I saw the SugarEd video on youtube that shows how to make BC...but i didnt get the recipe..
i saw 5 cups of crisco...and after that im not sure what was put in? A liquid of some sort...which was warm i think?
And then 2 lbs sugar?

I got some nice tips..like no air pockets after mixing..and constant scraping..
Are there any other tips to making a good BC?

The recipe is in the recipe section on cake central

Im actually getting ready to make this today actually.. This recipe is for the 5qt Mixer...
5 cups of shortening,
5 lbs powdered sugar,
4 TB creme bouquet flavoring(or your choice) and
11-12 TB of heated coffee creamer.

Hope this helps!!

The Utube video is from Sharon Zambito's aka Sugarshack on here. Im not sure if her recipe is listed on here or not but you can get it on her buttercream video or contact Sharon at www.sugaredproductions.com.

That's one big batch of buttercream.

yeah, but it comes out perfectly airless and fridges and freezes like a dream.

and PS I use wedding bouquet not creme bouquet.

let me know if have any more questions guys!

I dont have wedding bouquet flavouring right now...will get it for next time!
Can I just substitute vanilla essence?

And how do I make heated coffee creamer. I have coffee mate powder?

Also is this a crusting BC or non crusting?

1) use whatever flavorings you like to taste, just keep the total liquids correct for recipe

2) coffeemate powder one cup to one cup super hot water, use as much as needed for recipe

3) crusting

HTH!

Thanks Sharon!!!
I really appreciate it! Im very new to cake decorating...so this helps a lot!!!

Sharon, whats the taste difference between the wedding bouquet and the creme bouquet? I didnt order the wedding online and could only locally find the creme bouquet which tastes pretty darn good!! BTW, made the big batch of BC last night according to your instructions and it turns out perfect!!! This will be my ONLY BC recipe now! I cant thank you enough for sharing!! Thank you thank you thank you!

April

the WB is a combo emulsion... almond, butter, vanilla, creme bouquet and other secret things... it is so yummy!!!

I have some sugarshack buttercream in the fridge and hate to waste it. I looked on the recipe card in the DVD case and didn't see how long it would keep. I don't have time to sit down and watch the dvd at the moment to find the info, so if anyone could help I would appreciate it. THANKS

air tight= indefinitely. if over 2 weeks i freeze. HTH

Thanks Sharon. I used it on a cake for my mom's birthday. Nobody got sick.

tee hee hee! that stuff it nuclear bomb proof!