Sugarshack Buttercream Recipe For 4 1/2 Qt. Mixer

Baking By Cables4fun Updated 7 Apr 2009 , 10:14pm by bostonterrierlady

Cables4fun Posted 25 Mar 2009 , 3:22pm
post #1 of 13

Help, Help PLEASE!! Does anyone have conversion of Sugarshack's Buttercream recipe for a 4 1/2 qt. Mixer? I need to make ASAP and only have access to 4 1/2 qt. mixer.

Thank you SOOOOO much!!
Lauri

12 replies
wildflower Posted 25 Mar 2009 , 3:27pm
post #2 of 13

hii
i do know this cuz i asked for this the first time i made it[i have a 4 1/2 quart mixer too]
i cant remember it off the top of my head but ill be back with an answer in a minute or two!

calynmom Posted 25 Mar 2009 , 3:28pm
post #3 of 13

4 1/2 cups Hi-ratio shortening
4 TBSP flavoring
2 tsp salt (optional)
12 TBSP coffee creamer
4 lbs powered sugar

Mix 1 cup hot water and 1 cup powdered cream and go from there with your 12 TBSP.

Us any flavorings of your choice.

HTH

wildflower Posted 25 Mar 2009 , 3:32pm
post #4 of 13

o calynmom got to u before i did but i checked and what she said is that amount you use
but i have also made the full recipe in there and it works quite well,just gets a little messy!
good luck btwicon_smile.gif

Cables4fun Posted 25 Mar 2009 , 4:22pm
post #5 of 13

Thank you both SOOOO much!! You saved me!! This is my first day on site and I am hooked!! You all are the BEST!!

Thanks again,
Lauri

calynmom Posted 25 Mar 2009 , 4:37pm
post #6 of 13

welcome to the club. If you need anymore help don't hestitate to ask. Everyone is great with any kind of question you might have.

JanH Posted 25 Mar 2009 , 4:47pm
post #7 of 13

Hi and Welcome to CC, Piszczor. icon_smile.gif

Decoding CC acronyms:

http://www.cakecentral.com/cake-decorating-ftopict-2926-.html

Everything you need to know to bake, assemble and decorate stacked/tiered/layer cakes:

http://www.cakecentral.com/cake-decorating-ftopict-605188-.html

Above includes popular CC recipes for: crusting American buttercreams, doctored cake mix (WASC) and fondant. And so much more!!!

Duplicate post, please also see:

http://www.cakecentral.com/cake-decorating-ftopict-624063-.html

HTH

kellertur Posted 27 Mar 2009 , 12:24am
post #8 of 13

Please pardon my ignorance, but what is Hi-Ratio shortening?

(I'm ordering 2 of her DVDs tonight... I can't wait to receive them!!)

JanH Posted 27 Mar 2009 , 9:46am
post #9 of 13

Here's a product description of Sweetex hi-ratio shortening:
(From www.globalsugarart.com)

http://tinyurl.com/c43vuu

http://tinyurl.com/cwkynm

FYI, there's a couple of hi-ratio recipes in the above "Everything" thread.

HTH

kellertur Posted 7 Apr 2009 , 6:38pm
post #10 of 13

Thanks JanH~ icon_smile.gif

Last night I made my first batch of Sharon's BC, but I only used 3 cup ration because my 4.5qt seemed to fill up with that amount (I'm sure it was me though...) The results were fantastic and no air pockets.

Anyway~ today, after MUCH long research into the night, I've stumbled across "HI-ratio NON-hydrogenated veg. shortening"!!!! YES!!! Only available from the distributor at this time... which works for me. The best part= it's now going to cut my shortening costs by more than 3/4 because I can buy it in 50lb amounts!!! Sorry, but this was something I thought I'd never find.

bostonterrierlady Posted 7 Apr 2009 , 6:52pm
post #11 of 13

So is it trans fat free? I would love to find something like that that was hi ratio.

kellertur Posted 7 Apr 2009 , 7:49pm
post #12 of 13

I believe all non-hydrogenated is trans-fat free, however NOT all trans-fat free is non-hydrogenated. I found it very interesting reading last night that products claiming "trans-fat free" (yet partially hydrogenated) are still very bad on your arteries... it's very misleading. thumbsdown.gif
Icing isn't "good" for you, but I just prefer feeding my customers what I would eat. Everyone is going to use what they are comfortable with - I can respect that.

Non-hydrogenated shortenings may contain more saturated fat- up to 50%, but it is GOOD fat and it's not like you eat icing by the spoonful. icon_confused.gif I'd much rather deal with good saturated fat (in small doses) than hydrogenated plastic oozing through my arteries. JMHO, something I'm very passionate about.

I'm finished and sorry for getting carried away... icon_redface.gif

bostonterrierlady Posted 7 Apr 2009 , 10:14pm
post #13 of 13

Where can I get some of that to try?

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