Working with High Ratio Shortening

Casually Frosted Vanilla Bean Sour Cream Cake

High Ratio Shortening is a perfect ingredient for cake icing! You can create a smooth, creamy, stabilized cake icing that is perfect for all your cakes. The alternative to using high ratio shortening is using Crisco or store brand shortening, that has added water and salt. The emulsifiers in the high ratio shortening provides a great structure and texture to the icing. You will find that you do not get a greasy feeling in your mouth after consuming icing with high ratio shortening. Using Crisco brand of shortening or store brand will make your icing have a greasy feel.

An all around stabilized buttercream icing recipe is:
1 cup high ratio shortening
1lb (4 cups) C&H powdered sugar (then sift)
1 teaspoon meringue powder (along with 2 tablespoons of water)
Pinch of salt
2 teaspoons of clear extract (vanilla, butter or almond)
Approximately 4 tablespoons of liquid (water or coffee creamer or condensed milk) - liquid can be adjusted according to your decorating needs
1/2 t piping gel
I have found the most successful way to make a fluffy icing is to beat the meringue powder and 2 tablespoons of water to soft peak, then add shortening, extract and piping gel, mix until combine. Then while mixer is still on low, add in powdered sugar and the pinch of salt. Beat on low/medium adding liquid as needed. Beat until smooth and creamy.  DO NOT OVER MIX or the shortening will become grainy!

Your end product should be a nice, creamy icing that is perfect for all your cakes. For a crusting icing, add 2 more teaspoons of meringue powder.

Questions? Feel free to ask!