Sugarshack's Bc With Butter???

Decorating By ThreeDGirlie Updated 26 Aug 2008 , 2:06am by sugarshack

ThreeDGirlie Posted 25 Aug 2008 , 8:54pm
post #1 of 12

I have made Sugarshack's BC recipe the last 3 times I made BC and love the texture and the way it spreads. But now I want to try some BC recipes with actual butter in them, LOL!

Can you do a 50/50 (or higher butter percentage) BC using the Sugarshcak method? Maybe mixing the liquids with the shortening and then adding the butter in after that, but before the PS. I'm thinking that would give the liquid time to do it's thing with the shortening, but let it cool enough so it doesn't melt the butter...

Has anybody tried it?


11 replies
sugarshack Posted 25 Aug 2008 , 9:41pm
post #2 of 12

yes u can

u just might need to adjust your liquids down a bit

tastes yummo too!

ThreeDGirlie Posted 25 Aug 2008 , 10:01pm
post #3 of 12

Thank you, thank you! And from the buttercream goddess herself!

bobwonderbuns Posted 25 Aug 2008 , 10:19pm
post #4 of 12

What would your recipe be with butter Sugarshack?

mcdonald Posted 25 Aug 2008 , 10:19pm
post #5 of 12

yummmm... butter with this recipe sounds WONDERFUL!! I'm a butter freak anyway and this is my favorite icing. two of my favorite things... oh my... can I stand it!!! icon_smile.gif I'll give this a try for sure!!

arosstx Posted 25 Aug 2008 , 10:25pm
post #6 of 12

I use butter in mine, and it's great! I highly recommend it. Plus it's nice to be able to say my buttercream actually has butter in it! icon_smile.gif

bobwonderbuns Posted 25 Aug 2008 , 10:29pm
post #7 of 12

How does the butter affect the crusting?

arosstx Posted 25 Aug 2008 , 10:36pm
post #8 of 12

I have no problems with it crusting whatsoever, just look at my pictures. I am able to get smooth bc w/ little effort. Probably because I don't use 100% butter though. I would imagine that the more butter you use, the tougher it would be to get it to crust.

lecrn Posted 25 Aug 2008 , 10:46pm
post #9 of 12
Originally Posted by bobwonderbuns

How does the butter affect the crusting?

I've found that the more butter added, the softer the crust, but it still crusts well. I've used 50/50, 4c shortening/1c butter, 41/2c shortening/1/2 butter.
I love the taste of all 3 combos, but 50/50 would be my fav as far as taste. I must say though, the one with only 1/2c butter seems to spread best. I also added some butter flavor with that recipe. After much experimenting, I will probably continue to use 1/2-1c butter with this recipe.

ThreeDGirlie Posted 26 Aug 2008 , 12:27am
post #10 of 12

Thanks for your info lecrn.

ThreeDGirlie Posted 26 Aug 2008 , 12:31am
post #11 of 12

arosstx - what ratio of shortening to butter do you use?

Do you put the shortening and butter in together, or mix the shortening with the hot liquid first, then add the butter in as I suggested in my OP?


sugarshack Posted 26 Aug 2008 , 2:06am
post #12 of 12

Ihave only gone as hi as 50 butter/50sweetex.

everything else stays the same, excepmaybe the liquid.

crusts well, more off white than original recipe


ok, now I gotta go make some; it's been a while.....

Quote by @%username% on %date%