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My buttercream tips

post #1 of 575
Thread Starter 
Thank you all for the warm welcome here. I promised to post my BC stuff, so here it is:

I make a big batch in my 5 qt mixer. It gets the level of icing well above the paddle while mixing, and you get very little to no air bubbles in your icing this way. It is important to start with an icing with as little air as possible; so i fill my KA to the rim with this recipe:


5 1/2 cups hi ratio shortening ( sweetex)
5 pounds sifted powdered sugar
liquid which consists of 1)flavorings and 2) a liquid I make by mixing powdered coffee creamer, one cup to one cup hot water. I make this liquid up a few cups at a time and keep it in the fridge till I need it.

I let it go for 5-7-minutes till creamy and smooth on about speed 6.



I ice the tops of my cakes with the open coupler in a pastry bag and give it a quick smoothing with a hot spatuala ( dry, not wet). I then ice the sdies regualry, then use my bench scraper to smooth out the sides. after that I pull the excess icing along the top edge in toward the middle of the cake . I get down eye level with it to make sure that top edge is level all along and not waving. i then use viva with my hands, then viva with a fondant smoother and then computer paper with the smoother to give the final smoothing; which really is the magic touch.


I hope that helped you some!!! Its hard to explain without seeing it!

Sharon Zambito

SugarEd Productions Online Sugar Art School 
www.sugaredproductions.com

 

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Sharon Zambito

SugarEd Productions Online Sugar Art School 
www.sugaredproductions.com

 

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post #2 of 575
Hi Sharon!!!


Welcome to CC!! You will love it here!!


Laurel icon_smile.gif

Busy Bakin Kakes For Kids!!!

Mom to Mitchell 13 yrs and Delaney 11 yrs

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Busy Bakin Kakes For Kids!!!

Mom to Mitchell 13 yrs and Delaney 11 yrs

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post #3 of 575
Welcome sugarshack!

I took the liberty of looking at your gallery, and you have gorgeous cakes! What a talent you have!

Thanks for the BC tips, I'll keep the computer paper tip in mind next time!
post #4 of 575
Thank you Sharon!!! Let me go and get another cup of coffee so I can try this icing out when I get home from work.
post #5 of 575
Hi sugarshack and welcome to our addiction what kind of computer paper do you use!?
post #6 of 575
Hi!

I wished that I was able to get my cakes to look so nice. How long have you been doing cake decorating? There is not enough words to say how lovely your work is.

I have a cake this weekend do and I will try all your ideas.

Welcome to CC
Mrsjah
post #7 of 575
Your selection of cakes are great. You have a wonderful talent.
post #8 of 575
Thanks Sugarshack thumbs_up.gif

Like I said in the gallery your cakes are flawless thumbs_up.gif I hope your technique works for me- do you think people can get it on the first try or it takes lots of practice?


Again
WOW thumbs_up.gifthumbs_up.gif
she has finally found her calling
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she has finally found her calling
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post #9 of 575
Hi sugarshack, just wanted to know if there is a particular brand of coffee creamer that you use and exactly how much flavoring is used. Hope I'm not bothering you but I'd really like to try this when I get home today. Your cakes are awesome. By the way, are you from Los Angeles or Louisiana?
post #10 of 575
Thread Starter 
Thanks ya'll!!!

Louisina, born and raised in new orleans, but I live in the burbs now...

i use coffee mate brand but I think any brand powder will do fine.

i use a flavoring mix liquid a local lady sells, so I can't really say how much almond, vanilla, etc to add..... just do it to taste.

I just use the regular ole paper in put in my printer..... you will be amazed at what that final smoothing with that will do. when the paper gets too greasy, get a new sheet.


I have been decorating seriously maybe about 3 years; i would say getting flawless icing ( Ok no such thing as flawless icing.... getting really good looking icing).....takes a lot of practice and perseverance, and the right icing at the right consistency. I have just become satisfied with my icing on rounds; now I am going to try to perfect the squares.


thanks again for all your nice words; you are the nicest people!!!!!!!!!! icon_biggrin.gificon_biggrin.gif

Sharon Zambito

SugarEd Productions Online Sugar Art School 
www.sugaredproductions.com

 

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Sharon Zambito

SugarEd Productions Online Sugar Art School 
www.sugaredproductions.com

 

Reply
post #11 of 575
OMG! I happened to be about to start decorating a cake when I read this, so I gave it a try. It's magic! I've been whining about smooth icing techniques for days, and this is it! This is the smoothest icing I've ever had. And, I haven't even finished smoothing it yet! I'm waiting for it to crust so I can finish it off with the Viva (and computer paper?). Too bad this particular cake is destined to be totally covered with blossoms. But, I'll know how beautiful the underneath is. It' ll be like wearing pretty underwear! icon_smile.gif

The batch did fill the bowl on my KA. In fact, my bowl runneth over. I need to figure out how to do that better. It's a bit of a mess in there right now....but so worth it.

This is not going to be the icing you're looking for if you want something less sweet. But, for those times when a lot of the cake surface will be showing and you want something super smooth....give this one a try. I think we need to have several tried and true recipes in our arsenals - to fit whatever situation comes up. This one's getting laminated and put in the recipe drawer.

Thank you, thank you, thank you, thank you!

Your cakes are super, and you are so generous to share your recipe and techniques with us.
Everything's better with sugar on it!
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Everything's better with sugar on it!
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post #12 of 575
Its like wearing pretty underwear!!! LMBO icon_lol.gif Crimsicle
you are toooo funny!

Thanks for the tips OP - gonna have to try this out soon. I too checked out your gallery & your cakes are AWESOME!!!
post #13 of 575
Thanks for the tip sugarshack!
Sorry to sound ignorant but is computer same as the regular bond paper?
post #14 of 575
Hello everyone. What does this icing taste like? Love your cakes sugarshack, not trying to adjust your recipe at all; can salt be added to cut the sweetness? If so about how much? As far as smoothness, has anyone tried Tami's Perfect bc icing? Please give me your thoughts. Sugarshack, I would like to try your icing, but incorporate melted wc. Please help! Thanks!
Don't just do it...Do it just!
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Don't just do it...Do it just!
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post #15 of 575
Thanks for the tips, sugarshack. I viewed your website and your cakes are just gorgeous. The work is so fine & perfect. May i ask how you did the roses at the base of the tiara cake and the princess cakes. What tip doyou use?
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