What Is Going On With My Bc Icing??? ... Help
Baking By Mikel79 Updated 4 Aug 2010 , 4:36pm by sugarshack
Oh Sharon, that picture is so depressing! LOL. I'm going to crack the code on this icing yet! I'm waiting for my KA to blow up so I can go buy one with the lift head! I've tried everything else!!!! 
Seriously, I can usually get it to the point that I can work with it and can get my icing fairly smooth on the cake. I would just like to be able to dip my spatula in the bowl and come out with it creamy and smooth without having to remix or add more liquid.
What?? I was all set to use my new beaterblade to make Sharon's icing and I'm confused - is it true that I cannot use a beaterblade to make her icing?? Please reply as i was gonna make icing Thursday! Thanks!
Oh Sharon, that picture is so depressing! LOL. I'm going to crack the code on this icing yet! I'm waiting for my KA to blow up so I can go buy one with the lift head! I've tried everything else!!!!
Seriously, I can usually get it to the point that I can work with it and can get my icing fairly smooth on the cake. I would just like to be able to dip my spatula in the bowl and come out with it creamy and smooth without having to remix or add more liquid.
I wish I had more advice. You all just need to come down here, with your mixers and ingredients.... and we will have a huge icing making party and figure it all out!
Is there a specific reason why you don't like the beaterblade? Does it not do the job well in mixing an airless icing?? I use it to make my ole regular icing , some air not much but I was gonna try Sharon's as I have 2 outdoor receptions that need to hold up to the heat and humidity.
Kitagrl,
Are you using HOT liquid like in Sharon's recipe??
Kitagrl,
Are you using HOT liquid like in Sharon's recipe??
No...using my own recipe, that is similar. The making sure it filled up my 6 qt to the brim, and mixing wet ingredients first, really helped. I also read somewhere to beat the crap out of my shortening first, going to make sure I do that too.
I just want to thank you lady's (kitagrl/Sharon) for taking the time to answer questions, I did not join in the threat because all my questions were pretty much answered.
I do know for a fact that I have definitely not beated my BC that long which is why maybe its not as smooth.
You guys rock !!!
I have read other post where folks say that the brand name of ingr. will make a difference. Which is interesting! When I make Sharon's Bc icing I use the following brands....
Domino's Powdered Sugar
TBK High Ratio Shortening
B&B Cake Supply flavoring
Coffee Mate Hot creamer (With water from my tap)
=)
Michael
I always use Domino (new bag), Sweetex, and Coffee Mate. Recently I tried the French Vanilla kind and it was awesome! I have not yet tried the Wedding Bouquet flavoring from B&B but I might buy a bottle when I get SPS stuff in the near future.
Michael that is what I use, except Sweetex but I have heard the TBK brand is sweetex.
Who would seriously be interested in traveling to NOLA with your mixers for a BC class?
I would! I would have my fiance fly me down-he just said he wouldn't mind.
Sharon....
I would really LOVE to come. But, I live all the way in the Metro Atlanta GA area.....with a 4 year old....=) It would be almost impossible for me to do it.......
BUT!!!!!!..... I am willing to pay for a video of the class if you can gather enough folks to come.....
very veryhard to say Kita. I dont have a mixer that big and ratio and proportion might not work. I would prob use trial and error. I use 14-16 TBS liquid for 5 pounds of PS.
Kita that does not sound right. 16 TBS is one cup for my 5 pounds and you used 3/4 cup ( less) for 8 pounds of ps?
Kita that does not sound right. 16 TBS is one cup for my 5 pounds and you used 3/4 cup ( less) for 8 pounds of ps?
Hmm. 2 lbs (4 cups) butter.....4 cups Sweetex....whatever liquid (before when I didn't do the liquid first, I just poured whatever in until it looked good at the end), and 4 bags (8 lbs) powdered sugar. I did a cup last time and it was good, could have been a bit stiffer but it was fine...this time I warmed it first so reduced to 3/4 cup and it was pretty soft but fine for me...I'm just amazed that its so soft with only that much liquid though so was wondering how much you used. I'm using 2% milk, maybe mine is more watery.
might be the milk and butter is more watery too. I dont use butter. So maybe you can go less milk.
Sharon...
I was reading an old post of yours back in 2007-2008. In one of your replies you mention that when you are done mixing the icing in your KA mixer, you cover it up and leave it to cool for 1 hour or more.
WOW!!! Whenever I make your icing, I use it immediately or MAYBE 20 minutes after it is done.
Do you think that the fact I am not letting the icing settle/cool down, this could cause issues with the icing?
=)
Michael
No, I don;t. the cooling is just to let it stiffen up.
Sharon,
May you please look at my attached photos. I have read that the icing should come up to the springs in the KA mixer. My icing is always waaaay pass the springs??!!
Do you think I am using to much of shortening??? I bought a digital scale. I measure 1 cup of Hi-Ratio. Total weight in pounds was 0.44. So, I measured .44 pounds x 5 cups of hi ratio and mixed according to your instructions.
My KA paddle sounded like it was skipping inside the bowl, I was actually afraid that it might come bouncing out. Your instructions state to mix the sugar at first on speed 1. When I do so, my KA struggles so much to mix it. It is not easy mixing like your youtube shows. The top of my KA is very hot, not warm, to the touch.
The mixture is very, very thick and stiff when I start to incorpate all the sugar. I have to add about two more TBL. of hot liquid.
This is how my mixing always goes, even before the kitchen scale.
What do you think???
Michael
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