Let me begin by saying that Sharon is the Goddess of Buttercream, and her knowledge, techniques and willingness to share are GREATLY appreciated!

I have followed her recipe, watched the dvd and applied the techniques and they work like a charm. However, the bc recipe I used prior was Buttercream Dream (part shortening, part butter) and I really prefer this flavor.

I made a batch for a cake last week and the only thing I changed in her recipe was half shortening, half butter. Sadly, it didn't produce the same result. Air bubbles galore.

Does anyone make a variation of her recipe that includes butter? I know that the important part is filling the mixing bowl to the top...what recipe do you use to produce that result (ingredients to top of bowl)?

I can make a suggestion as to the air bubbles, since my BC is also half and half. After it's all mixed up, turn the mixer to low and mix some more. Alternatively, you can stir with a wide rubber spatula, folding and pressing the BC onto itself for a few minutes. That should help deflate bubbles.

SeriousCakes has a good YouTube video showing how she does it.

thanks for the kind words Heather.

hmmmmmmmmmm.. i do not know why just subbing half butter would give you air. were you able to get it airless with just the shortening recipe prior to this?

I use 1/2 butter and 1/2 hiratio without any problems.

I too use half butter/half hi-ratio. The times when I get the most air bubbles are when I have made a smaller batch. When I make a "bowl filling" batch, the way Sharon suggests, it comes out silky smooth.

hmmm i will have to try again : )

add more total volume to your batch if you are having air.

I use Serious Cakes recipe as well and it works the best for me to double it. I have the 5 quart KA and that ends up just right to keep the paddle submerged. Once I order Sharon's DVD's next month and get a hold of some hi-ratio shortening I'll be trying her recipe and techniques. Can't wait to get them!!!

Could it also have something to do with the buttercream not having enough liquid? I never seem to be able to get the right consistency. When I iced this last cake, the bc seemed real thick, maybe a little difficult to spread, but also wouldn't really "stick" to the sides of the cake. Make sense? So could the thickness of the bc give it more air? Before I started the second tier I added some more liquid to thin it out. Think I added too much that time. It was just a mess. The final product turned out ok, but man, I wonder if I'll ever get this down!

Sharon...I did have better luck when using all hi ratio shortening. It was hit or miss, if I had air bubbles, they were minimal.

Ok, maybe I found part of the problem. I have a 4.5 qt Kitchen Aid. I did a search for the sugarshack recipe in a 4.5 quart. pjaycakes recommended 4 1/2 cups hi ratio, and I only used 4 (well 2 c. shortening, 2 c. butter). SO...the extra 1/2 cup that I eliminated probably made it too dry, and caused it to be too thick and then possibly the air bubbles. (I know I had it written down as 4 1/2 cups, losing my mind!)

I'll give it another try. However, do any of you have any recommendations on determining if you have the right consistency? In this recipe we add the liquids prior to adding the ps. When I'm adding these liquids, should it have a certain creaminess? What would you compare the final product to? If I feel that it's too thick at the end, is it ok to add more liquid, or is that a no no?

I realize it will take a while to master the smoothing process, but if my bc is all wrong to begin with, I'll never be able to smooth it correctly!

Sharon's Crusting Buttercream Icing

** I make the following recipe to fill my 5 quart mixer. Adjust the recipe volume to fill your mixer properly as discussed in the video.

5 generous cups Sweetex shortening, or other brand of hi ratio
5 pounds powdered sugar
4 TBS Wedding Bouquet flavoring (or substitute your flavoring of choice in the appropriate amount)
11-12 TBS hot coffee creamer liquid (as discussed in video)

Cream the shortening , flavorings, and hot liquid with paddle attachment until well combined and creamy. Then stream in first 3 pounds of powdered sugar with mixer running at speed one. When incorporated somewhat, stop and scrape down sides of bowl well. Stream in last 2 pounds of powdered sugar at speed one. When incorporated, turn the mixer up to speed 6 and let it beat for 5-7 minutes until very smooth. Scrape down the sides of the bowl very frequently while the mixer is going at speed 6.

