Sugarshacks Buttercream Questions

Decorating By korine Updated 13 Aug 2008 , 1:10am by SANZ

korine Posted 12 Aug 2008 , 9:14pm
post #1 of 15

Hi I made sugarshacks buttercream and am wondering how to store and how long it will last. Also, I believe I must have put too much liquid, but it kind of bulged where the filling was, (i used the buttercream to fill) Any tips?

14 replies
kakeladi Posted 12 Aug 2008 , 11:19pm
post #2 of 15

Store it in air-tight container in the frig. It can be fzn; bring to room temp and rewhip before using.
It will last for many weeksicon_smile.gif
If there was a bulge in the center of your finished cake it would be you put too much filling in.

luelue1971 Posted 12 Aug 2008 , 11:44pm
post #3 of 15

Did you use a dam of thick frosting around the edge to hold the filling in?

korine Posted 12 Aug 2008 , 11:47pm
post #4 of 15

No I used the same buttercream in the filling as on the cake....
If I rewhip it will it put air into it?
thanks for helping out icon_biggrin.gif

yvy_cano Posted 12 Aug 2008 , 11:50pm
post #5 of 15

Next time try to add some PS to thicken a lil buttercream, enough to use for the dam. That should help. As far as rewhipping, I just used a spoon.

SANZ Posted 12 Aug 2008 , 11:53pm
post #6 of 15

I just made a batch of SS buttercream and this time it came out way too thin and I didn't even add any of the liquid. Even put a more cups of PS and still thin and too sweet. What did I do wrong?

SANZ Posted 12 Aug 2008 , 11:54pm
post #7 of 15

I just made a batch of SS buttercream and this time it came out way too thin and I didn't even add any of the liquid. Even put a more cups of PS and still thin and too sweet. What did I do wrong?

SugaredUp Posted 12 Aug 2008 , 11:55pm
post #8 of 15

I am having this issue with my butter cream recipe lately, too. I am thinking it could be a heat/humidity thing. I tried adding my margarine while it was still kind of cold instead of room temp, and it helped. Do you think the shortening could be too soft?

cariage Posted 13 Aug 2008 , 12:02am
post #9 of 15

if you don't already have sugar shacks dvd "perfecting the art of buttercream" you should invest in it. It will show you exactly how to get rid of the bulge and ice the cake perfectly. I have watched it many times and learn something new every time. as far as the icing consistency, when I know that I've followed the recipe and didn't make any measuring mistakes, I put in the fridge a few minutes to cool it down and stiffen it up a bit.
good luck

kakeladi Posted 13 Aug 2008 , 12:04am
post #10 of 15

The very nature of icing is to be sweeticon_smile.gif
Humidity and elevations effect all icings. You may need to Cut down on the liquid a bit.
I have made the recipe using shortening but at different times of the yr. Again, humidity effects not only the butter or shortening it also effects the powdered sugar so it's hard to say exactly why it's soft. (Butter's consistency changes at different times of the yr.) Also elevation can effect ingredients.....like at h igh elevations (I live at 8,500 ft) it dries out everything super fast.

One must be able to adjust a recipe to suit your local and likes. I'm NOT suggesting major/total changes just some Minor adjustments sometimes will make a world of difference.

SANZ Posted 13 Aug 2008 , 12:25am
post #11 of 15

Thank you for your suggestions. I did turn the AC off and open up all the windows - the humidity might be up. The first time I made it (AC on, windows closed) it was perfect and the best tasting frosting ever! I did put it in the box to cool a bit. Another question, 1st time I used high ratio shortening this time crisco any difference?

luelue1971 Posted 13 Aug 2008 , 12:33am
post #12 of 15

I would imagine the change from hi ratio to Crisco would make a difference however I have always used Crisco or an off brand of shortening. I was having a problem originally with my frosting being sticky and I pm'd Sugarshack and she suggested I use less liquid. I did and it was WONDERFUL!!!!

I also highly recommend the SS dvd's they are fabulous. Even if your happy with your technique of smoothing your frosting you cannot imagine how much better it will be by following her technique.

woodthi32 Posted 13 Aug 2008 , 12:42am
post #13 of 15

THAT DVD is worth its weight in gold..............

luelue1971 Posted 13 Aug 2008 , 12:57am
post #14 of 15
Quote:
Originally Posted by woodthi32

THAT DVD is worth its weight in gold.............'.




I don't know it's pretty lightweight icon_razz.gif I'd say it's worth Sugarshack's weight in gold. All of her DVds are. icon_lol.gif

SANZ Posted 13 Aug 2008 , 1:10am
post #15 of 15

Thank you for your suggestions. I did turn the AC off and open up all the windows - the humidity might be up. The first time I made it (AC on, windows closed) it was perfect and the best tasting frosting ever! I did put it in the box to cool a bit. Another question, 1st time I used high ratio shortening this time crisco any difference?

Quote by @%username% on %date%

%body%