janetwhitson Posted 11 Oct 2007 , 8:39pm
post #1 of

I've always used Wilton's buttercream recipe but I've been having problems getting it to get perfectly smooth. Is it there a better recipe that doesn't form bubbles as easily or crack as much? Help!!

18 replies
janetwhitson Posted 11 Oct 2007 , 8:57pm
post #2 of

Help please!!! I need to make a cake tomorrow!

misha35 Posted 11 Oct 2007 , 9:05pm
post #3 of

check out sugarshack's threads... she has a recipe & method that is outstanding....looks like fondant

Teekakes Posted 11 Oct 2007 , 9:11pm
post #4 of

Yep! Sugarshacks recipe rocks in taste and smoothness. I have tried several different bc recipes for taste and smoothing and hands down this one gets my vote.......customers love it too.

For my 5 quart KA stand mixer I use;

4 cups Hi-Ratio shortening
1 plus tablespoons flavoring (flavor to your taste)
1/4 cup hot liquid ( make hot liquid by dissolving 1/4 cup powdered coffee mate into 1/4 cup boiling water. Makes a little more than 1/4 cup so measure what you pour into the shortening)
4 pounds 10X powdered sugar

On medium setting cream shortening, flavoring and hot liquid until totally creamy and smooth. In a slow steady stream add powdered sugar until all is incorporated. Scrap down sides of bowl. Mix until smooth and creamy. Scrap down sides of bowl and mix one final time, about 2 or 3 minutes. If it is to thick for icing the cake add 1 teaspoon at the time of hot liquid until it is the consistency you desire.

I have substituted 2 cups of butter for 2 cups of the Hi-Ratio shortening and it is delicious and it smooths and crusts just the same.

coreenag Posted 11 Oct 2007 , 9:15pm
post #5 of

Sugarshack's recipe has given me the absolute best results as well. I figure if I can get smooth icing with it anyone can!

janetwhitson Posted 11 Oct 2007 , 9:17pm
post #6 of

Where do I find Sugarshack's recipe? Is that what you posted Teekakes?

Teekakes Posted 11 Oct 2007 , 11:16pm
post #7 of

janetwitson, yes that is Sugarshacks recipe icon_smile.gif

Editing to say here is the link to Sugarshacks complete thread. It is up to 35 pages now. http://forum.cakecentral.com/modules.php?name=Forums&file=viewtopic&t=19948&postdays=0&postorder=asc&&start=0

sugarshack Posted 12 Oct 2007 , 12:36am
post #8 of

hey there folks!!

Just a note, in my 5 quart mixer I use approx 5.5 cups hi ratio, 5 pounds PS and 16 TBS total liquid.


THT!

sugarshack Posted 12 Oct 2007 , 12:37am
post #9 of

hey there folks!!

Just a note, in my 5 quart mixer I use approx 5.5 cups hi ratio, 5 pounds PS and 16 TBS total liquid.


HTH!

Teekakes Posted 12 Oct 2007 , 2:48am

Hey Sharon! icon_biggrin.gif I know you do, that is why I posted a link to your original thread. I simply scaled it down a little so I don't have the mess when I make the frosting. I have this "thing" about a mess while I am doing cooking of any kind! icon_lol.gif Same recipe though, just a bit smaller scale. Still can't get over how perfect this icing makes up time after time after time!

sugarshack Posted 12 Oct 2007 , 3:06am

WOOPS; I misread your post and thought you wrote 4 quart mixer, so I was posting for the 5 quart mixer.

I need my eyes checked! icon_eek.gif

SORRY! icon_redface.gif

msthang1224 Posted 12 Oct 2007 , 5:43am

SAVE

GenGen Posted 12 Oct 2007 , 5:47am

wiltons bc doesn't hold up as good as it used to due to shortening brands switching to non transfat ingredients. i found they have a much lower melting point icon_sad.gif

janetwhitson Posted 12 Oct 2007 , 12:10pm

Another silly question:
What is hi ration shortening? And how many cups are in 5 pounds of powdered sugar? (We don't go by pounds over here in Canada)

sugarshack Posted 12 Oct 2007 , 3:36pm

Hi ratio is a commercial/bakery grade shortening with more emuslifiers in it. makes a creamier, smoother , better mouth feel and more workable icing.

4 cups=one pound, so 5 pounds= 20 cups (I think) LOL

MommyMommy Posted 22 Oct 2013 , 3:09am

AWhere can I get high ratio shortening?

MommyMommy Posted 22 Oct 2013 , 3:15am

AAlso what is 10x powdered sugar? And how do I know if it is too thick. I'm just not sure will I have it too thick or thin it too much and this will affect my ability to make it smooth?

[QUOTE] 4 pounds 10X powdered sugar If it is to thick for icing the cake add 1 teaspoon at the time of hot liquid until it is the consistency you desire.

[/QUOTE]

Newcakebaker_2012 Posted 20 Jan 2014 , 11:37am

AI've also had issue with the Wilton recipe but everyone loves it so I don't won't to change the recipe. Attached is the latest cake I've iced and it's def not perfect but I think I just need to practice more with a pastry scrapper. [ATTACHMENT=1461]image.jpg (383k. jpg file)[/ATTACHMENT]

kalushi Posted 25 Jan 2014 , 11:40pm

Hello, I visited your profile at (cakecentral.com) and I find out that you're the type my heart love, I believe we suit for real love, let walk that precious thing out for heart desire, I hope and believe we match for good. When contacting reply to my mail address (helen_kalushi@hotmail.com) I am waiting for the love. I am, Miss helen

Quote by @%username% on %date%

%body%