cakebaker1978 Posted 3 Dec 2008 , 2:00am
post #1 of

ok, I know this one comes a lot about Sugar Shacks buttercream icing...BUT........I searched and found a forum post from sugarshack explaining how to make her icing. I am totally using her icing.....but I was wondering if anyone has her icing recipe but for way less icing. This is the recipe I found:

5 1/2 cups hi ratio shortening ( sweetex)
5 pounds sifted powdered sugar
liquid which consists of 1)flavorings and 2) a liquid I make by mixing powdered coffee creamer, one cup to one cup hot water. I make this liquid up a few cups at a time and keep it in the fridge till I need it.

I let it go for 5-7-minutes till creamy and smooth on about speed 6.

I don't think I need this much for 1 6 inch 2 layer round cake.
How do I break this down?

9 replies
cakebaker1978 Posted 3 Dec 2008 , 2:15am
post #2 of

Also,

Is crisco ok to use in this recipe? I live in Canada, so I am having no problems with it being to HOT here! lol

tracey1970 Posted 3 Dec 2008 , 2:20am
post #3 of

I too am in Canada and use a variation of Sugarshack's recipe. I use hi-ratio shortening from the Bulk Barn (not sure if they have those in Alberta, but they are everywhere in Ontario). I use a smaller version of her recipe as I only have a 4.5 quart Kitchen Aid. Let me see if I can find the thread with the recipe for that...

tracey1970 Posted 3 Dec 2008 , 2:22am
post #4 of

OK here's one thread (although I think there was another that might have been lost in the crash):

http://www.cakecentral.com/cake-decorating-ftopict-580144.html

tracey1970 Posted 3 Dec 2008 , 2:24am
post #5 of

Here's the other one:

http://www.cakecentral.com/cake-decorating-ftopict-583376.html

sassycleo Posted 3 Dec 2008 , 2:29am
post #6 of

I've heard of some using crisco and not having problems. The only way your going to know is if you do a batch and see what it turns out like. You can cut the portions down for every pound of conf. sugar you subtract, subtract 1 cup of the shortening. Personally though make the full batch, use what you need and put the rest in an airtight container. It will last a very long time. This will save you time and energy the next time you have a cake to do, because you already have the icing done up.

cakebaby59 Posted 3 Dec 2008 , 3:09am
post #7 of

I make this recipe all the time using Crisco...I love it and so do my clients...don't be afraid to use Crisco...Linda

cakebaker1978 Posted 3 Dec 2008 , 3:46am
post #8 of

Thanks everyone! I think I have the recipe down now....and I will go ahead and use crisco. I can't wait to try sugarshacks icing!!!!

honeybakes99 Posted 3 Feb 2013 , 5:32pm
post #9 of

AI've never made this recipe before,but will be trying it to ice a 2 tier cake this weekend. How much powdered coffee creamer and how much water? Water has to be boiling or just hot?

kimbm04r Posted 4 Feb 2013 , 2:03am

Use equal parts of creamer and boiling water (e.g 1/2 cup creamer and 1/2 cup water).  The hotter the water the better the creamer blends and dissolves.

 

I used Sweetex Hi-Ration shortening on this recipe the other day and I have to say the icing was so much smoother than it was with the hi-ratio I purchased from Country Kitchen.

 

Crisco would work but I think you will be surprised the difference that hi-ratio will make.

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