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SugarShack Buttercream - Page 3

post #31 of 36

can I use angel white buttercream icing base in place of the sweetex???

post #32 of 36
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post #33 of 36

hey i made a test batch of the "thicker" version recipe and found it way too thick. i actually had to add quite a bit of milk to thin it down. do you think the original version would work better for me? i usually use Sams Club butt-r-creme icing when i used to do cakes. now i only do cakes for my 2 kids and can't afford $40 for a bucket of Sams especially when im not even going to use all of it. i heard people have switched from sams club to sugar shack's recipe and loved it. i haven't made a test batch of the original because im out of money to spend on this cake! i bought all of the ingredients but im not sure if i should make the original recipe or the thicker version and thin it down. i do need the icing to crust. my thinned down version did crust, but some people are saying that the original recipe doesn't crust? opinions would be great!! thanks!

 

also, i had some old crisco that i used in my test batch of icing because its what i had on hand. and the smell and taste was very lardy. i did buy new crisco for the icing im actually going to use on the cake. does this recipe usually taste and smell of strong lard? or do you think it was just the old lard/crisco i was using? thanks again :)

post #34 of 36

I haven't seen a "thicker" version recipe.  Where would I see this?

 

On her DVD, she shows making the icing extremely thick (think playdoh) to pipe and use as the dam for filling and stacking layers.  This is NOT used to ice the cake.

Linda
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Linda
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post #35 of 36

Could you replace the dry creamer mixed with water with liquid creamer in this recipe?

post #36 of 36

How much water do i have to use to dissolve the coffee mate powder?

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