llj68 Posted 25 Apr 2005 , 5:35pm
post #1 of

OK--so I already know WHAT I did to screw it up. I beat it too long. I ended up with tons and tons of air bubbles in it. The bc I usually make you have to beat it upwards of 10 minutes. I beat her recipe for about 5 and ended up with bubbles.

How long do you have to beat it for?

I'm pretty sure that I didn't beat it on too high of a speed since I only had it on "3" on my Kitchenaid.

However--bubbles or not--this is my new bc icing! Oh my gosh!! I LOVED the stuff!! AND, I used the Sweetex instead of regular shortening and I absolutely can not believe the difference! I so was thinking that it was overrated but now way! It's awesome and make the mose wonderful texture!

Lisa

9 replies
Beecharmer Posted 25 Apr 2005 , 5:43pm
post #2 of

What is Sweetex & where can you get it?

llj68 Posted 25 Apr 2005 , 5:52pm
post #3 of
Quote:
Originally Posted by Beecharmer

What is Sweetex & where can you get it?




It's a "high ratio" shortening that is used for icings and such. I found out about it here and it has gotten rave reviews.

I asked at my cake shop and they sell it there. Thought I'd give it a try and it made such a difference. The icing was not greasy at all--it was more of a creamy texture--quite yummy!

I know there are places you can get it online but they sell it in 50 lb blocks. I wouldn't use it nearly fast enough to require that much. For now--I'll just get it at the cake shop.

Lisa

diane Posted 25 Apr 2005 , 5:55pm
post #4 of

if you use butter in your recipe then you can't beat it too long, but if it's all crisco you can beat it a lot longer. i prefer the all crisco because it's easier to
work with, you don't have to worry about beating it too long., and it's white. if you want that butter taste just add butter flavoring.
here's my recipe:
1 c. shortening
4 c. powdered sugar
1 tbs vanilla exrtact
2 tsp almond extract
milk
2tsp butter extract (optional)

i can't really tell you how much milk because i have been doing it by eye for years. i never really measure my ingredients anymore. just add about a 1/4 of a cup and add more if needed. i will try and get a precise amount when i make my icing tomorrow.
-diane

peg818 Posted 25 Apr 2005 , 6:50pm
post #5 of

let that icing sit for awhile, then throw it back in you KA on stir with the paddle attachment. It will be smooth as silk if you do this.

Skylar Posted 26 Apr 2005 , 2:36am
post #6 of

Which attachment should be used with the KitchenAid mixer when making buttercream icing? I usually use the paddle--is that the right one?

peg818 Posted 26 Apr 2005 , 11:34am
post #7 of

yes the paddle is the right attachment. But i always make my buttercream up the day before i need it. Then just before using it throw it back in the mixer on low, it will be super smooth.

llj68 Posted 26 Apr 2005 , 11:36am
post #8 of
Quote:
Originally Posted by peg818

yes the paddle is the right attachment. But i always make my buttercream up the day before i need it. Then just before using it throw it back in the mixer on low, it will be super smooth.




Do you use Dawn's recipe? Just curious.

I'm going to try this. I think I'm going to make a practice batch today and see what happens. I don't know, though--I'm PMSing and it is just SO tempting to have around. LOL!! I can see my self with a bowl full of bc and a handful of graham sticks. OR a spoon! LOL!

Lisa

peg818 Posted 26 Apr 2005 , 12:50pm
post #9 of

my recipe is almost exactly the same.

Skylar Posted 26 Apr 2005 , 4:19pm

Thanks. I'll have to try making it a day ahead. Lately I have been ending up with tons of "holes" in my buttercream.

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