Sugarshack's Buttercream Messed Up :(

Baking By cakelovincrazy Updated 11 Jul 2010 , 3:45am by DeeDelightful

cakelovincrazy Posted 8 Jul 2010 , 10:45pm
post #1 of 15

I was helping a friend make sugarshack's buttercream. I think it needs more powder sugar. We made it last night, do you think it would be okay at this point to add more PS tonight and try to get it to the right consistency or will it mess it up more?
I'm pretty sure we messed up the recipe from the very beginning because it called for 6 1/2 cups of high ratio shortening, but she used regular crisco instead and had only 6 sticks and should have ben 6 1/2. She also only had about 2 1/2 bags of PS and should have been 3 bags and it was great value brand because wal-mart didn't have Dominos. Although later she did find a little more PS in her pantry and we added that, but not sure how much it was.
The texture is just a little bit grainy and not very thick and doesn't crust very well. I thought adding more PS may help, but wondering if it's too late since it was made last night. What do you all think?

14 replies
cutthecake Posted 8 Jul 2010 , 10:59pm
post #2 of 15

I'd just keep beating it and see what happens. Add more powdered sugar (or not) until it looks and tastes like delicious buttercream.

ycknits Posted 8 Jul 2010 , 11:08pm
post #3 of 15

I made several batches of buttercream with Costco powdered sugar. No matter what I did, it was grainy, tasted funny and even looked gray next to my other buttercream made with the cane powdered sugar that I normally use. Since I was going to put it under fondant, I almost used it, but then decided that it might ruin my reputation. So I tossed it all - including the rest of the unused PS. Sometimes you just have to cut your losses and run - and chalk it up to a learning experience. icon_mad.gif

mamawrobin Posted 8 Jul 2010 , 11:09pm
post #4 of 15

First of all...I think that if you're going to make her recipe that you should use HI RATIO shortening because that's pretty much WHAT makes that recipe work. I've never made it because hi ratio isn't as easy for me to get as Crisco....why I use Indydebi's recipe instead. I LOVE Indydebi's recipe and the only time that I've noticed anyone having trouble with it is when they don't follow the recipe....same holds true for sugarshack's recipe. That's what recipes are for...if we just sub and add other things that what a recipe calls for we can't expect to get the same results...What I'm saying is that unless you make sugarshack's recipe using the ingredients called for and the proper amounts that the recipe calls for then you actually haven't made HER recipe. You've only made up your own version hoping to get the same results.

Since I don't make Sharon's icing...I don't know what to tell you about "fixing" your problem but I will say this....If you're going to use a recipe I would make sure that I had the ingredients needed for THAT recipe..otherwise you can't really expect it to turn out. Since your friend only had Crisco ya should have made Indydebi's recipe. Crisco works the best with her recipe...I've used other shortenings when making it but Crisco gives the best results.
Also SIFT the powdered sugar for the best results.

cakelovincrazy Posted 9 Jul 2010 , 3:30am
post #5 of 15
Quote:
Originally Posted by mamawrobin

First of all...I think that if you're going to make her recipe that you should use HI RATIO shortening because that's pretty much WHAT makes that recipe work. I've never made it because hi ratio isn't as easy for me to get as Crisco....why I use Indydebi's recipe instead. I LOVE Indydebi's recipe and the only time that I've noticed anyone having trouble with it is when they don't follow the recipe....same holds true for sugarshack's recipe. That's what recipes are for...if we just sub and add other things that what a recipe calls for we can't expect to get the same results...What I'm saying is that unless you make sugarshack's recipe using the ingredients called for and the proper amounts that the recipe calls for then you actually haven't made HER recipe. You've only made up your own version hoping to get the same results.

Since I don't make Sharon's icing...I don't know what to tell you about "fixing" your problem but I will say this....If you're going to use a recipe I would make sure that I had the ingredients needed for THAT recipe..otherwise you can't really expect it to turn out. Since your friend only had Crisco ya should have made Indydebi's recipe. Crisco works the best with her recipe...I've used other shortenings when making it but Crisco gives the best results.
Also SIFT the powdered sugar for the best results.




