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 have been a member for about a week, and I can't get enough of your school! It is fantastic! I do have a question. Will the Hi Ratio Buttercream crust so I can use the viva towel? Also, I'm making a cake for an outdoor wedding in a few weeks. I'm in Kentucky, and it should be in the 80's. Should I use the hi ratio or would the Fluffy Vanilla be okay? Thank you so much!

Hi Ellen, I'm sorry your question was overlooked, always feel free to post on the message board or repost if you don't get an answer.

I think you could still use the Fluffy Vanilla recipe if your cake will be in the shade and the temperature is not in the high 80's. But for no worries, I would use the hi ratio recipe.

Hi Bebe, do you know where can I find the salt that you use in your recipe, I live in Maryland. Please, help me b/c I would like to try it soon. Thanks

Hi Isabel, the salt I use is Kernel's Seasonings Popcorn Salt. Any brand popcorn salt would be fine, it just has a finer grain and dissolves more easily. Mine is sold in the grocery store on the isle with the popcorn. You could also use regular salt, just dissolve it in the liquid you are using in the recipe .

I'm wondering ifmthisnrecipe size will fit in my standard kitchen aid mixer. I don't have thenbigger industrial size and four lbs of powered sugar seems like a lot. I'm worried it will overflow...should I just half the recipe?

Hi Robyn, I have the standard 5 qt. Artisan KitchenAid mixer and 4 pounds of confectioners' sugar will fit into the bowl. I add two lbs. and mix that with most of the milk and then add the other two lbs.

Great! But mine seems stiffer than yours. Is it because I'm not using the extra flavorings? Using nonfat milk? It doesn't want to spread as easily as it seems yours does on the videos.

Hi Robyn, you will be able to get the consistency you like by just adding additional milk, add 1 teaspoon milk at a time.

Bebe, I did that and it still seems stiff. Why would mine be so much more stiff if I"m following the recipe ablove? Once it was crumb coated I just didn't get as smooth of a frosting while spreading. It was sort of stiff already. I even used the viva paper towel which did help a lot! But for some reason I can never get my frosting as smooth as I see others. It's so frustrating! :(