High Ratio Shortening
What is it?
It is one hundred percent fat with added emulsifiers, white in color and does not contain any added salt or water. The difference between high ratio shortening and regular shortening is that it contains microemulsifiers that allows your mixture to hold more sugar and liquid. It also gives a finer and smoother texture to cakes and help keep them moist, as well as keeps icings more stable with a less greasy mouth feel.
What is it used for?
Baking recipes that contain a large percentage of sugar like buttercream icing.
Where can I buy it?
You can search online, or perhaps your local bakery store will sell you some. Three brands are CK products, Sweetex and Alpine Hi-Ratio shortening.
How do I store it?
Though not as perishable as butter or dairy, shortening will and can go rancid. For short periods of time you may store it in an airtight container out in the open. However, I recommend refrigerating or even freezing the shortening in an airtight container and thawing out as you may need.
Happy Cake Decorating!