Anyone Have A Sweetex Icing Reciepe??

Decorating By cakesbymt Updated 5 Nov 2013 , 8:34pm by ddaigle

cakesbymt Posted 5 Nov 2013 , 5:39pm
post #1 of 5

I used to work in a bakery in long island and they always made butter cream using Sweetex, unsalted butter and creme royale.....but I don't know the measurements for each and the butter cream came out amazing.. If anyone can help me out I would really appreciate it Thank you<33

4 replies
ddaigle Posted 5 Nov 2013 , 5:47pm
post #2 of 5

I love cream royale.   That is one of the 4 extracts I use in my BC.   I quit using butter though..I use 1 C. of sweetex to a bag of PS and 1 T of cream royale...again 3 other extracts and 1/2 c. hot water.

cakesbymt Posted 5 Nov 2013 , 7:58pm
post #3 of 5

Thanks Debbie<33 do you use 1 tablespoon or 1 teaspoon of creme royale?

ddaigle Posted 5 Nov 2013 , 8:20pm
post #4 of 5

A Tablespoon.   I know most butter cream recipes call for a teaspoon of flavorings...but I find that is not enough.  I use a Tablespoon of 4 DIFFERENT extracts in each batch.  A batch being 1 c. sweetex, 2 lb. of PS.  3/4 liquid. 


My icing tastes wonderful and the smell when you open the box is the wow factor.   I just think a teaspoon of anything is tease.   But that is my taste preference..and taste is very subjective.   You need to use your judgement. 

ddaigle Posted 5 Nov 2013 , 8:34pm
post #5 of 5

Grrrrrrrrr...sorry...3/4 liquid is what I use for a "double" batch....a single batch is about 1/3 - 1/2 liquid. 

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