I recently needed to make a cake that would keep its decorations crisp while sitting outside in the Texas heat. I got turned on to hi-ratio shortening for my buttercream and am obsessed, it went beautifully, no more Crisco for me!
Which brings me to this post. I lack a scientific-based-baking background so thought I'd ask here before potentially wasting a bunch of ingredients: would swapping out standard Crisco for hi-ratio shortening in my gingerbread have any effect on the final product?
TIA for any insight you might have!
(Note: I use a slight variation of Julia's cutout gingerbread recipe https://cookieconnection.julia...t-cookie-gingerbread)