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

I'm sorry, Leera that you can't get hi-ratio shortening there but I don't know of a substitute. Using an all vegetable solid shortening may be your only alternative. It makes a good frosting also and can withstand warm temperatures without melting, it just isn't a hi-ratio shortening.

Do you use the paddle or whisk attachment when you make your buttercreams?

Hi Sophie, I use the paddle attachment when making my buttercream. The one exception is when making Swiss Meringue Buttercream, I begin with the whisk attachment then switch to the paddle attachment, this is explained in the directions for that recipe.

Thanks Melissa!

Hi Melissa,

What is the high ratio shortening please and can I substitute it with unflavored ghee????

Hi Imane, hi-ratio shortening is an all vegetable product specifically designed for cake frosting. I am not familiar with ghee. Click on this link to a discussion about hi ratio that has been on the Forum, I think you will find it interesting.

https://www.mycakeschool.com/message-boards/recipes/buttercream-recipe-hi-ratio-shortening

someone else my have already posted this but I just found a 3lb tub of hi ratio shortening at for $10.50

Hello, can I use powdered coffee creamer added to hot water in place of the 2/3 cup of milk, will the frosting still crust?

Tina, thanks for your post.

Yummy23, yes, the frosting will still crust.

How long will the cake last at room temperature (air conditioned room)? Also, if I let it crust and then put red gumpaste letters and flowers on it, will they bleed into the white icing?

Hi, it should be good 2 to 3 days at room temperature. Your letters and flowers will be fine on the crusting buttercream.

Bebe, the reason I ask is that I normally use Sharon Zambito's HRS recipe for my 5 qt Stand KA Mixer. It's 5.5 cups HRS, 5# PS, 11-12 Tbs Hot Creamer Liquid, 4 Tbs Flavorings, and then I also add popcorn salt to cut the sweetness, usually about 1.5-2 tsp.

Your 2# recipe uses almost as much liquid as my 5# recipe. Thus my question about its consistency. I'll have to try it and see how I like it. I'm always up for new recipes to try.