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,

Might be a long shot but does anyone know where in the UK I can buy this?

Thanks in advance! :)

Betty says:

August 11, 2021 at 12:38 pm

I think in the UK it’s called Trex.

Reply

Hi, I am a new member on your sight and also new to cake making and decorating I am just doing friends and family for now but would love to learn and do more. Can you please tell me if there is an equivilant to Hi ratio Shortening in the UK?

Hi Hayley, I'm not sure what the equivilant is in the UK. This would be a good question to post on the Forum. We have many member from the UK, maybe someone will have the answer.

Ok thank you will give it a try.

Hi. Can this high ratio buttercream be frozen?

Hi Sandy, yes, we have frozen it for 3 months. Just thaw (not in microwave) when it is back to room temperature mix adding a bit more liquid if necessary.

You can also refrigerate for 2 weeks, if your milk is not at its expiration date.

Thank you, Bebe.

Hello , I live in Africa. And it's extremely hot. But we don't have the hi ratio shortening. Can I use crisco instead or margarine. If yes what quantity.thanks

Hi Ifeoma, you can use the Fluffy Vanilla Buttercream recipe just changing the butter amount to crisco.

Hi Bebe, thank you . But is crisco not a vegetable shortening? If so does that mean the measurement will be 113g and286g of crisco?

Hi Ifeoma, yes that is correct, you would be using a total of 399g of vegetable shortening for the recipe when you leave out the butter. Crisco is the brand name of the vegetable shortening we use in the US........you may have access to another brand.

Also, you can add a small amount of butter flavoring to your frosting if you would like to ........always adjust the flavorings to your taste.

Thank you BeBe.this the best school ever!!! Will surely give it a try!! Do you have an idea of how I can make my own self rising flour.we tend to do almost all our stuff down here from scratch .