High Ratio Frosting
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.
Table of Contents
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.
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