Sugarshack's Buttercream For A 20Qt Mixer????

Baking By janelwaters Updated 1 May 2011 , 6:32am by kickasscakes

janelwaters Posted 24 Jun 2009 , 6:13pm
post #1 of 20

Does anyone have a recipe for Sugarshack's buttercream for a 20 quart mixer? I would LOVE LOVE LOVE if someone could help me out.

Thank you so much!!!

19 replies
janelwaters Posted 25 Jun 2009 , 12:44pm
post #2 of 20

ANYONE????? help please?????????????

ambolil Posted 25 Jun 2009 , 1:00pm
post #3 of 20

I want to know too! Maybe Sharon will see your question! I absolutely love love love her buttercream! I make it using the current instructions, but mine always gets air bubbles icon_sad.gif. I need the correct instructions.

janelwaters Posted 25 Jun 2009 , 1:04pm
post #4 of 20

You can watch her instructions on - its a whole video of her actually making the buttercream - AWESOME!

ambolil Posted 25 Jun 2009 , 1:09pm
post #5 of 20

She is just awesome. I ordered some impression mats from her company and love them. I also subscribe to her blog. I have seen the u-tube video too. I haven't tried the DVD's, but everyone gives them rave reviews. Maybe I'll ask for them for my b-day, lol.

janelwaters Posted 25 Jun 2009 , 3:18pm
post #6 of 20

OK - since no one seemed to have an answer for me, I did some creative math from the 6 qt recipe here - basically divided each ingredient by 6 to come up with a "per quart" amount and then multiplied that by 20 - does this sound like it will work???

6 qt recipe -
2lbs 13 1/2 oz - shortening
6lbs. powder sugar
5 T extract
20 T creamer/water mix

20 qt recipe (I HOPE)????
7lbs 6.4 oz - shortening
20lbs powder sugar
16 T and 2 tsp extract
66 2/3 T creamer/water mix

ANYONE want to weigh in before I make a huge mistake and ruin a bunch of expensive ingredients??????????? PLEASE!

Parable Posted 25 Jun 2009 , 3:24pm
post #7 of 20

OK give me a minute to confirm the math.

tiggy2 Posted 25 Jun 2009 , 3:25pm
post #8 of 20

Here is the recipe sugarshack sent me for the 6qt mixer. It's a little different from the one you have posted.

3 lbs sweetex (usse a kitchen scale)

6.5 lbs powdered sugar (use a 4 cup measuing cup, 4 cups=1 lb)

9 tbsp wedding bouquet

11 tbsp hot coffe mate liquid

cream sweetex and liquids on first speed very well. add half amount of powdered sugar, let mix 30 seconds, then add rest of powdered sugar. scrape sides of bowl very well turn speed up one notch, mix for 9 minutes. scrape sides of bowl around top, mix for 1 minute longer. (Do not turn off mixer durning this scraping!) now, turn off mixer, remove paddle and cover with plastic wrap. let sit for 1 hour or longer.

janelwaters Posted 25 Jun 2009 , 3:29pm
post #9 of 20

The one that I used for the 6qt is the one that is posted here in the recipe section - but is Sharon sent you the other one - I would rather use it!!

Ok - going to redo my math!!

BTW - Parable - my daughter just brought me her fairy barbie doll - think I might have to steal it to make some jello wings!! hers are PERFECT!!! hehehehe

tiggy2 Posted 25 Jun 2009 , 3:33pm
post #10 of 20

I asked her for it a couple of week ago and she sent it to me in a pm. I didn't know the 6qt recipe was listed on this site. Was it submitted by her or someone else?

janelwaters Posted 25 Jun 2009 , 3:38pm
post #11 of 20

It was posted by someone else with her permission.

OK - so I redid it - and this is what I have (I THINK!)

10lbs shortening
21 lbs 10 oz - powder sugar (I always weigh mine...)
30 Tbsp extract
36 T 2 tsp creamer

let me know what you think.....

tiggy2 Posted 25 Jun 2009 , 3:43pm
post #12 of 20

If you want to convert your Tbs. to cups you can use this chart I found on the internet

Cooking Measurment Equivalents
16 tablesppns = 1 cup
12 tablespoons = 3/4 cup
10 tablespoons + 2 teaspoons = 2/3 cup
8 tablespoons = 1/2 cup
6 tablespoons = 3/8 cup
5 tablespoons + 1 teaspoon = 1/3 cup
4 tablespoons = 1/4 cup
2 tablespoons = 1/8 cup
2 tablespoons + 2 teaspoons = 1/6 cup
1 tablespoon = 1/16 cup
2 cups = 1 pint
2 pints = 1 quart
3 teaspoons = 1 tablespoon
48 teaspoons = 1 cup

Parable Posted 25 Jun 2009 , 3:46pm
post #13 of 20

1 lb = 16 ozs
16 T = 1 cup

Shortening = 2 x 16 = 32ozs + 13.5ozs = 45.5 / 6 x 20 = 151.66 ozs / 16 = 9.479 lbs = 9 lbs 7.66 ozs
P.S. = ok
Extract = 1 cup 2 tsp
Creamer = 66.66 T = 4 cups 2 T 2 tsp

I think the only thing you and I came out different on is the shortening. Please double check my math!!!!!!!!!

janelwaters Posted 25 Jun 2009 , 3:48pm
post #14 of 20

Awsome tiggy - THANK YOU!!!

