For the smoothest end product on the cake, is it best to beat BC at a fast speed or slow? And should you beat for 5 minutes? Ten minutes? Longer? I'm just wondering what you all have found to be best.

Thanks for your input!

I think that "sugarshack's" BC is the best of the ones I have ever made.It turns out really smooth.And it is excellent to work with.You can find the recipe here on CC.

For me it is the lowest speed, after I add in the powder sugar, and for a short period of time.

Mixing it fast and for long periods of time can add air into the buttercream giving you air bubbles to deal with.

I find that the icing is smoother if I mix a batch that covers the top of the paddle.

Hi ratio shortening sold by Proctor and Gamble to professional chefs comes in two forms that I'm aware of, liquid called Nutex and solid called Sweetex. Regular shortening is called Primex. The difference between it and regular shortening is that it contains microemulsifiers that allow a batter to hold more sugar and liquid. Most cakes will always have more flour than sugar, but one with more sugar than flour is a high ratio cake. This kind of batter will also hold more liquid, and we all know the two cheapest things a baker can sell are air and water. Look at the label on a can of crisco-- see that.. it says mono- and diglycerides. Those are microemulsifiers. So I'd say depending at what you are doing with it, you might get away with substituting. Except for Nutex. I don't think crisco can fill in for that in a cake.
I have used regular "Crisco" with no trans fats instead of the sweetex or any high ratio,and it turned out great.
Good luck to you.
Lejla

Thank you so much for the info.

I usually put mine on high for about 5 or so minutes. Then I turn it on low for 2 minutes and the icing turns out great.