Sugarshack Bc Problem

Decorating By ChiweenieChic Updated 3 Aug 2009 , 11:14pm by tonicake

ChiweenieChic Posted 3 Aug 2009 , 7:45pm
post #1 of 7

Okay...this weekend I made the full recipe of the sugarshack BC. My Kitchenaid was completely overloaded. I ended up not adding all of the powdered sugar because the motor sounded like it was going to blow up, and it got pretty hot. Luckily the K.A. is still functioning, but my buttercream still came out with lots of air pockets, and I did not like the taste. Can anyone recommend a recipe and technique for making flawless buttercream that contains actual real butter?

Thanks

6 replies
brincess_b Posted 3 Aug 2009 , 7:49pm
post #2 of 7

i make indydebis with butter instead of the crisco, and it comes out great. or i also like traditional american butter cream too.
xx

CakesHeaven Posted 3 Aug 2009 , 9:11pm
post #3 of 7

I'm a newbie but have been trying different recipies to compare the tastes and how they hold up to making my roses for class. I just used the All crisco Wilton recipe but used 1/4 c of the butter crisco then topped it up with the regular crisco. I actually liked it, it tasted buttery and held up for my decorating. I added a little of the wilton white food coloring to make it the pure white color.
Not sure if this is what your looking for but it worked for me so I thought I would pass it along icon_smile.gif

__Jamie__ Posted 3 Aug 2009 , 9:16pm
post #4 of 7
Quote:
Originally Posted by ChiweenieChic

Okay...this weekend I made the full recipe of the sugarshack BC. My Kitchenaid was completely overloaded. I ended up not adding all of the powdered sugar because the motor sounded like it was going to blow up, and it got pretty hot. Luckily the K.A. is still functioning, but my buttercream still came out with lots of air pockets, and I did not like the taste. Can anyone recommend a recipe and technique for making flawless buttercream that contains actual real butter?

Thanks




Did you use hi ratio, or sub in Crisco (in that case, you aren't going to get the results we all rave about, AND the taste will be less than desireable)

Did you follow recipe to a tee? Was the icing up over the paddle? If the icing was not above the paddle, it would be full of air. Very important steps which make all the difference in the world.

How about your liquid? Was it pretty hot? Again, very important.

tonicake Posted 3 Aug 2009 , 9:34pm
post #5 of 7

Jamie ~
I think you hit all the key notes! I swear by Sharon's butter cream. I haven't found any thing that compares. JMHO icon_biggrin.gif

Toni

__Jamie__ Posted 3 Aug 2009 , 9:37pm
post #6 of 7

Thanks Toni! And ya know, being a die hard SMBC freak, and only using SS in the summer, I must admit, I have never (and I've tried alllll of them) ever seen a frosting turn out more beautiful than properly made SS. Truly, truly, 100% bubble free, and smooth as glass. And it tastes pretty tootin good too. No grease, no heaviness, perfect!

tonicake Posted 3 Aug 2009 , 11:14pm
post #7 of 7

WOW! I thought only I loved it as much as I do. Glad to know your right there with me.

When I have extra, I bake up some big ole chocolate chip cookies and put a nice blob between two and eat up some double doozies! My family loves them as much as they love the Great American Cookie Company double doozies.

It's so good to me I have to remind myself it's very fattening! I could just stand at the bowl and eat it with a spoon.

Sorry, guess I am showing my "piggy" side. I just can't help myself.

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