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SugarShack Buttercream

post #1 of 34
Thread Starter 
I recently made the sugarshack BC and have never had such a smooth BC. My only issue is that is was so soft. Even the lightest touch made an indention. It did not crust firm like the Wilton recipe does. I followed the recipe to the T (using the recipe for 6q mixer). Am I doing something wrong?
post #2 of 34
I used to have the exact same issue with SugarShack's buttercream and then I learned why - there was too much liquid in it and it wasn't stiff enough. I used to cream the shortening, then add the flavorings, then add all of the creamer liquid, and beat it until it fluffs up. Then I'd add the powdered sugar. Well, the last time I made it I creamed the shortening, added the flavorings, then added only part of the liquid (for my 6 quart KA mixer I used 5 T. flavorings and started with 15 T. creamer liquid). Then I added the powdered sugar. I found that the icing was too stiff because it was making that sucking sound, so I added 2 more tablespoons of the creamer liquid. That didn't quite do it, so I added 2 more tablespoons, but the sucking sound still happened. Finally, I added 2 more tablespoons and it went away. The result was the most perfect icing I've ever made, and the difference in the crusting was night and day. I'd never been able to get my softer icing smooth before, but I had no problems using any of Sharon's techniques with the stiffer icing. You might want to try that and see if it works. I remember reading a comment from Sharon on a post somewhere that her icing works better when it's on the stiffer side.

The exact recipe I used for my 6 quart mixer is:

3 lbs. hi-ratio shortening
4 T. clear vanilla flavoring
1 T. clear butter flavoring
21 T. hot creamer liquid (made from 1 c. hot water & 1 c. powdered creamer)
6 1/2 pounds powdered sugar

Hope that helps!
"A positive attitude may not solve all your problems, but it will annoy enough people to make it worth the effort."
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"A positive attitude may not solve all your problems, but it will annoy enough people to make it worth the effort."
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post #3 of 34
I made Sharon's buttercream over the weekend for a triple birthday. I like the fact that it's not too sweet but I followed the instructions word for word and ended up with icing that was waaaayyy to soft. I continued to use it this way and I need not say I had the hardest time ever keeping my fondant from sagging and sliding. I was very dissapointed. I believe the instructions should state wether or not you should really use all that liquid. My worst nightmare was that after a little while the icing was separating!!
The cake I made was the shoe box purse and shopping bag (in my photos) but it didn't turn out not even remotely like I wanted it to.
post #4 of 34
Thread Starter 
Quote:
Originally Posted by QueenOfSweets

I used to have the exact same issue with SugarShack's buttercream and then I learned why - there was too much liquid in it and it wasn't stiff enough. I used to cream the shortening, then add the flavorings, then add all of the creamer liquid, and beat it until it fluffs up. Then I'd add the powdered sugar. Well, the last time I made it I creamed the shortening, added the flavorings, then added only part of the liquid (for my 6 quart KA mixer I used 5 T. flavorings and started with 15 T. creamer liquid). Then I added the powdered sugar. I found that the icing was too stiff because it was making that sucking sound, so I added 2 more tablespoons of the creamer liquid. That didn't quite do it, so I added 2 more tablespoons, but the sucking sound still happened. Finally, I added 2 more tablespoons and it went away. The result was the most perfect icing I've ever made, and the difference in the crusting was night and day. I'd never been able to get my softer icing smooth before, but I had no problems using any of Sharon's techniques with the stiffer icing. You might want to try that and see if it works. I remember reading a comment from Sharon on a post somewhere that her icing works better when it's on the stiffer side.

The exact recipe I used for my 6 quart mixer is:

3 lbs. hi-ratio shortening
4 T. clear vanilla flavoring
1 T. clear butter flavoring
21 T. hot creamer liquid (made from 1 c. hot water & 1 c. powdered creamer)
6 1/2 pounds powdered sugar

Hope that helps!



Thanks QueenofSweets!

I'm going to try your version and I'll let you know how it turns out.
post #5 of 34
Thread Starter 
Quote:
Originally Posted by jobueno

I made Sharon's buttercream over the weekend for a triple birthday. I like the fact that it's not too sweet but I followed the instructions word for word and ended up with icing that was waaaayyy to soft. I continued to use it this way and I need not say I had the hardest time ever keeping my fondant from sagging and sliding. I was very dissapointed. I believe the instructions should state wether or not you should really use all that liquid. My worst nightmare was that after a little while the icing was separating!!
The cake I made was the shoe box purse and shopping bag (in my photos) but it didn't turn out not even remotely like I wanted it to.



