Update Asap Icing Help!!!!!!!!!!!!!!!!!! Sugarshack Recip

Decorating By bostonterrierlady Updated 7 May 2009 , 11:54am by chassidyg

bostonterrierlady Posted 5 May 2009 , 7:58pm
post #1 of 33

This time I made sugarshacks recipe. My 4 1?2 mixer bowl was completely full. It is still full of air bubbles.

32 replies
tiggy2 Posted 5 May 2009 , 8:01pm
post #2 of 33

What speed are you mixing it on?

tirby Posted 5 May 2009 , 8:02pm
post #3 of 33

if you are trying to get the bubbles out just continue to mix it. about 5 minutes. try speed 4

cupcakemkr Posted 5 May 2009 , 8:04pm
post #4 of 33

Did you keep scraping the bowl until all the air was out? Did you put in enough liquid?

Have you watched her youtube video?

I hate it when people answer questions with questions, don't you? LOL!!!

I wish I could help you, I use Sugarshacks method and it comes out great, can you tell us what you did step by step and for how long you mixed it on what speed?

janelwaters Posted 5 May 2009 , 8:18pm
post #5 of 33

I have made her recipe twice now and both times had air bubbles (6 qt recipe from here) - Can you tell me how long to mix on each speed? Mine never seemed to completely fill the bow (over the attachement but not all the way around the bowl).

SORRY!! Didn't mean to hijack!

I hope you can find your answer as well - even though mine had air bubbles I was still able to smooth it perfect - the cakes are in my photos the jungle cake and the pirate cake both with her buttercream.

okred Posted 5 May 2009 , 8:20pm
post #6 of 33

Okay, here is my observation. I have made this icing 3 times. First and Second time, lots of air, Third time (you know third time is a charm!) it was smooth as glass. What I think I did wrong the first two times was NOT putting in enough powdered sugar, because the icing was extremely soft. It just seems when I am making it that it will be too dry so I hold back on the sugar, when it actually isn't dry at all. So my advice is to use all the powered sugar called for in the recipe (mine is the 6qt recipe) and then add more milk if too dry. My bowl was very full and messy but it was the most fabulous icing.

Hope that helps!

bostonterrierlady Posted 5 May 2009 , 9:02pm
post #7 of 33

Well I added all the sugar. Could not add anymore bowl was full. In fact it is a lttle stiffer than I prefer to ice with. Now I will put it in fridge until Friday when I ice the cake. I have done this for years as a hobby and instead of gettign better every cake gets harder for me. I seriously think this is my last. For this cake I spent hours making a cake topper with gumpaste flowers. I will see if I can add a picture. I added more flowers since the picture. But I cannot make icing for the life of me. I think it is not fun anymore.
LL

bostonterrierlady Posted 5 May 2009 , 9:20pm
post #8 of 33

This is without a flash. Sugarshack recipe. Do not know what happened.
LL

tirby Posted 5 May 2009 , 9:24pm
post #9 of 33

did you say put in the frige?? That is something I DO NOT do with her recipe..... Any one else?

Peridot Posted 5 May 2009 , 9:32pm
post #10 of 33

I had problems with Sugarshacks recipe also when I made it. Added all the powdered sugar, had a terrific mess, beat for the required time, and had all kinds of air bubbles. I also let it sit on the counter in an air tight container overnight and that did not help either. I have her DVD and watched it several times before I made it and watched it again after I made it and I do not know what I did wrong. I haven't made it since. I now use IndyDebi's and do not have any problems.

I wish I could get mine to look like Sugarshack's - it looks so nice and creamy and smooth and easy to spread. Darn......

nonnyscakes Posted 5 May 2009 , 9:52pm
post #11 of 33

The Wilton recipe is extremely similar to Sugarshack's recipe. I use it most of the time and have never had any trouble with it nor do I have air bubbles.

