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