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!!