20 Qt Hobart????

Business By korkyo Updated 6 Apr 2009 , 1:32am by littlecake

korkyo Posted 26 Mar 2009 , 12:09pm
post #1 of 21

HI all,
Do any of you use a 20 qt hobart? I am stillhaving problems with my icing.

I have one that I use for icing and I can't seem to get my icing to come out creamy. It's fluffy. I think I have tried everything in every combination but can't get it right. I'm beginning to think my mixer may be turning too fsat. I don't know.
I used to make it in the grocery stores with a 75 pounds of sugar and it was absolutly dreamy to work with. Why can't I get this to do the same in a smaller batch.....it's even the same recipie only for my 20 qt.

I use 4 1/2 # ps99, 2 # butter and 18 # sugar. Yes the icing comes up to the top of the paddle.
I cream the butter and short, add hot water. add half the sugar adn beat on 1st.

.... add the rest of the water then last of the sugar adn mix on first. I've tried letting it mix for 45 min like we did in the store for the mega mixer and only 20 min. It still comes out the same... mostly.

Any suggestions?? I don't expect anyone to share their deepest icing secrets icon_smile.gif but this really should be across the board on how to get it creamy.


Thanks,

20 replies
mamacc Posted 26 Mar 2009 , 12:27pm
post #2 of 21

I'm not an expert or anything but I would try adding more fat/butter. 2# for 18 lbs of sugar doesn't seem like much. I also make BIG batches of BC at my part time job in a 60 qt mixer and my BC never comes out the same as it does at work.

leah_s Posted 26 Mar 2009 , 12:52pm
post #3 of 21

What's ps99?

LaBellaFlor Posted 26 Mar 2009 , 5:25pm
post #4 of 21

Its a grade of powered sugar. It reflects how fine it is. In fact, all sugar has a grade measurement. Theres a number for regular sugar, baker's sugar, & etc., etc.

leah_s Posted 26 Mar 2009 , 6:09pm
post #5 of 21

You mean like 6X and 10X?

LaBellaFlor Posted 26 Mar 2009 , 6:16pm
post #6 of 21

yup.

sillychick Posted 26 Mar 2009 , 6:17pm
post #7 of 21

actually ps 99 is high ratio shortening.

LaBellaFlor Posted 26 Mar 2009 , 6:20pm
post #8 of 21

I read it in a really old cookbook. Maybe I'm remembering wrong.

leah_s Posted 26 Mar 2009 , 6:23pm
post #9 of 21

Ya'll are just TRYING to confuse me!

Back to the original question. I mix up batches of icing in my 20 Qt. Hobart. Then I transfer some to my 7 qt bowl and paddle v e r y slowly before using out of the 7 qt bowl.

LaBellaFlor Posted 26 Mar 2009 , 6:27pm
post #10 of 21

Lol. I would NEVER try to confuse you leahs, I value you too much on this site! icon_wink.gif

sweetcakes Posted 26 Mar 2009 , 7:44pm
post #11 of 21

ive tried ps99, i didn;t like it. its very firm. i prefer alpine. so when you say fluffy im guessing you mean it is holey as opposed to being creamy smooth? how does it ice out on the cake though, do you need to work alot with it. the bakery i work at their icing is fluffy, holey in the bucket but it smooths lovely on the cake.

littlecake Posted 26 Mar 2009 , 9:19pm
post #12 of 21

i use 6 pounds butter 6 pounds of shortening to 20 pounds of powdered sugar 4 oz or more of vanilla....

i got the recipe a few years ago of a message board ...a pastry chef was kind enough to share it with the rest of the class...i love it.

cakeladyatLA Posted 26 Mar 2009 , 11:27pm
post #13 of 21

here's the recipe from pastrychef.com hope it helps

10X POWDERED SUGAR - well sifted 6#
HOT WATER 12 oz.
VANILLA EXTRACT - clear vanilla 1 oz.
HIGH-RATIO SHORTENING 2#
BUTTER - softened 2#
EGG WHITES - pasteurized 8 oz.
CORN SYRUP 3 oz.
METHOD:

1) Sift powdered sugar until lumpfree.

