Can I just say WOW! I have been meaning to try this recipe since I got my Wedding Bouquet flavoring a few months ago. I finally said today is the day. I put my laptop right on the counter and played the Sugarshack youtube video. I made my icing right along with her. After it was done I went to everyone in the house showing them the smoothness. I was like oohh ahhh look how smooth. They were like yeahhh! Almost like I was crazy for getting excited over smooth icing. They just don't understand. Anyway, if you haven't tried it, do yourself a favor and make some. It is worth it!! I have to ask though...is the Kitchen Aid mixer supposed to smell like it is going to blow???

...lol...I only thought the old ones smelled like that!!! Ha ha ha.....

I have one handed down from my gramma, it has 60's writing on it....but it works awesome! Just gets an over-worked smell once in a while
AND I have a smaller one handed down from my mom....love'em both!!!

Btw here is a link to the youtube video. It is very helpful.

I know I just love her icing recipe. Now I can't wait to try the chocolate recipe she gave me in another thread.

My KA is about 4 years old and it always smells kind of like burning wires when it is mixing. So that must just be part of making the icing

Chocolate Crusting Buttercream (Sugarshack's)
2.5 cups butter
2.5 cups shortening
splash vanilla
15 or so TBS coffee creamer liquid

cream that, dump in some cocoa and mix together ( I do not measure)
add 5 pounds PS and add more liquid if you need it, which you prob will.
crusts great.

do not need to fridge cake this is on.

Thanks! I'll have to try the chocolate version. I just finished decorating a cake with the icing I made and it is really smooth. After I iced it, I let it crust and then used Melvira's method of smoothing. Worked like a charm! I guess the bad thing is I ate about a cup of icing while I was decorating. The wedding bouquet flavoring gives it such a unique flavor. Oh well, at least I am going to get on the treadmill right now!!!!

woooooooohooooooooooooooooo!!

My KA gets hot but does not smell, I do not think...LOL

Sharon - thanks for such a great recipe!! How long can the icing be stored?

till the end of time......



No really, i have gone 2 weeks at room temp, indef in fridge or freezer.

I totally agree! Sharon just plain rocks!

It's funny that people can get so excited over icing. Thanks Sharon you're the greatest.

How much icing does this make? I'm going to try the chocolate recipe for hubby's birthday cake this weekend. I go to pick up my hi-ratio shortening today! I'm excited that I finally get to try something other than "Wilton Class Buttercream".

About 15 cups of icing. It is alot, but you can freeze it practically forever.

Thanks ya'll! You guys give me way too much credit but I thank you just the same!
It just makes me happy to see you guys having success!!

I have always wondered what icing she used to get those perfect cakes. Thanks!

IC

where can I find your icing recipe????

For those who aren't familiar with Sharon and her ways, please check her website out including her:

-extremely well-made cakes, technique-wise..
-really good eye for design on her cakes
-really good eye for color combinations
-really good eye for detail
-great recipe for buttercream
-great teaching techniques.

Basically, she has it all an Sharon is way too modest, but she is definitely the "Steve Jobs" of cake decorating. One of the best ways to better yourself is to study her stuff... also buy her DVDs if you can. They are well worth the $25.... I speak the truth!!

*crosses her heart and hopes to die* (ok not die but.....no worries)

Yet another question...If this icing is frozen and then thawed out, does it need to be re-whipped. If so, will it make those dreaded air bubbles??

yes and yes, unless you have enough "scraps" to overfill that bowl again....

I usually use the frozen icing to mix with fillings or as a crumb coat. I always make it fresh when using it for the final coat. Sometimes when I collect enough like Sugarshack said I'll fill up my bowl and whip the air out of it.

So it's all about filling up that bowl..gotcha! Thanks!!

pjaycakes - Good idea. What kind of fillings do you make with your buttercream?

I mix it with almost any kind of fruit preserves or I crush up oreos, or any other cookie you like and mix it in it or take peanut butter straight from the jar and mix it about 1/4 pb to 3/4 buttercream. I have also melted chocolate white, dark or milk after it is room temp I stir that into the buttercream. The possibilities are only limited by your imagination and the great thing is they are all nonperishable.

Those all sound great! Thanks. I'll have to try that. I'm always on the lookout for good nonperishable fillings. I usually make 'twinkie' cream filling and add extracts. The most popular seems to be the strawberry. It kinda tastes like strawberry salt water taffy. I get the extracts from Watkins.

This makes me think hmmmm... I wonder how the Sugarshack Icing would be with other extracts.

Aahhh a monster has been created. I can already see the poundage going to my thighs .

bradley - I would love if you could email me the twinkie cream filling recipe. Candyland Crafts www.candylandcrafts.com has a lot of flavorings that would be great in the icing. [email protected]
Thanks

Sure thing pjaycakes! Coming right up.

I missed that chocolate buttercream recipe......definately a must try!