How Do I Make "sugarshacks" Icing Crust?
Decorating By KieslerKakes Updated 10 Jun 2009 , 5:07pm by KieslerKakes
I use Sugarshacks icing recipe and love it. But it doesn't seem to crust. I like my icing to be smooth but also hold it's shape when decorating and trimming. Anyone have any suggestions, more powdered sugar! Thanks
It should crust as it's a 1:1 ratio of sugar to fat. Are you in a really humid climate? Are you doing the 5 cups of crisco to five pounds of powdered sugar?
Try adding a bit more powdered sugar and it should crust well.
It is very humid here in Indiana. I use 5 cups crisco and 9 - 9 1/2 cups of powdered sugar. Being more humid should I add mor powdered sugar?
Did you put it in the fridge to firm up,I always have to mix mine with water to use after removing form the fridge cos it's too thick.
Yes, for two days it was refrigeratated. I then decorated with a few fondant decorations and finished trimming with icing. I always keep my icing refrigerated as well, until I'm ready to use it. I know it's a learning process, but wanted to make sure I was doing everything right. I'll try adding more powdered sugar. Thanks
It is very humid here in Indiana. I use 5 cups crisco and 9 - 9 1/2 cups of powdered sugar. Being more humid should I add mor powdered sugar?
Sugarshack's recipe is a 1 cup shortening to 1 pound ps ratio. Just eyeballing your numbers, I'm pretty sure you are short on sugar. Do you have a scale so you can check your amounts?
Crusting is a result of sugar to fat, so more sugar should give you more of a crust.
Good luck!
I agree, not nearly enough sugar. There are approximately 4 cups of powdered sugar in a pound (a bit less actually) so you should be using about 20 cups of ps if using 5 cups of shortening. (I use 2 & 1/2 - 2 pound bags)
Good Luck!!
WOW! I'm not using nearly enough powdered sugar. I only use 9 cups. Thanks I'll add more tonight and see what happens. Thanks.
i read somewhere to add merigue powder to it if is very humid.
I've made it with Crisco several times and it turns out OK... but Hi-ratio really makes a positive difference. It's worth it if you can get ahold of it.
Well I ordered the Sweetex Hi-ratio shortening. I've used the CK brand before and loved it. I just thought I could get by with Crisco. I ordered from The Baker's Kitchen and someone had a writeup regarding Crisco and that they had changed there shortening. sometimes you have to learn the hard way 
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