2) Add hot water and vanilla extract. Mix to a stiff paste - if too stiff, add a little more water.

3) Add butter and high-ratio shortening to the above paste. Using a paddle attachment, cream on 2nd speed until soft and light. Scrape down bowl 2 or 3 times.

4) Remove the paddle and replace with a whip!

5) While whipping slowly add the egg whites. Continue to whip until light and airy.

6) Add the corn syrup. This will give a nice shine to the icing!

7) Optional: add additional water to thin icing if needed!!!

korkyo Posted 27 Mar 2009 , 12:24pm
post #14 of 21

wow- you all got ahead of me.
Yes fulffy has alot of holes in it. It's really time consuming to work with.
I can cream it a bit more in the smaller mixer but I don't want to do that. I'm lazy that way.

I use C&H sugar. That should be good right?

Little cake: I think I will try increasing that to 6 # butter and 6# ps99. Seems like a lot to me but worth a try.

PS 99 is a high ratio shortening. It's always worked really well at the stores.

littlecake Posted 27 Mar 2009 , 1:57pm
post #15 of 21

it seemed like a lot to me too when i first started making it..it's good, the customers LOVE IT!

littlecake Posted 27 Mar 2009 , 1:59pm
post #16 of 21

ps...in a 20 quart you might try cutting the recipe in half to see how it fits in there....

Sweet_Guys Posted 27 Mar 2009 , 2:18pm
post #17 of 21

Korkyo---

Reading the posts, this "could" be the problem:

In your recipe, your fats to sugar ratio is 1:3 (6 1/2 lbs butter & high ratio to 18 lbs powdered sugar).

In CakeLadyatLA's recipe, she uses 4# fats to 6# sugar...Using that same formula, you would need 12# fats to your 18# sugar.

Perhaps what you're not achieving is due to too little fats in your mixer.

Does this math calculation help?

Paul (& Peter)

majormichel Posted 27 Mar 2009 , 2:34pm
post #18 of 21
Quote:
Originally Posted by cakeladyatLA

here's the recipe from pastrychef.com hope it helps

10X POWDERED SUGAR - well sifted 6#
HOT WATER 12 oz.
VANILLA EXTRACT - clear vanilla 1 oz.
HIGH-RATIO SHORTENING 2#
BUTTER - softened 2#
EGG WHITES - pasteurized 8 oz.
CORN SYRUP 3 oz.
METHOD:

1) Sift powdered sugar until lumpfree.

2) Add hot water and vanilla extract. Mix to a stiff paste - if too stiff, add a little more water.

3) Add butter and high-ratio shortening to the above paste. Using a paddle attachment, cream on 2nd speed until soft and light. Scrape down bowl 2 or 3 times.

4) Remove the paddle and replace with a whip!

5) While whipping slowly add the egg whites. Continue to whip until light and airy.

6) Add the corn syrup. This will give a nice shine to the icing!

7) Optional: add additional water to thin icing if needed!!!




Is the egg white already whip when it goes in with the rest of the ingredients or not?

korkyo Posted 28 Mar 2009 , 3:43am
post #19 of 21

I'm going to try the 6# butter and 6# ps99 next week.

I'll let you all know how it goes. icon_biggrin.gif

korkyo Posted 6 Apr 2009 , 1:03am
post #20 of 21

Well I did it.

I tried Littlecakes suggestion for 6 adn 6 on the butter and shortening and it was perfect!!!!

Finally the icing I've been dreaming of.!!
Thanks you so very much Littlecakes. You have saved me tons of time and work.

Korkyo

littlecake Posted 6 Apr 2009 , 1:32am
post #21 of 21

YAY! i knew you'd love it!
OXOXOXO

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