2 cups shortening
2 lb bag 10X sugar (prefer Domino)
6 to 8 Tbsp water
1 to 2 Tbsp flavoring
2 Tbsp Meringue powder

On low speed, cream shortening, water and flavoring until it is silky smooth.
Leaving on low speed, gradually add the sugar. It will look clumpy and not smooth at first. Once you have incorporated all of the sugar, turn the mixer up to a medium speed and beat it for approximately 2 minutes. Turn the mixer back down, slowly add the meringue powder. Once you have incorporated all of the powder, turn the mixer up to a high speed and beat it for 7 to 10 minutes.

You will finish with a smooth, fluffly icing that does not have air bubbles.

HTH

solascakes Posted 5 May 2009 , 10:10pm
post #12 of 33

I have always used sugarshacks and it's been very good,whenever i finish making it, i always put it in the fridge.When i'm ready to use, i get it out overnight ,scoop some into a bowl (it's always too stiff), add some waterto desired consistency, mix with a wooden spoon. And voila.....ready to go.

bakingatthebeach Posted 5 May 2009 , 11:36pm
post #13 of 33

I just tried Sugarshacks the other day and also had airbubbles. Im trying every icing recipe I can to see what works best for me, so far Im leaning towards Ednas from youtube which I think is the Wilton, but I use butter and shortening. It is the one that has given me the smoothest surface so far. But maybe if I practice the sugarshack one a couple of times as above I will get better results

bostonterrierlady Posted 5 May 2009 , 11:57pm
post #14 of 33

I also made the Wilton recipe today. Using half and half and cream instead of water. It was looking so good. But by the time I got all the sugar incorporated it was full of bubbles. I am just going to use what I made air bubbles and all. I refuse to stress over this anymore. My husband always tells me others do not notice all the little things you do.

i guess he is right. I am just so mad that I canot figure this out. It happens whether I use Crisco or hi ratio.
So why bother getting hi ratio? I never had this problem in the past. I have sugarshacks dvd and alot of others and have watched them over and over and still cannot get it right.

Tashablueyes Posted 6 May 2009 , 4:25am
post #15 of 33

Ugh, I hear you! I swear sometimes that it gets harder instead of easier, but I keep pushing along for those cakes that I am so proud of in the end and all the struggles.
My icings NEVER come out smooth, so I just use them bubbles and all and just do my best to smooth it. And do you know what I hear from my family and friends? "how do you get it so smooth and perfect?" I'd be willing to bet that your problem is that the better you get, the more critical you get because you know you have the talent to get it just right. Don't give up! We are all out own worst judges and they do see how much work you put into it. Also, my new favorite icing is the Faux Fondant buttercream. It's soooo easy to make, easy to adjust the consistency, and generally easy to smooth, and if it's not perfect, you can always smooth it out a little better with a paper towel.

sugarshack Posted 6 May 2009 , 5:50am
post #16 of 33

to help please tell me;


exacltlty what you used, how much and the process.

sometimes you think the bowl is full cuz it is high, but it is not full side to side and sucking in air.

you need to work it down into bowl with spoon like i show on youtube video

if u are sure the bowl is full side to side and over the paddle, then you might need a tad more liquid. sometimes just 2 -3 more tsp liquid can make all the difference with the air.

(sorry , my keybosrd is sticking)

MissRobin Posted 6 May 2009 , 1:36pm
post #17 of 33

I definitely suggest watching the you tube video, it helps. I was not scraping it down in the bowl and that was the problem!!

bostonterrierlady Posted 6 May 2009 , 6:21pm
post #18 of 33

Here is the strange part. I decided to make a crisco,podered sugar, flavorings, =salt,cram and half and half. It was looking perfest. Bowl was only half full no air bubbles until I put the very last powdered sugar in.

KieslerKakes Posted 6 May 2009 , 6:42pm
post #19 of 33

I too have been battling the Icing War. I have been making cakes on the side for two years. I know this isn't long compared to the professionals, but it's long for me. I am still trying to find the perfect icing, I have sugarshacks DVD and have watched many times and still can't get all the bubbles out. My KA is a 5qt and icing is overflowing the bowl when I make it. I've tried cutting the recipe in half, but then you gain the whole air thing in the bowl. I thought it was just me, I'm glad I'm not the only one. I'm definetly not ready to give it up! I love making cakes for family and friends icon_razz.gif

IcedTea4Me2 Posted 6 May 2009 , 6:58pm
post #20 of 33

I made Sugarshack's icing for the first time last week. It was my first time trying hi-ratio shortening. My icing wasn't totally bubble-less, BUT the taste was out of this world. I made cupcakes for a friend's party and the guests loved the icing. You should've seen their faces when they bit into the cupcakes! I'm hi-ratio all the way now.

