I would love to try sugarshacks icing but, that hi-ratio shortning is so expensive. I would also have to pay for shipping. Does anyone use her recipe with any other brand? Does it work with crisco? Thanks.
I only use Sharon's buttercream recipe. I know hi-ratio shortening is expensive but let me tell you it is well worth it. It doesn't leave that greasy after taste. Many of my customers have commented on this. It also crusts nicely. I order the 50 lb. box and get 20 recipes of buttercream out of it. Just my opinion.
Wanda
There is no comparison. Once you make it with hi-ratio, you'll swear off any store brand again.
Try asking a small restaurant in your area if they'd order it for you. Some grocery stores might be able to as well--but know it will come in a 50 pound block.
Well, I done it! I just ordered a 50lb box of sweetex. I can't wait to try it. Now, One more question. I have a 6qt kitchenaid mixer. Does anyone have the exact amounts for this mixer? it has the lift bowl(don't know if that makes a difference or not). Thanks for all your help.
Someone asked that question in another threadand I copied it down. This is what Sharon (sugarshack) said Wendy (her assistant) uses.
3 lbs sweetex (use a kitchen scale)
6.5 lbs powdered sugar (use a 4 cup measuring cup, 4 cups=1 lb)
9 tbsp wedding bouquet
11 tbsp hot coffee mate liquid
Cream sweetex and liquids on first speed very well. add half amount of powdered sugar, let mix 30 seconds, then add rest of powdered sugar. scrape sides of bowl very well turn speed up one notch, mix for 9 minutes. scrape sides of bowl around top, mix for 1 minute longer. (Do not turn off mixer during this scraping!) now, turn off mixer, remove paddle and cover with plastic wrap. let sit for 1 hour or longer.
cocobaby, Thanks so much. I am so excited. can't wait to try this. Just waiting on my sweetex. 
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