Bella-cakes Posted 15 Apr 2010 , 8:20pm
post #1 of

I've been trying Sharon Zambito's (sugarshack) BC recipe for a few months and I could never get it right it was always loaded with air bubbles, then I realized maybe it was my kitchen aid, I have a 5 qt. but the bowl is very wide and goes up and down, not like the one Sharon uses (in her video) her's was taller and narrower and the neck of the KA bends back. I really didn't think this would make a difference I just figured I was doing something wrong and I'd never get it right..lol..today I used my sisters KA which looks just like the one Sharon uses and MY BUTTERCREAM CAME OUT PERFECT!!!! I'm so excited (if you couldn't tell) I could tell the different when it was mixing there were no air pockets.. I just thought I'd put this out there incase anyone else was having some problems... icon_biggrin.gif

125 replies
shannycakers Posted 15 Apr 2010 , 8:27pm
post #2 of

That is great! I have a 6 Quart kitchenaid and cant get the measurements quite right for the air as well..Anyone have the recipe for a 6 quart mixer??

Thanks!!

Rosie2 Posted 15 Apr 2010 , 8:41pm
post #3 of
Quote:
Originally Posted by shannycakers

That is great! I have a 6 Quart kitchenaid and cant get the measurements quite right for the air as well..Anyone have the recipe for a 6 quart mixer??

Thanks!!


Well, mine is a 4.5qt KA and I can never get it right either!!! icon_cry.gificon_cry.gif I've used the 1 to 1 ratio and I still get a lot of air bubbles icon_sad.gif I am thinking that I want to buy a 6qt KA just for buttercream LOL icon_biggrin.gif
Sharon's recipe is for a 6qt KA

Kitagrl Posted 15 Apr 2010 , 8:44pm
post #4 of

I have a 6qt and while I don't use that exact recipe, I can never get my crusting buttercream to be perfectly smooth without bubbles...even doing it like Edna...nothing. Oh well!

ChRiStY_71 Posted 15 Apr 2010 , 8:59pm
post #5 of

I wondered if that was my problem. I have the professional with the bowl lift and mine comes out with air bubbles. I'll have to e-mail Sharon and ask her how to adjust the recipe.

KATHIESKREATIONS Posted 15 Apr 2010 , 9:09pm
post #6 of

icon_sad.gif I have the 5 qt KA just like Bella-cakes & have the same problem with thie buttercream. icon_cry.gif Why would this be such a factor? Does anyone have the recipe for the 5 qt KA that the bowl goes up & down vs the whole mixer head tilting back? I really can't afford to go buy another mixer~~~ChRiStY_71, if you do get a hold of Sharon & find out what to do, could you please let me know the results?

Rosie2 Posted 15 Apr 2010 , 9:12pm
post #7 of

So you girls think is NOT the size of the bowl but the depth??? hmmm, Sharon's indeed is a deep bowl and that's what keep the paddle submerged in the icing to avoid the bubbles....mine is a wide bowl. Okay, in that case, I'm going to increase my measurements and see what happens...some day I'll get it right!!! icon_rolleyes.gif

Kitagrl Posted 15 Apr 2010 , 9:14pm
post #8 of

How long did you guys mix it to eliminate the bubbles? I made a huge batch one day so that my paddle was submerged, but still full of bubbles. Do you let it mix for a long time?

I know I have a noncrusting recipe that has to mix for almost 30 minutes before it smooths perfectly...but I was nervous to let the crusting kind mix for that long. Not sure why.....

PTBUGZY1 Posted 15 Apr 2010 , 9:15pm
post #9 of

I love sugarshacks B/C recipe, finally found one I like.
I have the 4.5qt KA I've found doing either 4 crisco and 4 p/s works fine for me, or even 4 1/2 of both are fine, liquids I use 2 tbsp creme bouquet and 2-3 tbsp clear vanilla, creamer/liquid 9-10 tbsp and add more if needed. icon_smile.gif

QueenOfSweets Posted 15 Apr 2010 , 9:18pm

I used to have the exact same issue with SugarShack's buttercream until I found just the right recipe for my 6 quart KitchenAid. Here's the recipe I ended up with that works perfectly and results in the smooth icing that Sharon is able to get:

3 lbs. hi-ratio shortening
4 T. clear vanilla flavoring
1 T. clear butter flavoring
21 T. hot creamer liquid (made from 1 c. hot water & 1 c. powdered creamer)
6 1/2 pounds powdered sugar

Hope that helps!

cookieswithdots Posted 15 Apr 2010 , 9:32pm

Isn't it nice when something FINALLY turns out! I made this a few weeks ago and it turned out awesome. I was just so happy!

