High Ratio Buttercream Icing

Buttercream icing made with high ratio shortening has a delightful and light taste to it, almost like a whipped cream icing. It uses less sugar than regular buttercream icing. It is easy to decorate with, but it can be sensitive to humidity. It also has a slight shine to the finish.

You would buy high ratio shortening at a bakery supply store. The only place I have found this right now is online. You can do a Google search and compare prices and shipping.

  • 6 c. 10X sugar
  • ½ T salt
  • 1 t vanilla
  • ¾ c boiling water
  • 2 1/3 c high ratio shortening
  • 1 ½ sticks butter

Using a standard mixer with the whisk attachment, mix sugar and water for about 5 minutes;
add vanilla, shortening, salt and butter; once blended well, whip on high for 15 minutes.
This icing will double in size and be light.

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This sounds a lot like the “bettercream” they use at bakeries. Is it? If so, I’m definitely going to look up that high ratio shortening. The recipe I’m currently using is easy to work with but way too sweet for my tastes.


How would you store it? Since it has a bit of butter, do you need to refrigerate it and how long does it last in the fridge?

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