Does anyone add cold coffee creamer not hot when you make Sugarshack buttercream recipe?
I don't know why you have to add HOT coffee creamer..
Hot........It helps to eliminate that "gritty" texture from the conf. sugar, it sort of "melts" it if you will.
Whimsical Bakehouse's recipe calls for boiling water......same silky texture in the finished product.
She asks for HOT coffee creamer...I am not sure why she asks for this. I have always used hot and it comes out great. I am not sure what will happen if you use it COLD. If you want an accurate answer you can email her and she will respond. Hope this helps If you check out her you tube video, maybe she explains it in there
Hello Normita and Dkelly,
O.K.I will use hot creamer.
Thank you for a quick post.
I am not using the premade liquid creamer. I use the powder, and the water must be super hot to dissolve it. But in addition to that, the heat makes the whole recipe emulsify better, be smoother and cause less grit.
I have used it hot and cold....I make sure its hot if my butter is not room temp enough
I have never had so many compliments on a frosting as I do with Sugarshack's recipe. I will follow it to a "T" and let the great reviews keep coming in!
The reicpe calls for hot, so that is how I make it!
Sharon I thought you might like to know for if anyone asks you if it's possible to use liquid or have vegan options in the future... I follow your recipe but use vegan buttery spread(EarthBalance)instead of butter and do a 1:2- one part butter spread to two parts hi-rat shortning.
For the creamer I use liquid Silk coffee creamer and heat it up as per your recipie and it works great! I add in flavoring before heating. I do wind up using a little less liquid because the vegan spread has a high water content.
great to know, Sad!! Thank you!!