Sharon Zambito's Vanilla Buttercream Video

Baking By sccandwbfan Updated 28 May 2011 , 6:49pm by Sangriacupcake

sccandwbfan Posted 27 May 2011 , 9:00pm
post #1 of 5

I watched this on You tube and was wondering if I got the recipe right.

5 1/2 c. shortening
4 tblsp. flavoring
12 tbsp. warm coffee creamer (vanilla?)
4 lbs. confectioners' sugar

did I leave anything off?

Thanks.

4 replies
Elaine2581 Posted 27 May 2011 , 9:05pm
post #2 of 5

I think she uses equal parts shortening and powdered sugar.

pmarks0 Posted 27 May 2011 , 9:15pm
post #3 of 5

Here's her recipe as she posted here on CC.

http://cakecentral.com/recipes/5163/sugarshacks-icing-and-tips

She doesn't have the liquid amounts, but I"m sure if you PM her, she'll answer.

Also, in the variation for a 6qt mixer (also posted here on CC), it has 5Tbsp of flavouring and 20 Tbsp of coffee creamer mixture. I'm sure you can use the pre-mixed flavours if you want, but she uses the powdered coffee creamer mixed with hot water and then measured to the amount she needs.

sccandwbfan Posted 28 May 2011 , 5:21pm
post #4 of 5

Thanks.

Sangriacupcake Posted 28 May 2011 , 6:49pm
post #5 of 5
Quote:
Originally Posted by sccandwbfan

I watched this on You tube and was wondering if I got the recipe right.

5 1/2 c. shortening
4 tblsp. flavoring
12 tbsp. warm coffee creamer (vanilla?)
4 lbs. confectioners' sugar

did I leave anything off?

Thanks.




It's 5 generous cups of shortening and 5 lbs powdered sugar. Flavoring plus creamer is approximately 12 T, and it's used HOT. Also, the creamer is equal parts hot (near boiling) water and coffee creamer powder--not the liquid kind in the bottle, although you could probably use that if you wanted to. Using the dissolved powder adds extra emulsifiers which makes the icing really smooth.

I personally also add a tsp. of salt. icon_smile.gif

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