High Ratio Shortening Buttercream Recipe

High Ratio Shortening Buttercream Recipe

It is no surprise that a high ratio shortening buttercream recipe is the decorator’s buttercream. It is the most stable style of buttercream. Essentially, buttercream is a blend of sugar and butter, then creamed to produce a fluffy frosting in its most simple form. In addition to that, you can use it for decorating pastries and cakes, including icing and filling.

Moreover, it is usually all butter, and it is in the name itself. But, several buttercream recipes do require other fats, exceptionally high ratio shortening. Also, it is easy to flavor buttercream. With that, you can add vanilla extracts, melted chocolate, curds, jams, and spices. For this reason, keep in mind the flavoring should never exceed half the weight of butter in the recipe.

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Why is High Ratio Shortening Best for Buttercream?

Ideally, a high ratio shortening buttercream recipe is for hot climates, especially if you are looking for pure white buttercream, likewise if you need stability. The more likely it guarantees stable piped swirls on baked goods like cupcakes because it contains high-fat content.

Besides, most butter-based frostings have a bit of yellow tint. Likewise, if your cake calls for a stark white buttercream frosting, then high ratio shortening buttercream is the best choice.

Why is High Ratio Shortening Best for Buttercream

Moreover, high ratio shortening is an excellent product. You can use it for frosting. And what makes it even more incredible is that it makes it easier to work with frosting. In addition to that, high ratio shortening is firmer than the usual shortening. Because of that, it maintains the frosting from not breaking down instantly, unlike other shortenings.

What You Will Need To Make High Ratio Shortening Buttercream Recipe

Ingredients

  • 2 cups of high-ratio shortening (Sweetex)
  • 1 cup of unsalted butter 
  • 2 Tbsp of clear vanilla extract
  • 1/2 teaspoon butter flavoring
  • 1/2 tsp of lemon flavoring
  • 10 cups of confectioner’s sugar
  • 1 cup of heavy cream 
  • 1 tsp of kosher salt
  • 2 tbsp of meringue powder 

Equipment

  • Mixing bowl 
  • Measuring cups
  • Measuring spoon 
  • Rubber spatula 
  • Hand or stand mixer

KitchenAid Classic Mixing Bowls, Set of 3, Pistachio

Step by Step Instructions To Make High Ratio Shortening Buttercream Recipe

Step 1 

In hand or stand mixer with a paddle attachment, beat the shortening and high speed for ten minutes until smooth. After that, scrape the bowl’s bottom often.

Step 2

Then, add salt, confectioner’s sugar, meringue powder, and creamy milk to the hand’s bowl or stand mixer and mix well. After that, using a rubber spatula, scrape the bottom and corners of the bowl.

Step 3 

Then, at low speed, carefully add the heavy cream and beat on medium speed. After that, add the butter and lemon flavoring.

Add the heavy cream and beat

Step 4 

Afterward, if the batter comes out too thick, add a tablespoon of milk. Then, beat thoroughly. After that, turn the mixer off and manually mix the batter. Also, use a rubber spatula to press out the air bubbles.

Step 5 

Finally, place the batter in an air-tight container or cover it with plastic wrap. Then, store it in the fridge. After that, thaw at room temperature for 30 minutes before using.

Check out these tips to make an amazing buttercream:

Servings and Preparation Time

Servings and Preparation Time - High Ratio Shortening Buttercream Recipe

Tips and Tricks for Making Sweetex Buttercream Recipe

This recipe calls for high-ratio shortening; however, if unavailable, you can use vegetable shortening that is available at your local grocery stores. In terms of quality, high-ratio shortening seems to be creamier and has a better rate. 

High-ratio shortening buttercream is a heat-stable and pipeable white buttercream; however, this is not real butter but vegetable shortening. Vegetable shortening is not lard, and lard is animal fat, while vegetable shortening is plant fat. The meringue powder contributes holding powder to stabilize the batter. As an alternative for clear vanilla extract, you can use natural vanilla flavoring for a more ivory shade. 

Tips and Tricks for Making Sweetex Buttercream Recipe

Additionally, it would be best if you never forgot to store high ratio shortening in the fridge whenever you do not use it right away. As a result, it should only harden slightly. That is why you should allow it to return to room temperature before spreading or piping.

Moreover, make sure that the butter is at room temperature. Doing this creams the butter properly to produce the buttercream. On the other hand, not doing this will result in a separated buttercream since the emulsion may break.

Also, buttercream contains high-fat content. Thus, the texture will not be as pleasant when consumed coldly as when served at room temperature. In addition to that, when it is cold, it will leave an additional greasy mouthfeel.

High Ratio Shortening Buttercream Recipe

It is no surprise that a high ratio shortening buttercream recipe is the decorator’s buttercream. It is the most stable style of buttercream. Essentially, buttercream is a blend of sugar and butter, then creamed to produce a fluffy frosting in its most simple form. In addition to that, you can use it for decorating pastries and cakes, including icing and filling.
Prep Time20 mins
Cook Time20 mins
Course: Dessert
Cuisine: American
Keyword: High Ratio Shortening Buttercream Recipe
Servings: 15 cups
Author: cakedecorist.com

Equipment

  • Mixing bowl
  • Measuring cups
  • Measuring spoon
  • Rubber Spatula
  • Hand or stand mixer

Ingredients
  

  • 2 cups of high-ratio shortening Sweetex
  • 1 cup of unsalted butter
  • 2 Tbsp of clear vanilla extract
  • 1/2 teaspoon butter flavoring
  • 1/2 tsp of lemon flavoring
  • 10 cups of confectioner’s sugar
  • 1 cup of heavy cream
  • 1 tsp of kosher salt
  • 2 tbsp of meringue powder

Instructions

  • In hand or stand mixer with a paddle attachment, beat the shortening and high speed for ten minutes until smooth. After that, scrape the bowl’s bottom often.
  • Then, add salt, confectioner’s sugar, meringue powder, and creamy milk to the hand’s bowl or stand mixer and mix well. After that, using a rubber spatula, scrape the bottom and corners of the bowl.
  • Then, at low speed, carefully add the heavy cream and beat on medium speed. After that, add the butter and lemon flavoring.
  • Afterward, if the batter comes out too thick, add a tablespoon of milk. Then, beat thoroughly. After that, turn the mixer off and manually mix the batter. Also, use a rubber spatula to press out the air bubbles.
  • Finally, place the batter in an air-tight container or cover it with plastic wrap. Then, store it in the fridge. After that, thaw at room temperature for 30 minutes before using.

Notes

This recipe calls for high-ratio shortening; however, if unavailable, you can use vegetable shortening that is available at your local grocery stores. In terms of quality, high-ratio shortening seems to be creamier and has a better rate.
High-ratio shortening buttercream is a heat-stable and pipeable white buttercream; however, this is not real butter but vegetable shortening. Vegetable shortening is not lard, and lard is animal fat, while vegetable shortening is plant fat. The meringue powder contributes holding powder to stabilize the batter. As an alternative for clear vanilla extract, you can use natural vanilla flavoring for a more ivory shade.
Additionally, it would be best if you never forgot to store high ratio shortening in the fridge whenever you do not use it right away. As a result, it should only harden slightly. That is why you should allow it to return to room temperature before spreading or piping.
Moreover, make sure that the butter is at room temperature. Doing this creams the butter properly to produce the buttercream. On the other hand, not doing this will result in a separated buttercream since the emulsion may break.
Also, buttercream contains high-fat content. Thus, the texture will not be as pleasant when consumed coldly as when served at room temperature. In addition to that, when it is cold, it will leave an additional greasy mouthfeel.
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