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.

Chocolate Buttercream

1 c. Crisco
1 c. butter, not margarine
1 tsp. vanilla
1 bag. 10X sugar
1 1/4 c. sifted cocoa
6-10 tbsp. water
3 tbsp. light corn syrup; optional
Cream Crisco, butter, and vanilla together until light and fluffy.
Gradually beat in sugar and cocoa on medium speed, scraping down bowl often.
Add water (and corn syrup) until light and fluffy.
Do not over mix.

Buttercream Icing

• 1 cup Crisco shortening (not butter flavor)
  
• 1 teaspoon vanilla (clear if you want a pure white)
• 4 cups sifted confectioners' sugar (Dominos Sugar works best)
• 2 tablespoons milk (or water)
  

In large bowl, cream shortening and butter with electric mixer. Add vanilla. Slowly add sugar. When all sugar has been mixed in add milk and beat at medium speed until light and and peaks form. Refrigerated in an airtight container, this icing can be stored 2 weeks. Re-whip before using.

Makes about 3 cups.

If you need it alittle thinner for piping, just add 1 tablespoon of milk or water.