The goal is to get all of the icing down into the belly of the bowl and fill the bowl from side to side with no air gaps around the walls, as well as covering the paddle up to the springs. If the icing is making a sucking or "kissing" noise after all the sugar is in, add just a few drops more of liquid, while scraping down the sides,with the mixer running, until that stops. You should create a bowl full of icing side to side, where the paddle is completely submerged and beating in a vacuum under the icing. 5-7 minutes at speed 6 and you should have a smooth as silk and nearly airless icing.Cool before using.

Youtube clip of Sharon making icing:

I recently received Sugarshack's DVD and then realized I have a 4.5 KA. Have made two batches of bc and they are good, but I was wondering if anyone has the measurements specifically for a 4.5 KA? Thanks so much for assisting this newbie!

I have a related question about the BC. I haven't made this recipe yet because I typically don't need so much icing at one time. Can this recipe be frozen? If so, how would you re-whip it without adding air the second time since there would be much less icing? (sorry to hijack this thread!)

Tipper12...

Here's the modified recipe that was originally posted by pjaycakes for a 4.5 Kitchen Aid:

4 1/2 c. hi-ratio shortening
4 lbs. powdered sugar
4 tbsp flavoring
2 tsp salt
12 tab coffee creamer mixture

As I recall (since I have screwed it up here recently), sometime the full 4 lbs of ps is too much. I have to leave a little bit in the bag.


Cherrycakes...I will also be interested in hearing if we get a reply about this question. Not quite sure how to re-whip a half full bowl.

as far as rewhipping i do one of two things:

1) i use the frozen scraps for other things like piping, cupcakes, and FBT's (if i did those, just an example) where hand mixing it would be fine

2) if i want it perfect and airless again to ice another cake i either:

a) combine a few different batches of "scraps" to fill the mixer to top again and just let it rip or

b) use a small bowl that I can fill with the scrap batch and a hand mixer ( add just a tad of HOT creamer) and go at it. again the bowl has to be more deep than wide, be totally full side to side and the beaters submerged for this to work. also, you need a powerful hand mixer or you will burn up your motor. ( ask me how I know)

HTH!


you can freeze this stuff forever as long as air tight.

thank you so much sharon!

I have the 4 1/2 qt KA and use a half butter, have shortening recipe. I have always had excellent results, until I started using the beater blade. I am going back to using the regular paddle attachment. I use:

2 cups hi-ratio shortening
2 cups butter
4 pounds shortening
3 tsp butter vanilla extract
12 Tbsp milk

I make sure that I cream the butter and shortening well, then add all the liquid, and finally the p.s. Then I crank the mixer up on med-high for 6-7 minutes. NEVER have any airbubbles. It's perrrrrrrfect!

Heatherly30,

Thanks so much for your reply. I wonder if it is better to use the original paddle or the new scraper/paddle? Both times I used the new paddle blade and have had an incredible mess even using the shield and a towel draped over the mixer - but I am not giving up and I will master this!!!

Tipper12,

I had never heard of the scraper/paddle...(googled it) interesting looking. I use the plain, standard paddle, like Sugarshack uses in her video. Use that one and see if you get better results.

I have used the Beater Blade with Sugarshack's buttercream. Yes, it can be a mess. I was wondering if Sugarshack ever used the Beater Blade or just sticks with the regular paddle. I really don't like cleaning that KA. My Oster was much easier to clean. Does anyone know exactly how many cups of icing Sugarshack's recipe yields? I haven't measured yet but need to plan for several cakes in the near future and thought someone might know offhand. TIA

I have had problems with the beater blade. Stick with the original paddle.

i don't have beater blade. no need to change what is working for me, you know??

I actually like it for royal icing, but that's it.

I make it with my Side Swipe and I love it! The only negative is trying to scrape the last of the buttercream from around those fins.