Hi Janie! It’s “Hi Ratio” shortening, been awhile since I used it just cause it’s not sold locally here. It contains emulsifiers to help keep the liquidsand the oils in the buttercream from separating. It makes a better buttercream than something like Crisco would, it crusts better, it’s creamier and smoother, doesn’t leave a greasy feeling in your mouth. I also think it holds up to higher temperatures. When I lived back in AZ it was all I used for my cakes, it’s what I learned on and wasn’t going to change something that worked. HTH
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