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.

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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.

191 Comments

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. 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