Just to clarify my topic, I wasn't implying that Sharon's recipe was messed up. I meant that my friend and I messed up her recipe. I do understand that we were not following her recipe "exactly". I gave the recipe to my friend and went over to help her make it, but she didn't purchase all the correct ingredients and it was too late to get them or change the recipe, so we decided to work with what we had and hope for the best. I had read MANY topics on here before about her recipe and several people said it worked fine with crisco, so I was hoping that would not have been an issue. Obviously, this method of swaying from the exact ingredients did not work to our favor.
What I was looking for in here was some tips to try to save the buttercream from people that have worked with her recipe before. As you stated you have not tried her recipe so. But thanks for the lecture on how to be better prepared with my ingredients and the props for Indydebys recipe, which btw I have tried indydebys and sharons on my own and they were both FANTASTIC. Again, I just wanted advice on how to fix a mistake.
Thanks cuthecake, we added more PS and it turned out pretty good. Not as good as I know it can be, but it will do and we didnt have to waste anything. icon_smile.gif

heddahope Posted 9 Jul 2010 , 3:51am
post #6 of 15

I make sugarshack's buttercream with 1/2 butter 1/2 crisco and I always love it. I also use Domino Sugar. One time it turned out grainy but I think it was an off batch of PS. The more I beat it, the grainier it got. I just read your last post, I am glad you were able to save it.

mamawrobin Posted 9 Jul 2010 , 4:00am
post #7 of 15
Quote:
Originally Posted by cakelovincrazy

Quote:
Originally Posted by mamawrobin

First of all...I think that if you're going to make her recipe that you should use HI RATIO shortening because that's pretty much WHAT makes that recipe work. I've never made it because hi ratio isn't as easy for me to get as Crisco....why I use Indydebi's recipe instead. I LOVE Indydebi's recipe and the only time that I've noticed anyone having trouble with it is when they don't follow the recipe....same holds true for sugarshack's recipe. That's what recipes are for...if we just sub and add other things that what a recipe calls for we can't expect to get the same results...What I'm saying is that unless you make sugarshack's recipe using the ingredients called for and the proper amounts that the recipe calls for then you actually haven't made HER recipe. You've only made up your own version hoping to get the same results.

Since I don't make Sharon's icing...I don't know what to tell you about "fixing" your problem but I will say this....If you're going to use a recipe I would make sure that I had the ingredients needed for THAT recipe..otherwise you can't really expect it to turn out. Since your friend only had Crisco ya should have made Indydebi's recipe. Crisco works the best with her recipe...I've used other shortenings when making it but Crisco gives the best results.
Also SIFT the powdered sugar for the best results.



Just to clarify my topic, I wasn't implying that Sharon's recipe was messed up. I meant that my friend and I messed up her recipe. I do understand that we were not following her recipe "exactly". I gave the recipe to my friend and went over to help her make it, but she didn't purchase all the correct ingredients and it was too late to get them or change the recipe, so we decided to work with what we had and hope for the best. I had read MANY topics on here before about her recipe and several people said it worked fine with crisco, so I was hoping that would not have been an issue. Obviously, this method of swaying from the exact ingredients did not work to our favor.
What I was looking for in here was some tips to try to save the buttercream from people that have worked with her recipe before. As you stated you have not tried her recipe so. But thanks for the lecture on how to be better prepared with my ingredients and the props for Indydebys recipe, which btw I have tried indydebys and sharons on my own and they were both FANTASTIC. Again, I just wanted advice on how to fix a mistake.
Thanks cuthecake, we added more PS and it turned out pretty good. Not as good as I know it can be, but it will do and we didnt have to waste anything. icon_smile.gif




