Can Sugarshack Icing Be Made In Advance?

Decorating By CakeDiva73 Updated 22 May 2008 , 5:07pm by Eileenscakes

CakeDiva73 Posted 20 May 2008 , 11:46pm
post #1 of 12

Does the Sugarshack icing need to be made fresh? I am asking because I am dying to try this recipe but, first of all, I only have a 6 qt. KA so I don't know if it will work and second, if I have to use a larger recipe, can I save the remainder for a later date? I am used to buttercream that I can use and fridge and then bring to room temp, stir and re-use.

If this is possible with SS icing, how long will it last? Has anyone done this? thanks icon_smile.gif

11 replies
CakeDiva73 Posted 21 May 2008 , 1:53am
post #2 of 12

ok, so maybe everyone is sick of talking about Sugarshack, lol......I just read something about it getting airy when it had sat for a few days and I want to play and experiment with this new icing but with the large KA, I would need more than $10 worth of Sweetex and I want to make sure it can go to good use......

mindywith3boys Posted 21 May 2008 , 1:53am
post #3 of 12

I've used it a week later. It did need to be stirred up a little bit though. I didn't refrigerate it. I also cut the recipe back to 4 1/2 lbs of powdered sugar, 4 1/2 generous cups of shortening and I cut my Wedding bouquet back to 3 Tbl and my hot water/creamer back to 11 Tbs. I don't have the 6 qrt and it just made way to big of a mess in my 5. But cutting it back just a little made a huge difference and it came out wonderful and sooo smooth!

HTH

~Mindy

sugarshack Posted 21 May 2008 , 1:09pm
post #4 of 12

yes, you can make it way ahead.

somwhere on here is the recipe fore the 6 quart but I do not know it off the top of my head.


HTH!

CakeDiva73 Posted 21 May 2008 , 3:52pm
post #5 of 12
Quote:
Originally Posted by sugarshack

yes, you can make it way ahead.
somwhere on here is the recipe fore the 6 quart but I do not know it off the top of my head.
HTH!




Thank you

lovetofrost Posted 22 May 2008 , 12:57pm
post #6 of 12

does anyone have or know of a recipe for the 4.5 qt KA? I tried to play around with it and it got all gritty and not very smooth like her video. thanks.

sweetpea1972 Posted 22 May 2008 , 1:44pm
post #7 of 12

This may be a little off topic, but I made the icing in my 6qt. and had a really hard time getting the full amount of sugar in. Also my motor really seemed to strain at the end. Did I overfill? I was a little afraid to not fill the bowl and end up with the dreaded air bubbles. Should I back everything down a bit?

Does anyone else make a huge mess or is it just me? I have to say, though, totally worth the mess icon_smile.gif

mindywith3boys Posted 22 May 2008 , 2:20pm
post #8 of 12

I had this problem too. But only when I tried to add 4 cups instead of an actual pound. I have sense learned that there are only 3 cups in a pound. I thought it was odd when there just wasn't much left in my two pound bag after taking out 4 cups.

Also, I posted a recipe that should work in a 4.5 above. it turned out great!

~Mindy

dshlent Posted 22 May 2008 , 3:48pm
post #9 of 12
Quote:
Originally Posted by CakeDiva73

ok, so maybe everyone is sick of talking about Sugarshack, lol......I just read something about it getting airy when it had sat for a few days and I want to play and experiment with this new icing but with the large KA, I would need more than $10 worth of Sweetex and I want to make sure it can go to good use......




I have also had problems of it getting VERY airy when it had set for a day or so.... Is there anything I can do to get it back to the nice smooth consistency I started with???

cakenewbiekgm Posted 22 May 2008 , 4:16pm
post #10 of 12

I'm glad to know I am not the only one that makes a HUGE mess! It is so worth it though. I have learned to put towels everywhere to help with the clean up.

DianeLM Posted 22 May 2008 , 4:29pm
post #11 of 12

I make 11 lbs. at a time. Sometimes I use it all, most of the time I don't. It's still great weeks later (stored in frig). I do need to beat the air bubbles out, tho. I beat small bowlfuls by hand. Then, I usually fill up my icing plugs, so I can only work with a small amount at a time, anyway.

And no, we'll never tire of talking about Sugarshack. LOL

Eileenscakes Posted 22 May 2008 , 5:07pm
post #12 of 12

I also made a HUGE icon_eek.gif mess last night when I tried SS recipe for the first time!! The BC was amazing though and worth the mess for sure!! I am serving the cake in about an hour and will let you know what everyone else thinks!!!

I think next time I will make a little less in the mixer, I will have to try your measurements Mindy...one question, I can't get wedding bouquet here in Canada and just used vanilla, how much should I have used???

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