I am a recent convert to Sugarshack’s BC, and I wanted a deep deep chocolate flavor. The color of this is not a deep chocolate brown, more medium dark in shade, but the flavor is wonderful. This is a crusting BC. My ingredients are for a 25 yr old KA mixer, this is the max my mixer will take. One of my coworkers told me that when she reached the end of her life, she wanted me to bring her a bucket of this frosting so she could go out with a smile on her face. (We are a group of middle aged nurses)
Ingredients
- 4 Cups shortening
- 4 lbs less 1/2 cup Confectioner’s sugar
- 1/2 cup cocoa (I use Hershey’s Special Dark) – sifted
- Belgian Chocolate Toffee creamer (International Delights) – heated
- 2 bars semisweet chocolate, melted (I use Ghirardelli)
- 2 oz unsweetened chocolate, melted
- 1 Tbsp vanilla
Instructions
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Follow the directions for Sugarshack’s BC, adding the melted chocolates before the sugar. Enjoy!
This sounds delish! I just have a few questions....How much of the creamer? And how big is the "bar" size for the chocolate? Thanks for the nice addition!
I'll have to check on the bar size when I go to the store tonight, but it's the big bar. I used the creamer in place of any other liquid and enough to make it spreadable - I really didn't measure, but I started with 1/3 cup when I was mixing the shortening, etc and then added bit by bit. I had to add more after I put in the sugar. If my KA sounded like it was working too hard, I added a Tablespoon at a time. BTW - I went to buy more creamer, and I saw Chocolate caramel ( they were out of the toffee) which would work just as well.
Oh I love Toffee, I bet this would be awsesome with some toffee bits mixed in!
The chocolate bars were about 3 or more ounces each.
IMHO, frostings that amount to sweetened shortening are disgusting. A lot of grocery stores use such frostings because they're a breeze to decorate with, look good, and maximize profit. A mouth full of vegetable shortening isn't pleasant to me and it's also terrible for you. I don't care what flavoring is added to it. It doesn't matter. I'm sure this chocolate-toffee flavoring is great, and I'll try adding it to a different frosting base.
Souffle, feel free to adjust as you see fit. But please refrain from telling people their recipes are disgusting, leave it as a simple "I will try a different frosting base as yours is not my taste". That's not very nice and at Christmas time is a definite Bah Humbug from you,
I am a recent convert to Sugarshacks icing and I love it! People love the icing. Can't wait to try your recipe and I agree, toffee bits would be great in this icing. Thank you!
Just one question; can I use butter in stead of shortening or even half butter and half shortening. Also, what is "Sugarshacks icing" means? Thanks in advance.
Noi, I have not tried butter, but I'm sure others have tried it with Sugarshack's buttercream. You can PM sugarshack - that's her name on this site, she's very nice and can let you know if butter works. Here is the link to the original recipe on this site. http://cakecentral.com/recipes/5313/sugarshacks-buttercream-icing
TNTFundraiser, I saved this to my "favorites". Can't wait to try. Also, I always use 1/2 butter & 1/2 crisco just because I like the taste better, and I've never had any problems. BTW, I agree with what you said, it is very impolite to say someone's recipe is "disgusting", very rude. If you don't like it, don't use it or save it. I think your recipe is awesome and you can count on that I will use it! Thank you for sharing.
I can't wait to try this recipe! I'm making a Chocolate Bailey's Irish Creme cake and I'm looking for a GOOD chocolate icing to go with it. What creamer do you think would be a good complement to this cake flavor? I don't really drink the liqueur so I don't know - caramel, maybe?? Thanks!
allissweets - I really don't know what will work with an Irish Creme Cake - I don't know what it tastes like. Ask in the forums, I'm sure you'll get lots of yummy suggestions!
Okay, thanks so much TNT! :)
International Delight has an Irish Creme flavored creamer!
Just a note from another recent convert to SugarShack's recipe. For three years I stayed away from anything that was shortening based, just my preference. In fact, my favorite was IMBC because it contained no shortening. However, since I had heard such wonderful things about Sugarshack's recipe I finally decided to give it a try, basically because out of the 50 recipes I had already tested I was still not 100% satisfied. Well, I have to say that using hi-ratio shortening (NOT CRISCO) makes all the difference in the world of buttercream! With just the tiniest dash of salt added to half the original recipe the all shortening recipe finally won me over. TNTFundraiser, thank you so much for posting this version, it sounds outstanding. Right into my favs it goes. Since I'm a toffee addict I really can't wait to try this!
Hi everyone! I was afraid to try this recipe as is...ALL shortening, but as soon as I can find a Hi-ratio one here in Maryland, I am going to give it a try. I always used 3/4 butter 1/4 Crisco. For the life of me I could not figure out what was happening to my buttercream. It just was not the same & then I found out Crisco changed their product! I tried SMBC recently & really liuked it, but the resy of the family isn't quite with me on that, so I still have to do buttercream. I wish I had the 6 QT KA so I could do the buttercream the way Sugarshack does hers, but mine is only a 5 qt. I saw the video just yesterday that was posted on CC of her making her buttercream, but I can't locate it again. Does anyone know where that site is? The DVD I purchased got ruined!! Ugh! Thanks for posting about the toffee buttercream....can't wait to try this one. Think I'll do it with the chocolate covered toffee bits.....yum~~~
Does anyone know how long an iced cake can stay out at room temperature?? I know this is made with coffee creamer, but it is sold in the refridgerated section.......
The best part of using sugar shack recipe is that you DON'T have to worry about how long a cake sits out....no cream= no refrigeration issue. I usually use the dry, non- dairy creamer mixed with warm water, though. Wondering if anyone has used the dry international coffee flavors?? I am so happy to find a good chocolate version that will crust nicely. The OTHER amazing part of SS icing....no need to cover whole cake in fondant because it smooths so well. Thx for posting.
How much coffee creamer and what size semisweet chocolate bars?
A couple questions:
Do you HAVE to use shortening? I really dislike the film it leaves in your mouth. Can you use butter or cream cheese?
What is a Crusting buttercream?
How do we access Sugarshack's BC recipe?
How much coffee creamer do you use? Thanks
I've never seen a more confusing recipe..... ;-(
Mrs. Benoy - a crusting buttercream is one that will form a crust, meaning you can smooth it and make patterns etc. Just using butter will not do that - you need to use shortening. You probably could use just butter in the recipe - I do that all the time, but you won't get that crust, which may or may not be important. Hope this helps. You can also use some butter and some shortening, which will give you a crust too, provided there is more shortening.
I use a crusting buttercream with a 50/50 ratio of shortening to butter. It crusts just fine and I live in a very humid environment. I'm looking forward to trying this recipe! Thanks for sharing! (Is the coffee creamer dry or liquid?)
Sugarshack Buttercream icing Recipe: http://www.cakecentral.com/recipe/5313/sugarshacks-buttercream-icing