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.

191 Comments

Hi Melissa and BeBe,
I'm planning to use this recipe for an upcoming Louisiana wedding. Approx how many cups does it yield?

Thanks,
Mandy

Its hi radio same thing than emulsified shortening?

Thanks
Ivette

I get my hi ratio shortening at countrykitchensweetart.com, it comes it 3lb tubs which works well for me!

Chris

Thanks for your post, Chris.

Hi Ivette, I wasn't sure about emulsified shortening so I googled it and it is the same a hi ratio shortening. Here is a link

Hi Melissa and BeBe,
I have a few questions. Do you weigh your sweetex or measure it by actual cups? When you are mixing this frosting do you add the milk in with the flavorings before adding more to reduce air bubbles? I know there is a video for making frosting in the tutorials. Does that video go the same with this recipe as well? I was also wondering if you have tried this recipe with water instead of milk.
Thanks,
Allison

Hi Allison, I do weigh the sweetex, it's just quicker and more accurate. I don't find that it makes a difference when adding the milk and flavorings. If at the end of mixing time and I am seeing too many air bubbles ( circles that look like popped bubbles, is that what you mean?) then I just turn the mixing sped to very low and mix for 1 to 2 minutes and add a bit of milk it it looks too stiff. I have not tried this recipe with water, your buttercream will crust faster using water, so you will need to work more quickly so the frosting will not crust to firm for the Viva Paper Towel method to work...... but I know some members prefer using water.

Hi BeBe,

Thanks for answering my questions! I will be trying this recipe very soon! I did not realize it crusted faster with water. I will use water. Thanks!

What can I use instead
of Sweetex here in Australia???
Can i use "Solite"??

In Canada, we have a store called "Bulk Barn". They sell it in bulk which you scoop out into containers, as much or as little as you like. I don't know if you all have bulk stores, but if so, perhaps you can try them. BTW, thank you for the tip about milk/cream/water! Good to know.

I haven't tried a high ratio shortening like Sweetex. I live in Ca. and I buy Hy-Top brand VEGETABLE SHORTENING from Winco. It is made with partially Hydrogenated Soybean and Cottenseed oils and has 3 g. of trans fat in a tablespoon, I add whole milk when making frosting to add more fat. It still works great if you want to add water not milk. I use to use Crisco and added whole milk to add the fat but I like this one better. They just raised the price of Hy-Top brand so it's now $4.o6 for a 3lb container, For those who live in CA. and have a Winco in their area and want to try it out :) Someone told me to try Walmart shortening but when I went to check, it was labeled no trans fat so I didn't buy it.
I don't know what the ratio of trans fat is in the high ratio shortening but if I had a chance to try it, I WOULD! ;)