Melissa

VNatividad Posted 15 Apr 2010 , 11:04pm

I tried it this past weekend on my 4.5 quart and while it didn't come out exactly like Sharons it is alot better than my previous recipe.
I also used 4lbs of shortening and 4 lbs of powdered sugar, 2 tbsp of vanilla flavoring and 14-16 tbsp of creamer.
It is a bit off, I think that maybe it's that I'm not using the high ratio shortening and or that I was so stressed while making it. I kept running back and fourth from the youtube video on my computer and my kitchen!! I love the taste and it is much smoother and less grainy.

sugarshack Posted 15 Apr 2010 , 11:47pm

hey guys!

the shape of the bowl can make a difference; you have to adjust the recipe ( might take trial and error) till it covers the paddle and goes side to side all the way around the bowl.

my 5 quart recipe and someone else's 4.5 quart recipe is posted in the recipe section. and Queen was kind enough to post her 6 quart recipe above.

Do NOT give up! I will not allow it! icon_smile.gif It took me a few years to perfect my recipe in taste, volume, consistency and texture. You will get it by playing with the volumes, just keep the ratio 1:1 no matter what!

We will not be defeated by buttercream!!

msulli10 Posted 15 Apr 2010 , 11:56pm

OMG, I thought I was the ONLY one who couldn't get Sugarshack's recipe perfectly smooth. I just love the taste so I figured I could live with the bubbles.

QueenOfSweets - thanks for the recipe. Do you have the professional KA where the bowl lifts up and down?? I'm definitely going to try yours.

Kitagrl - you do have to let it mix for awhile. It won't crust up on you as long as the blades are moving.

ChRiStY_71 Posted 16 Apr 2010 , 12:16am

Thanks Sharon...you are awesome! BTW...LOVED your grapsicle wedding cake!

sugarshack Posted 16 Apr 2010 , 12:31am

thanks!!! icon_smile.gif

Rosie2 Posted 16 Apr 2010 , 1:26am
Quote:
Originally Posted by sugarshack


We will not be defeated by buttercream!!


OMG, I needed to hear this!!!

Sharon, you rock!!!! thumbs_up.gif

SpecialtyCakesbyKelli Posted 16 Apr 2010 , 4:19am

Okay, I've been using Crisco........is that not the right kind of shortening to use? My BC never taste right when I use shortening only... so I've always used half butter half shortening>???? Is this wrong? I don't want buttercream to defeat me!

JanH Posted 16 Apr 2010 , 5:14am
Quote:
Originally Posted by VNatividad

I tried it this past weekend on my 4.5 quart and while it didn't come out exactly like Sharons it is alot better than my previous recipe.
I also used 4lbs of shortening and 4 lbs of powdered sugar, 2 tbsp of vanilla flavoring and 14-16 tbsp of creamer.
It is a bit off, I think that maybe it's that I'm not using the high ratio shortening and or that I was so stressed while making it. .




One of the performance differences between hi-ratio and AP shortening is that hi-ratio can absorb so much more liquid....

If using regular shortening, I'd recommend starting with the least amount of liquid and adding from there. (In other words, don't dump in all the liquid at once because it's going to be too much.)

HTH

Normita Posted 16 Apr 2010 , 5:52am
Quote:
Originally Posted by SpecialtyCakesbyKelli

Okay, I've been using Crisco........is that not the right kind of shortening to use? My BC never taste right when I use shortening only... so I've always used half butter half shortening>???? Is this wrong? I don't want buttercream to defeat me!




Sugarshacks recipe calls for high ratio shortening. Using this shortening really makes a difference in the consistency and overall taste of your buttercream. I have used her recipe exactly, wedding bouquet flavoring and all, and it is very good icon_smile.gif However, Indydebi's recipe uses all crisco but adds dream whip to it.