I feel your pain Jobueno,

I put sugar pearls in the cake and it was all I could do to keep them from sinking into the icing. Although it makes a beautiful smooth icing I need for it to be quite a bit firmer. I'm going to try queenofsweets version and hope this solves the problem.
post #6 of 34
Quote:
Originally Posted by QueenOfSweets

I used to have the exact same issue with SugarShack's buttercream and then I learned why - there was too much liquid in it and it wasn't stiff enough. I used to cream the shortening, then add the flavorings, then add all of the creamer liquid, and beat it until it fluffs up. Then I'd add the powdered sugar. Well, the last time I made it I creamed the shortening, added the flavorings, then added only part of the liquid (for my 6 quart KA mixer I used 5 T. flavorings and started with 15 T. creamer liquid). Then I added the powdered sugar. I found that the icing was too stiff because it was making that sucking sound, so I added 2 more tablespoons of the creamer liquid. That didn't quite do it, so I added 2 more tablespoons, but the sucking sound still happened. Finally, I added 2 more tablespoons and it went away. The result was the most perfect icing I've ever made, and the difference in the crusting was night and day. I'd never been able to get my softer icing smooth before, but I had no problems using any of Sharon's techniques with the stiffer icing. You might want to try that and see if it works. I remember reading a comment from Sharon on a post somewhere that her icing works better when it's on the stiffer side.

The exact recipe I used for my 6 quart mixer is:

3 lbs. hi-ratio shortening
4 T. clear vanilla flavoring
1 T. clear butter flavoring
21 T. hot creamer liquid (made from 1 c. hot water & 1 c. powdered creamer)
6 1/2 pounds powdered sugar

Hope that helps!



Do you have a smaller version of this? I don't have the 6 quart, I have the K5.
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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post #7 of 34
When I make my icing in the 5 quart exaclty as my recipe states; I get a pretty firm icing that crusts very well and never ever ever sags, slips, slides or separates. Ever.

So I humbly ask if you had problems.... did you us hi ratio shortening? Did you mix the amounts of everything exactly as stated on the recipe? Did you let the icing cool off before you used it? Did you fridge it or the cake at any time?

If ingredients are subsituted, or the ratios and amounts and process are not followed exactly as written, you may have variable results.

That being said, if the only issue you are having is that it is too soft; surely back off on the liquid amount or add more PS. Corn starch amounts do vary in different brands of PS, and your humidity may be factors as well.

Just wanted to give my 2 cents because I really want everyone to have success!

SZ

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 #8 of 34
I love Sharon's recipe. I do find that when it's very humid here in the summer that I don't need to use as much liquid.

Don't just pour all the liquid in at once....try using 1/2 of the creamer mixture and then if you need more add a tablespoon at a time until you get the consistency you want.

It's also very important to use hi-ratio shortening (Sweetex brand if you can).

Keep playing with it because once you achieve the consistency you like to work with you'll love it.
post #9 of 34
Can any one tell me where I can purchase high -ratio shortening?
post #10 of 34
Hi-ratio shortening can sometimes be purchased at cake supply shops. It usually comes in a 50lb block, so they break it down and sell it in smaller increments. Or, you can buy 50lb and split it w/ a cake buddy.

To get the whole 50lb, you'll probably need a commercial account with a bakery supply place.

On another note, I make the 6qt recipe as well, but use a total of 21T liquid - anymore than that and my bc is soup! So I guess my thought would be that sometimes you start with a recipe, then tweak it to make it work for you. I love my bc and am so grateful to Sharon for all she's done to help not just me but lots of us by sharing it!
Audrey
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Audrey
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post #11 of 34
Quote:
Originally Posted by Sweet_Treats_1

Can any one tell me where I can purchase high -ratio shortening?



Autumn is upon us. Most internet sites have started shipping hi-ratio again. (They usually stop in the summer due to the heat.) They might be cheaper than your local store...
post #12 of 34
Global Sugar Art has the 50 lb blocks of Sweetex (Sugarshack uses Sweetex) or you can also buy the 4 lb tubs of high-ratio shortening from The Baker's Kitchen...I prefer to use the 4 lb tubs b/c I don't have the cake order volume that others have ... YET! I've never had any problems with the shortening (or sugarshack's recipe)

U have to remember...location is EVERYTHING!! If you live in the South like I do...u will DEFINITELY have to tweak the recipe...but it's SO WORTH IT!!

DON'T GIVE UP!!
In order to succeed, your desire for success should be greater than your fear of failure ~Bill Cosby

http://tastefullyyourstreatsandmore.blogspot.com/
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In order to succeed, your desire for success should be greater than your fear of failure ~Bill Cosby

http://tastefullyyourstreatsandmore.blogspot.com/
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post #13 of 34
post #14 of 34
Thanks everyone. klat7292 I live in the very hot and humid south like U so how would I adjust the recipe. Add More sugar maybe?
post #15 of 34
Just recently, I added about 1/2 c more of shortening (I really did this by accident and it actually was what I was looking for all along!! - SO CREAMY, but definitely did not make it any softer - really it made it stiffer).. I only use 1 c of liquid to 4 1/2 c shortening / 4 lbs PS (2 bags) - this seems to work out for me... ( I also use flavorings with it -so that adds some more liquid) icon_biggrin.gif

I also added 1 tsbp of meringue powder to my latest batches and that seemed to help make it crust better (because of all the humidity)....U just have to play with it ... I LOVE SUGARSHACK'S RECIPE!! thumbs_up.gif
In order to succeed, your desire for success should be greater than your fear of failure ~Bill Cosby

http://tastefullyyourstreatsandmore.blogspot.com/
Reply
In order to succeed, your desire for success should be greater than your fear of failure ~Bill Cosby

http://tastefullyyourstreatsandmore.blogspot.com/
Reply
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