I have a 4 1/2 qt. KA and my hubby was “sweet” enough to figure out the amounts I needed for my mixer. With Sharon’s permission I am posting this for everyone else who like me are not fortunate enough to have a 6 qt mixer YET! I copied and pasted Sharon’s directions for mixing. Enjoy!
- 2 lbs. 1 1/4 oz. Hi Ratio Shortening
- 4 1/2 lbs. Confectioners Sugar
- 3 3/4 Tbs. Flavoring ( I used Almond/Vanilla)
- 15 Tbs. Coffee Creamer/Water Mixture (Warm)
1.Measure out or weigh shortening and put into mixer.
1.2.Add Creamer-Water mixture and flavorings.
2.3.Cover your Mixer with a Hand towel (will splash a bit)
3.4.Mix on LOW until combined… stopping to get shortening off of handle when needed.
4.5.Once combined increase speed to MED (I used 3 on my KA) and mix until completely combined and completely smooth… fluffing up a bit.
5.6.With Hand towel in place …On Speed 1, add 1 pound of powdered sugar… Mix thoroughly.
6.7.Add rest of powdered sugar in a steady stream on Speed 1 until all has been mixed in.
7.8.Once mostly combined…. turn speed up to 6 for about 4-7 min. It will fluff up over the paddle. Once it has fluffed up so that it is end to end and you don’t see any pockets of air it will be perfectly smooth (abt 4-7 min).
9.Sugarshack’s Icing is perfectly smooth, (I’ve never made icing so smooth as this and I have gone through tons of it) doesn’t need to be refrigerated, makes a big batch, and keeps for 2 weeks or more as it is non-dairy. Even after a week of sitting I don’t have to rewhip… it still the same beautiful smoothness as the first day.
PS. Her How to Videos are AWESOME!! The best investment I have made since starting cakes! THANK YOU SHARON!!
THANKS!! I have to try this ASAP!! I've heard so much about SugarShack!
Thank you, I've been meaning to attempt this size conversion, but hadn't done it yet. Now I don't have to. :)
I just made my 3rd batch, just wanted to let eveyone know that you may have to tweek your liquids a little, I had to add a little more this time. But otherwise still came out smooth and delicious!
Thanks so much. I have a 6qt mixer, but sometimes I don't need so much buttercream. I will now drag out my old KA mixer.
Thank you very much HobbyCaker!!! I also have a 4.5qt KA and I've struggled so much trying to adjust the recipe and so far haven't been able to get the perfect consistency. I'm eager to try yours!!! Thank you again!!!
Thank you Rosie2 for your PM. I did notice that the ratio of shortening to PS is not a 1 to 1, however these amounts worked for me, for those of you trying this, please post your outcome. I would love to know how it works in other areas and how much tweeking is needed. It it doesn't work out, then I can blame my DH, hee hee! I hope that others will get a good batch from this recipe, as I love Sharon's BC. I have tried halving it, but doesn't cover my paddle and it gets to much air. So please, good or bad, post your outcomes.
Are you using powdered coffeemate or liquid?
Does Hi ration Shortening mean Crisco ?
Please explain coffee/creamer water mixture. Just what is it? Are you talking about liquid coffee mate and dividing it with water to make desired amount?
Rosie2010- It is powdered coffee creamer mixed with warm water. arwa- Hi Ratio is NOT Crisco, I bought mine through a friend with a commercial account with a supplier. love2chat- Just mix the powdered coffee creamer with hot water. From watching Sharon's youtube tutorial, it has to be hot when mixed in,. HTH. Everyone should watch Sharon Zambito's (Sugarshack) youtube tutorial on mixing her butter cream. Very informative!
Thanks so much for posting HobbyCaker..Does it have to be the name brand "Coffee-mate" or can you use a store brand coffee creamer as well? Thanks so much.
Thanks so much for posting HobbyCaker..Does it have to be the name brand “Coffee-mate” or can you use a store brand coffee creamer as well? Thanks so much.
Runjorun, I use the store brand (Wegmans or Harris Teeter) all the time and it's fine. I have going to try this as I've been playing with this for awhile now with my 4 1/2 qt. Thank you for posting and I'll let you know how it goes.
Thank you so much Runjorun. Now I understand. I will log onto the UTube and tutorial on mixing her buttercream. Thanks again.
I'm still needing help with the right amounts of coffee mate and water. How much coffeemate and how much water?
Who do you think I could ask about a recipe for butter cream to be mixed up in one of those Hobart commercial floor stand mixers. We found one that someone was going to discard because it did not work anymore and my husband fixed it. So far it has been hit or miss with my results. I usually use a 3lb can of Crisco, 2 cups of water and flavorings with about 12.5 pounds of powdered sugar (I guess, it's half of a 25 pound of Chefs and Bakers powdered sugar)!
Thanks terrig007 for responding...just got back on my computer. Will let you know how mine goes. Thanks so much for posting!
Can someone please tell me how long this buttercream lasts outside? Also can i freeze it? Thanks.
If what I have available is crisco, will I have a pretty good result, or should I not even attempt this. Thank you so much for make this recipe available for us.
I just made 4 batches of this recipe - I used no brand shortening and it works okay, you won't get the super smoothness and non-greasiness that hi-ratio gives, but give it a try. I raised the amount of powdered sugar a little (maybe 1 cup?) and only used 3 TBSP of liquid. I used 8 tsp. of dry coffee creamer to the water to make the 15 TBSP of warm water mixture. My favorite combo of flavorings was 1 TBSP each of vanilla, butter flavor, and cream bouquet.