icon_lol.gificon_lol.gif Sorry if I came across as "lecturing" icon_razz.gif I certainly didn't mean to. I also knew that you were saying that you guys "messed up" Sharon's recipe not that her recipe was "messed up"....didn't mean for it to sound otherwise....I have done the same thing (not with her recipe of course) but I have "messed up" my share of recipes by subbing something for something .....SO....I have learned not to do that unless it's something like half and half for milk or something... icon_lol.gificon_lol.gif So glad that you were able to fix the icing though....goodness...ingredients are just too expensive to waste. Sorry that I couldn't or didn't offer any remedy to fix your problem either....after reading my post I realize that I didn't even suggest anything icon_surprised.gif Oh well...live and learn. Glad to hear that YOU have had great results with the icing though. thumbs_up.gif

soupercb Posted 10 Jul 2010 , 6:09am
post #8 of 15

AH! I'm so glad you posted this. I have made sugarshaks buttercream several times with no problems. Last night I made some with a store brand powdered sugar and it was so incredibly grainy, almost like sand was mixed in! I couldn't figure out what I had done wrong. Made another batch and it was a tiny bit grainy but not too bad.

So, it sounds like it might be bad powdered sugar?

mamawrobin Posted 10 Jul 2010 , 7:18am
post #9 of 15
Quote:
Originally Posted by soupercb


So, it sounds like it might be bad powdered sugar?




Too bad they aren't required to list on the package what percentage of cornstarch is added. All powdered sugar has cornstarch added to prevent the sugar from "clumping"..it's my understanding that the cheaper brands have more cornstarch than Domino's or CH ps.

cakelovincrazy Posted 10 Jul 2010 , 2:43pm
post #10 of 15
Quote:
Originally Posted by soupercb

AH! I'm so glad you posted this. I have made sugarshaks buttercream several times with no problems. Last night I made some with a store brand powdered sugar and it was so incredibly grainy, almost like sand was mixed in! I couldn't figure out what I had done wrong. Made another batch and it was a tiny bit grainy but not too bad.

So, it sounds like it might be bad powdered sugar?




I've made her recipe twice, the first time I used Dominos and it turned out FANTASTIC. The second time with my friend as mentioned in my post and off brand PS and it was a bit grainy.
Next time I make it will DEFINITELY use only Dominos.

lecrn Posted 10 Jul 2010 , 9:57pm
post #11 of 15

Off brand ps is not consistent. It can have varying amounts of cornstarch. I have used it with good results, but once with grittiness was enough for me to never use it again. I always buy Domino ps with great results. I never sift my ps. Just dump it in from the bag.
I use sugarshack's recipe all the time and the key is to get the mixer full (up to the springs) so there's no air pockets. I've even remixed previously frozen left over bc with smooth results. Just make sure the bowl is full to the top.
I've used generic store brand shortening with trans fat with pretty good results. I do prefer to use hi ratio b/c it does make it smoother. I also use 1 stick of salted butter in place of 1/2 of the shortening for taste & to cut the sweetness a bit. This hasn't effected the smooth factor @ all.
I've had better results when I make sure the liquid is HOT when added to the shortening.

lecrn Posted 10 Jul 2010 , 9:58pm
post #12 of 15

Sorry duplicate icon_redface.gif

GenGen Posted 10 Jul 2010 , 10:12pm
post #13 of 15

i can't find any transfat shortening anymore. they did a heck of a job of eradicating it from the stores i can reach.

gail63 Posted 11 Jul 2010 , 3:14am
post #14 of 15

I know this may sound crazy but how do you know how much trans fat is in the shortening? Also trans fat? icon_confused.gif

DeeDelightful Posted 11 Jul 2010 , 3:45am
post #15 of 15

I actually like the great value powdered sugar and it seems to give the buttercream a velvety texture, similar to hi-ratio. I also use Crisco sticks (4 sticks and 4 lbs of sugar). I like the Domino sugar, but sometimes it seems to come out much sweeter than when i use store brand powdered sugar. I think the key is to beat the crisco for about 5-7 minutes, make sure your coffee creamer liquid is very hot, then beat the powdered sugar in for about 5 minutes or more. It will be nice and creamy and not grainy. I've found that even with those substitutions, you get a great buttercream. It's all in the beating.

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