Some cake supply stores carry high ratio and you can also buy it on the internet icon_smile.gif

sugarshack Posted 16 Apr 2010 , 5:59am

you can use store shortening ONLY IF it has trans fats, which Crisco does not. Hi ratio ( prefer sweetex) will give optimal results, but store brand with the trans fats will work too.

No crisco! icon_smile.gificon_smile.gif

sugarshack Posted 16 Apr 2010 , 5:59am

oh and yes, you can sub up to half butter if you like.

SpecialtyCakesbyKelli Posted 16 Apr 2010 , 7:04am
Quote:
Originally Posted by sugarshack

you can use store shortening ONLY IF it has trans fats, which Crisco does not. Hi ratio ( prefer sweetex) will give optimal results, but store brand with the trans fats will work too.

No crisco! icon_smile.gificon_smile.gif



Thanks thumbs_up.gif I'll be on the search for that!

QueenOfSweets Posted 16 Apr 2010 , 12:54pm
Quote:
Originally Posted by msulli10

QueenOfSweets - thanks for the recipe. Do you have the professional KA where the bowl lifts up and down?? I'm definitely going to try yours.




Yes, that's the one I have.

Sassy74 Posted 16 Apr 2010 , 3:26pm

I've tried this BC 4 times, and haven't perfected it yet...not nearly haha! I've made it with Crisco (disaster), hi-ratio from CK (a little better, but soupy), and a couple of times with shortening with trans-fats (better, but still waaaaay too soft).

Queenofsweets, I also have a 6 qt KA, and I've found that I can't add nearly that much liquid. This last time I made it, I used shortening with trans fats (6 c), 4 Tbs of Wedding Bouquet, 15 Tbs of hot liquid, and 6 lbs of 10X. It filled the bowl, no sucking sounds, and whipped up B-E-A-UTIFUL in the mixer, but was still sooo soft. HUNH?

So I put it in a storage, and the next day it was slap full of air bubbles! Sigh. I guess I need to invest in 50 lbs of Sweetex and just experiment. No, I won't be defeated by BC!

cupcakeatheart Posted 16 Apr 2010 , 7:37pm

Newbie to the Sugarshack buttercream here! So I saw the recipe and was wondering how much liquid and flavoring you all put in there? I have a 5-qt KA.

By the way, Sharon, my DVDs are on their way and I am soooo excited!! Unfortunately they won't be here in time for a cake due Saturday

QueenOfSweets Posted 16 Apr 2010 , 9:19pm
Quote:
Originally Posted by Sassy74

Queenofsweets, I also have a 6 qt KA, and I've found that I can't add nearly that much liquid. This last time I made it, I used shortening with trans fats (6 c), 4 Tbs of Wedding Bouquet, 15 Tbs of hot liquid, and 6 lbs of 10X. It filled the bowl, no sucking sounds, and whipped up B-E-A-UTIFUL in the mixer, but was still sooo soft. HUNH?




The amount of liquid used really depends on the humidity where you live. In the winter, when it's really dry here in Iowa, I may use more liquid. In the summer when it's hot and humid, I definitely use less. I usually start by adding about half, then work my way up until I don't have the sucking sound.

cookieswithdots Posted 16 Apr 2010 , 11:42pm

I followed Sharon's recipe posted here. Used Sweetix for the first time too. Like I mentioned in my other post, I was so thrilled. It tastes so good. I agree with Sharon, don't stop trying.

Melissa

neelycharmed Posted 17 Apr 2010 , 12:22am

buttercream is an evil thing, icon_evil.gif BUT Sugar's recipe is great and I use the 6qt.
Please keep trying!
Jodi icon_biggrin.gif

KATHIESKREATIONS Posted 17 Apr 2010 , 12:27am

OH~ MY~ GOSH~~~ I GOT IT! icon_biggrin.gif I followed the recipe posted for the 5 qt, and I have to say I do have the KA that the bowl goes up & down, not tilting back, and it came out fantastic! I used the French Vanilla coffee creamer with 4 TBS of the Cre'me Bouquet & the flavor was amazing!! Now I have to get the Wedding Bouquet. Thank you, Sugarshack, for not letting us quit on the recipe. thumbs_up.gif Don't give up anyone! The flavor, silkiness & no air bubbles are so worth all the frustration you may have been going through to get it just right! icon_wink.gif I now have a lot of icing, but you better believe I will be using it shortly! icon_smile.gif

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