I'm excited to make this tonight. Has anyone tried it with a mixture of shortening and butter? Wondering how the texture and taste will be affected. I prefer my buttercreams a little more "buttery". Any feedback would be appreciated.
I'm embarrassed to say this is the first time I've heard of Sugarshack, but I'd like to try this recipe. All I've tried so far is Wilton's. A couple questions: what is the coffee creamer/water mixture and where do you find the videos?
I need to know how much coffeemate and how much water.
Just wondering where do u fine hi-ratio shortening and what brands do u look for?
Thank you so much for posting this! This is THE recipe to go to! I immediatly made it. I was doing a test run for my sons 11th birthday cake. Worked wonderfully!
How much water/creamer are you mixing? Do you mix 1 cup of each still?
Does anyone know where I can find the recipe for the 5qt mixer?
Where can I find Hi-ratio shortening??
All who are looking for hi-ratio shortening
www.fondantsource.com/hirash.html They carry Sweetex & CK Products (both at that link) starting at just 3 lbs. I ordered some on Thursday and it was on my doorstep Friday... these guys are quick and generally less expensive than GlobalSugarArt.com.
Still haven't actually made the recipe, but plan to tomorrow for my first wedding cake!
does anyone know a good substitute for coffee creamer? we dont have it here...
Has anyone made this a chocolate buttercream?
I do not know how to thank you for this recipe, I live in Holland and I had to order Hi-Ratio shortening from the US but it was well worth it, I tried this recipe today on a trail run for a cake and the butter cream came out perfect, you have made me a very happy caker ;o))
Where can you buy the high ratio shortening???
THE BEST!!!! LOVE IT! THANK YOU SOOOO MUCH:)
Wow... Just made this icing with Crisco (can't seem to get my hands on Hi-Ratio) and let me say, this is THE ABSOLUTE BEST ICING I HAVE MADE! The consistency is so smooth even with Crisco! It tastes great, is very light and fluffy, perfect (med) consistency, and by far the smoothest (absolutely NO AIR BUBBLES)! I'm so happy to have this! I have to say I slightly altered the receipe a bit: I did 4 and 2/3 cups of Crisco, 1/2 cup each of creamer/water mix, & 4lbs Confectioner's Sugar (flavor I mixed 3 tablespoons of butter, vanilla, and almond). Can't wait to use it on cake this week! Have 2 orders!
thank u very much for this recipe ;) i just one question....i dont really like the flavor of shortining that much and was wondering if it would be possible to get the same amount of icing if i use half shortening and half butter??? thank u all in advance
I have a 4.6 qt sunbeam, it doesnt have the paddle, but two mixer things (sorry for my oh so technical terms :P) Will this recipe do well in that? I am wanting to get either a KA or Cuisinart soon, if I go with the Cuisinart, will this recipe work with that also?
I made Sharon's icing based on the larger recipe posted here on CC and I do have to say that it is very smooth! very easy to work with and spread but I found it almost grainy - it was very odd... i used high ration shortening, and the powdered creamer with hot water and in the end had to use a bit less sugar then was stated (otherwise it got too thick).... does anyone know what I mean about it being grainy? and if so why?
doetzu - it may be grainy depending on whether you use pure cane sugar or sugar beet sugar. I find that pure cane sugar is less grainy than when I use the other. The only way to know which you are using is to check the package to see if it says, "Pure Cane Sugar." If it doesn't say those words, I'd assume that it's not. Love that this recipe will yeild about 14 coups of icing. So nice when I need to make a medium size batch of frosting!
TM578, on your creamer, is it liquid creamer? i'll have to use crisco, this is for my class cake on Tuesday, and I don't have time to be running around looking for special shortening. So it's 4 2/3rds cup of Crisco, 4 pounds powdered sugar, vanilla and almond (I use Penzey's. 1/2 cup of water, with...creamer, powdered or liquid creamer?
Has anyone ever tired adding Coco to this recipe to make it a chocolate buttercream??
@deniseaz26 - yes, I use this as a base for all flavorings. For Chocolate, I personally use King Arthur Brand dutch cocoa powder and add a bit more liquid. It makes it a rich, dark chocolate flavor. Coffee Creamer is the KEY! To cut back on cost a bit, I use a modified Wilton version with the coffee creamer... 2c butter (unsalted store brand) and 2.25c store brand Shortening, 5tbsp creamer/water (add more or less for humidity/dry climates), and 4lbs store brand Powdered Sugar. AMAZING! Also, I have been using a mix of french vanilla coffee creamer and original (3tbsp vanilla and 2tbsp original) and I haven't had to add the yucky clear vanilla flavoring! Thank you Sugarshack!!!
I have had people rave about the flavors of my cakes and frostings... I am taking tips from some of the better more experienced bakers here and I noticed today that Sugarshack's buttercream does not call for salt.
1. If I put a little salt (as is my custom with my other frostings) in Sugarshack's recipe what will happen?
2. Will the consistency be comprimised, particularly the consistency for outdoor cakes in Deep South Summers?
... Bottom line-will salt in that particular recipe cause the buttercream to melt quicker??
I really love the flavor that a touch of salt gives but I don't want a cake disaster. HELP!
recipe sounds great ! with all of the "flavored" creamers now that are liquid, can you use liquid kind if you do 50% water/creamer ? Thanks !
I too would like to know if this buttercream can be frozen and if anyone knows how long it will last in the refrigerator. I don't mind if I have to wait for it to come room temp. Thank you.
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