Having said that, I had some bubbles and I'm following this thread for the same answers. I have the videos, too, and I am planning to watch the buttercream video again when I have some free time. (When is that?)

Lisa

sugarshack Posted 6 May 2009 , 8:36pm
post #21 of 33

Hey guys.. here is a link to the making icing video again. for those who have not seen it. This is me making my recipe in the 5 quart mixer. maybe seeing it again will help:





I wish i could just come thru the monitor and help you guys make a batch! Cuz after one time, I know you would have it!!

Tita9499 Posted 6 May 2009 , 8:49pm
post #22 of 33

Sharon, do you sift your powdered sugar? I noticed you put it in right out of the bag in the video

cakebaker1957 Posted 6 May 2009 , 8:49pm
post #23 of 33
Quote:
Originally Posted by bostonterrierlady

I also made the Wilton recipe today. Using half and half and cream instead of water. It was looking so good. But by the time I got all the sugar incorporated it was full of bubbles. I am just going to use what I made air bubbles and all. I refuse to stress over this anymore. My husband always tells me others do not notice all the little things you do.

i guess he is right. I am just so mad that I canot figure this out. It happens whether I use Crisco or hi ratio.
So why bother getting hi ratio? I never had this problem in the past. I have sugarshacks dvd and alot of others and have watched them over and over and still cannot get it right.




bostonterrierlady, do you think that the half and half may do something the reason im asking is that everytime i use half and half instead of water i have more air bubbles than before just a thought

sugarshack Posted 6 May 2009 , 8:50pm
post #24 of 33

no sifting required!

Tita9499 Posted 6 May 2009 , 9:18pm
post #25 of 33

What! I've been spending all this time sifting!?!? I always know how to make things harder then they should be...maybe I'm not mixing mine long enough. I always end up with loads of air bubbles. Oh! One thing that I have tried that makes the BC so yummy...Coffeemate has a creamer called Italian sweet cream. I use that instead of the plain coffee mate and people LOVE it!

bostonterrierlady Posted 6 May 2009 , 10:49pm
post #26 of 33

I made two more batches of icing today using member "cakery" icing recipe. I mixed it differently and the bowl was not full. I did the very minimal mixing, it came out pretty well thisw time. It uses mixture of Crisco and hi ratio with hald and half and cream. I use my own combo of flavorings. Tastes great. Thank you to Cakery for help. And everyone else.

Edee Posted 7 May 2009 , 3:20am
post #27 of 33

When it says 2 TBS flavoring- what kind of flavorings is that?

KieslerKakes Posted 7 May 2009 , 11:08am
post #28 of 33

I made Sugarshack icing again last night and it turned out terrific! I do need a new and bigger KA. Hint, hint to the husband last night. I love the Sugarshack icing, the taste and feel and look of it. I think my biggest problem is the KA. If you follow the instructions from the DVD step by step it does work much better.

gingersoave Posted 7 May 2009 , 11:24am
post #29 of 33

I always use Sugarshacks icing recipe. I found that if the cream/water mixture is too hot it will affect the icing, I let it sit till lukewarm before mixing. Also if you add your color into the bowl that will put air bubbles into the icing. I follow her YouTube video EXACT and it works every time. I have had air bubbles but again I think it was b/c my cream/water was too hot.

Sharon yer the best!!! I just watched your buttercream icing DVD last night for about the 10th time! Today I'm watching the fondant DVD.

ginger

sweetjan Posted 7 May 2009 , 11:29am
post #30 of 33

The flavor of your choice...vanilla, bridal bouquet, etc.
And yes, it's the best BC recipe!!

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