Sunday, March 2, 2008

High Ratio Buttercream

Buttercream Icing made with high ratio shortening has a delightful and light taste to it, almost like a whipped cream icing. It uses less sugar than regular Buttercream Icing. It is easy to decorate with, but it can be sensitive to humidity. It also has a slight shine to the finish.

You would buy high ratio shortening at a bakery supply store. The only place I have found this right now is online. You can do a Google search and compare prices and shipping.

6 c. 10X sugar
½ T salt
1 t vanilla
¾ c boiling water
2 1/3 c high ratio shortening
1 ½ sticks butter

Using a standard mixer with the whisk attachment, mix sugar and water for about 5 minutes;
Add vanilla, shortening, salt and butter; once blended well, whip on high for 15 minutes.
This icing will double in size and be light.


Dana said...

I've been doing decorated cakes off and on for over 15 years and I've never heard of high ratio shortenting. What ingredients make up the high ratio? High ratio of what to what?


Kathy, Jeff's Wife said...

It is my understanding that it is whipped more, has more air in it. Beyond that, I am not real sure. But it does make a GREAT icing!

Anonymous said...

Is the recipe supposed to say 6 cups sugar (instead of water)? And when do you add the salt? Thanks!

Kathy, Jeff's Wife said...

Oh my goodness! Thank you for catching that! I fixed it.

Anonymous said...

Hi-ratio refers to the fact that it can hold a higher ratio of sugar than regular vegetable shortening (crisco). It can also hold more liquid, so it is less likely to break down when there is water in the formula. It also has a less-greasy "mouthfeel". It is the main thing commercial bakeshops use to make cakes and icings with. One brand name we use at my culinary school is Sweetex, which you can order in smaller containers online.

Kathy, Jeff's Wife said...

THANKS Gail!!!