Parable - thank you so much for double checking me!

I am going to eat a quick sandwich and then off to make the buttercream - I will let you know how it turns out!!!

*crossing fingers* - please let this work!!!

handymama Posted 25 Jun 2009 , 3:53pm
post #15 of 20

I simply took her 5-qt. recipe and multiplied by four. I measured 1 cup of shortening (I use high ratio) then weighed it and did the math for 20. Did it several times, in fact, just to be sure.

You'll want to keep your speed on slow at least most of the time. I used one quart of liquid total, including flavorings (I just mix them in when I'm doing the creamer mix), but you can add a little more if you like. I got a big bath towel, wrapped it around the head of the mixer and the safety guard, and held it with clothes pins--greatly reduced clean-up.

I also got a nice, big, sturdy flexible pancake turner at the dollar store and use that to scrape down the sides of the bowl. My biggest problem is that the pour spout on the mixer is so teeny tiny that it takes forever to get the PS in through it.

I've only used the 20-qt twice for icing. The first time I just kept stopping, opening the guard and dumping in PS until it was all in. That batch was fabulous--three big buckets of wonderful BC. Another time I bought the 7-lb. bags of PS at Sam's club (yippee--no weighing, I thought) and adjusted the shortening and liquid accordingly.

It took a long time to get the PS poured out of the bags through that little pour spout--tried going between the guard and the top of the bowl, but that didn't work any better--and that batch was riddled with foamy air. I used it, but it was harder to smooth. Ended up using it mostly for fillings and under fondant.

Lately I've just done one batch at a time using the 5-qt., but I think I'm ready to tackle the big boy. (By the way, keep in mind that icing + bowl is going to weigh 40 pounds or more when you go to lift it. I like to put the bowl in my triple sink to scoop out of, and there's only little ol' me in the bakery.)

Hope something in all of that is useful. Meanwhile, I have a question for you: Do you use your 20-qt. for multiple cake mixes? I've tried mine several times, using various methods of adding ingredients, with the beater and with the whisk, and the batter is always very lumpy, with great big lumps.

I whisk and mash them as well as I can in that big cauldron of batter, but I still live in fear of someone biting into a soggy lump of goo in the cake. Any advice? TIA


janelwaters Posted 25 Jun 2009 , 4:01pm
post #16 of 20

Thank you so much~~ Definately a good idea about the bath towel - I was just sitting here wondering how I was going to containg the poof! I bake at home and got my 20Q off ebay - no guard. I was also thinking about wrapping the whole thing with saran wrap and then cutting a hole to pour in ps. I might do a combo of both.

As for cake mix - I have used it twice to do cakes - I usually try to add my wet first and then the dry and stop and scrape A-LOT! - mine wasn't lumpy - worked on speed 1 for a while then went to speed 2 to get rid of the small lumps and it came out smooth.

I really use it for sugar cookie dough. My 6qt can't even do a double batch - so I always make 4X the recipe and use the 20qt and freeze the dough that I don't need.

ok - sandwich almost gone....getting a lil nervous!

handymama Posted 25 Jun 2009 , 4:12pm
post #17 of 20

Mine was an eBay purchase, too (a very nice American Eagle), but I'm licensed so had to have that blasted guard--would love to take a cutting torch to it! icon_twisted.gif I've wondered about starting with the wet ingredients first--I'll definitely give it a try. Thanks a bunch.

With your icing, really let that shortening get well-fluffed before proceeding with the liquid and PS. And, as with the original recipe, try to get the PS in as quickly as possible in order to get everything up over the paddle. I probably also beat it at least ten minutes after everything was in. Your bowl will be very full, but you'll be ok.

handymama Posted 3 Jul 2009 , 5:31am
post #18 of 20

Janel--how did your icing turn out? I tried another 20 qt. batch later that day and it mixed well but is riddled with air bubbles. Now I have 30 lbs. of filling! It didn't seem to me that the bowl was as full as necessary, and the paddle wasn't completely buried.

janelwaters Posted 3 Jul 2009 , 12:53pm
post #19 of 20

Mine was completely full - completely MESSY and completely full of airbubbles! I need to get like a boat oar to get all the way to the bottom to scrape!

Even though mine was full of air bubbles, I was still able to use it as icing - the last 2 cakes uploaded were done with the 20 qt icing (king of the jungle and Monica's cake).

I did notice that it didn't really "act" right - like it stuck to my Viva and my computer paper a couple times and I've never had that problem with the 6qt mixture.

I'm glad that I made it b/c I don't think my KA would have survived 2 batches in a row - its grinding gears already....

So in the end here is how I rate this process -
OVERALL SCORE OF 8.5 - not perfect, totally messy but still delicious and the easiest buttercream I've ever used!

kickasscakes Posted 1 May 2011 , 6:32am
post #20 of 20

I would love to hear what the amounts were, for the 20 quart mixer. Do we have a final idea of what amounts to use?

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