Help Me Please! Susarshacks Buttercream

Decorating By diamondsmom Updated 25 Sep 2009 , 7:59pm by sugarshack

diamondsmom Posted 25 Sep 2009 , 1:33am
post #1 of 16

I'm int he process of making a batch of sugarshacks buttercream.i am at the final stage and it has little clumps in it. it looks terrible!

Need to crumbcoat cake tonight. icon_cry.gificon_cry.gificon_cry.gif

Please help me tell what happened or what i can do to salvage it!! don't have anymore flavorings or shortening at hand.

15 replies
leah_s Posted 25 Sep 2009 , 1:37am
post #2 of 16

Sounds like lumpy powdered sugar. Just let the mixer run a long time.

diamondsmom Posted 25 Sep 2009 , 1:48am
post #3 of 16

it's been running non-stop for the past half hour but no change. the lumps are very small and feels like grains of granulated sugar.

diamondsmom Posted 25 Sep 2009 , 1:51am
post #4 of 16

i give up. i'm gonna toss it out! what a waste! icon_cry.gif

Kellbella Posted 25 Sep 2009 , 1:56am
post #5 of 16

Did you use high ratio shortening or crisco?

diamondsmom Posted 25 Sep 2009 , 2:26am
post #6 of 16

i used Crisco. I just threw out everything i was just soooo pissed

Kellbella Posted 25 Sep 2009 , 2:35am
post #7 of 16

That's probably why you had that type of problem and do you want to know how I know that? I just did the very same thing this morning. I did't have any more hi-ratio so I just used crisco and the texture was undesireable. I too wasted a lot of ingredients! icon_cry.gif

Deb_ Posted 25 Sep 2009 , 2:37am
post #8 of 16

You definitely need to follow her directions exactly including using the hi-ratio.

Sorry, you wasted all of that. icon_sad.gif

Kellbella Posted 25 Sep 2009 , 2:45am
post #9 of 16

Oh and learn, right? icon_lol.gif

Sweet_Treats_1 Posted 25 Sep 2009 , 2:46am
post #10 of 16

Where can I purchase a high ratio shortening and what is Sugarshacks buttercream? Is it pre-packed like wiltons's buttercream mix or is it a recipe. How does it taste ? What is the avantages of using it as opposed to a all butter buttercream? Sorry, I am a newbie and I usually make my buttercream with butter only or cream cheese. Thanks

icer101 Posted 25 Sep 2009 , 2:55am
post #11 of 16

i will tell you... that sharon does say... you can use crisco and butter ...and do it the same way.. different c/cers.. say they do and with great success.

__Jamie__ Posted 25 Sep 2009 , 3:11am
post #12 of 16
Originally Posted by dkelly

You definitely need to follow her directions exactly including using the hi-ratio.

Sorry, you wasted all of that. icon_sad.gif


Mug-a-Bug Posted 25 Sep 2009 , 3:25am
post #13 of 16

Oohhh, too bad you tossed it already! Couldn't you have at least used it for your crumbcoat and made a new batch in the morning?

Sorry about your loss icon_cry.gif

I think we all have days where everything goes into the trash. It's so upsetting. icon_cry.gif

Hope your next batch is better.

arosstx Posted 25 Sep 2009 , 3:30am
post #14 of 16

I'm one of the ones who uses butter and hi-ratio. Will never use anything else. I do change the flavoring a bit because I've learned how much liquid I need to use in order for it to crust well for me. Love it!

Deb_ Posted 25 Sep 2009 , 11:36am
post #15 of 16

Here is a link to another recent thread where Sharon herself leaves a response. She states if the recipe is not followed exactly that you MAY get variable results.

I sometimes use 1/2 butter and 1//2 hi-ratio without a problem when it's not so hot and humid. I won't ever use Crisco...I've grown to hate that stuff.


sugarshack Posted 25 Sep 2009 , 7:59pm
post #16 of 16

you can use store brand WITH trans fats or hi ratio

crisco=no good

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