Sugared Bc?

Baking By Pickulz Updated 3 May 2010 , 6:21pm by sugarshack

Pickulz Posted 29 Apr 2010 , 7:11pm
post #1 of 15

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

14 replies
cathyscakes Posted 29 Apr 2010 , 7:23pm
post #2 of 15

The recipe is in the recipe section on cake central

aprilblack Posted 29 Apr 2010 , 7:36pm
post #3 of 15

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!!

weirkd Posted 29 Apr 2010 , 9:10pm
post #4 of 15

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

Ballymena Posted 29 Apr 2010 , 11:12pm
post #5 of 15

That's one big batch of buttercream.

sugarshack Posted 30 Apr 2010 , 3:54am
post #6 of 15

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

and PS I use wedding bouquet not creme bouquet.

let me know if have any more questions guys! icon_smile.gif

Pickulz Posted 30 Apr 2010 , 4:33am
post #7 of 15

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?

sugarshack Posted 30 Apr 2010 , 4:51am
post #8 of 15

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


Pickulz Posted 30 Apr 2010 , 6:13am
post #9 of 15

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

aprilblack Posted 30 Apr 2010 , 9:42am
post #10 of 15

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!


sugarshack Posted 30 Apr 2010 , 12:16pm
post #11 of 15

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


MadMillie Posted 30 Apr 2010 , 12:59pm
post #12 of 15

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

sugarshack Posted 3 May 2010 , 5:09pm
post #13 of 15

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

MadMillie Posted 3 May 2010 , 6:17pm
post #14 of 15

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

sugarshack Posted 3 May 2010 , 6:21pm
post #15 of 15

tee hee hee! that stuff it nuclear bomb proof! icon_smile.gif

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