find.
Hi Catherine, Thank you for the information
How long is Sweetex good for. I cannot but high ratio shortening in Illinois so I would have to order online
Can I make a white chocolate version of this frosting? I have to color it turquoise so I need to make it ASAP because cake is due Tuesday 8/25/20. Thank you. Sorry for the short notice
Hi Gloria, I am sorry, we have a white chocolate buttercream recipe but it does not use high ratio shortening. Without giving it a try I can’t say for sure how I would adapt the recipe. Also, since white chocolate is not a white white, I am not sure you will get the turquoise color you are looking for. If you give it a try, use oil based coloring.
I make decorated cakes and I use 2 teaspoons of vanilla and 1 teaspoon of almond extract to a 2 lb bag of powdered sugar. Your recipe calls for 2 TBSP of v anilla which seems like too much and it will be too sweet. Is this a typo? Please respond .
Thank you
Barbara Garrod
Hi Barbara, We do use 4 Tablespoons vanilla. The recipe uses 4 lbs. powdered sugar. The recipe could cut the recipe by 1/2.
I’ve been making Buttercream frosting for 50 years and this is the first time I have ever had a problem.
I bought a 25 lb box of powdered sugar from GFS, like I normally do.
I use Sweetex. I noticed that my icing was grainy, which has never happened before. I looked on the box and it said 6x. This is the first time I have seen 6x powdered sugar. Well, my question is how do I eliminate the grainy texture. I’m making icing for 25 dozen cupcakes, so I just can’t start over again. Please help asap!
Hi Dianne, I know your frustration, I am so sorry you are having this problem with a large cupcake order. First, I have never used 6X powdered sugar. I had to research to learn that 6X powdered sugar is larger particles of powdered sugar than 10X. The numbers refer to the size mesh screens used to sift the pulverized granulated sugar through when making powdered sugar. I think using 6X could be the problem. I experienced this a few weeks ago, tried everything I could find online to solve the problem and could not. I was using a 7 lb. of 10X bag of US brand bought at Costco. I have used this brand of pure cane sugar for years. I tried so many remedies found online to eliminate grainy buttercream and none worked. I switched to Dominos and all was good. Just for testing purposes I decided to try the US brand one more time. It was fine, no problem. I was thinking that my bag possibly was old but now that I read your post, it could have had 6X rather than 10X in it, by mistake. I now test a new bag by putting a small amount ( 2 T) in a bowl and dissolve with water. It always looks fine but if you rub it between your fingers and can feel a gritty texture, don’t use. I hope you have not made the total amount you need for the cupcakes. I want to add that the brand Dixie Crystals 10X is gritty and has been so for years. It is pure cane sugar but Melissa and I think they have changed their formulation of the amount of cornstarch they use, causing it to be gritty. We used to tell members using pure cane sugar was the answer, but when Dixie Crystals changed we could no longer say that. Wishing you good luck.
Thank you for answering so quickly! The batch I made was for half of the order. I had some other powdered sugar which was fine. My daughter gave me an idea, since they are cupcakes, I can embellish 100 of them with decorative sugars. The other 100 I will add strawberry preserves, which will hopefully confuse the person eating them into thinking it is part of the icing. Lol I have definitely learned my lesson and from now on, test the sugar first. I contact the store I bought the product from, they gave me a refund and I purchase another brand that was in 2 lb. packages, which did test. I also read them the riot act about the 6x. Thanks again!
Hi Dianne, Thanks so much for the follow up, I was thinking about you today. I think you and your daughter have come up with 2 good solutions to disguise the problem, good for you! I am so glad to know your problem had a happy ending.
I can use this frosting and put fondant on top of a cake???? It’s first time I would attempt to do fondant on a cake and I’m trying to learn from my own experiences and try a new frosting more stable than regular one with butter? thanks.
Hi Vernice, Yes, you can use this frosting with fondant. Chill the frosted cake before laying on the fondant to make it easier to reposition the fondant if needed.
Should I just let my cake crust on the counter vs in the fridge? I found that when I let it crust in the fridge it was harder to smooth with the paper towel. Thanks you.
I forgot to say that I used high ratio shortening vs Crisco. It seemed more solid. Sorry forgot to put that in my comment.
Hi Loretta, yes I just let the frosting crust at room temperature when using the paper towel method of smooth. It usually develops a crust fairly quickly- maybe 10-15 minutes. I hope this helps!
Can this be used for chocolate frosting? If so what ration do I use in making the frosting , like extract and flavoring? I live in Florida and it is getting hot here. Thank you.
Claudia
Ok I did not see my post that I did yesterday. I did something wrong. The question I had was can I do this recipe making chocolate frosting? If so what do I need to change the extract and flavoring to? Thank you again for the second time.
Claudia
Hi Claudia, yes you can add unsweetened cocoa to the recipe to make chocolate, I probably would add 1 cup unsweetened cocoa(72 g) then adjusting the amount of liquid to get the consistency you like. I would leave out the lemon/almond extract.