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Perfect SugarShack Buttercream FINALLY!!!!! - Page 4

post #46 of 126
thumbs_up.gif WTG, Cupcakeatheart!!! But, sounds like you forgot to throw the towel over the whole mixer to prevent the powder sugar from getting all over your kitchen! It really does work...then you just shake the towel out after you are done & throw it in the wash! No more having to clean up the whole kitchen! icon_biggrin.gif Best ever buttercream, huh?
~~~Kathie~~~

"IN YOUTH WE LEARN...WITH AGE WE UNDERSTAND!"
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~~~Kathie~~~

"IN YOUTH WE LEARN...WITH AGE WE UNDERSTAND!"
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post #47 of 126
Definately going to do that next time. Thanks! My son walked in and he's goes "uh oh" (he's two)

And yes, hands down the best ever. I used a vanilla/butter flavoring I get from my cake shop
Grow some cake balls

"Live by the Cake....Die by the Cake" -Gabriel Iglesias
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Grow some cake balls

"Live by the Cake....Die by the Cake" -Gabriel Iglesias
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post #48 of 126
Quote:
Originally Posted by SpecialtyCakesbyKelli

Okay, I've been using Crisco........is that not the right kind of shortening to use? My BC never taste right when I use shortening only... so I've always used half butter half shortening>???? Is this wrong? I don't want buttercream to defeat me!



I use sugarshack's recipe for a 5 qt KA (tilting head) except I use three cups hi ratio and two cups butter and it comes out really well. I also use 11 tbsp hot heavy cream instead of coffee creamer. I really love the consistency, flavor, creaminess, etc. Its perfect and air bubble free!
post #49 of 126
YAY! Success!

WE WILL NOT BE DEFEATED BY BUTTERCREAM!

icon_smile.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

 

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post #50 of 126
Ok..so i have read this thread and everyone is just raving on the taste of Sugarshack's recipe for Buttercream......ummmmmmmmmm
where can i find this recipe?
post #51 of 126
A balanced diet is a cupcake in each hand! ;o)
Wife of Andrew...Mom to Elise (5) and Nolan (3).
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A balanced diet is a cupcake in each hand! ;o)
Wife of Andrew...Mom to Elise (5) and Nolan (3).
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post #52 of 126
OMG!!!!! I DID IT!!!!!! I just followed the recipe that wendy uses on the previous page and I DID IT!!! PERFECT SUGARSHACK BUTTERCREAM!!!!! It is totally amazing!!!
post #53 of 126
YAYYYYYYYYYYYYY

HAPPY DANCE!!!!!!

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 #54 of 126
OK...I just made it again, using store brand shortening with trans-fats, though, not Sweetex. As I said before, every time I've made it (even using hi-ratio) it comes out waaaaay too soft. The last time I made it, I used 3 Tbs LESS liquid than the recipe calls for (I have a 6 qt KA), thinking I'd add more if needed, and it was still way too soft.

So...this time I used:

3 lbs shortening (by weight)
6 Tbs Wedding Bouquet
9 Tbs hot liquid
6 1/2 lbs powdered sugar

...and it looks wonderful! I took pix, but they're really dark lol! The recipes I've been seeing use a total of 20 Tbs liquid (flavor & creamer, etc) but I found that to be so thin. This batch looks good, and I think it will work fine, but I could probably get away with using even 1 less Tbs of liquid.

I'm anxious to let it sit for a couple of hours and see if it develops air bubbles. All of my previous batches have, including the hi-ratio batches.

IT'S A MATTER OF PRIDE NOW LOL!!!
post #55 of 126
Sassy,

it is going to be way soft right after you make it because of the hot liquid and the friction from beating it. Are you letting it cool before you use it, and of so, still too thin?

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 #56 of 126
Can you make this in advance and freeze it?
A journey of a thousand miles must begin with a single step.
Chinese saying
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A journey of a thousand miles must begin with a single step.
Chinese saying
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post #57 of 126
Sharon,

Yes, I'm sure it's cooled. I usually make icing at night for use the next day. It's very rare that I make it during the day...only if it's an emergency lol.

It does stiffen up a little after cooling/sitting over night, but the last time I made the icing, it literally slid off of the cake I was practicing on--yikes! I'm not sure why, but it just seems that I have to use a lot less liquid. This batch is looking great so far. I made it about 2 hours ago, so I'm not sure when it will be totally cooled, but I won't use it till tomorrow. We'll see!
post #58 of 126
Kepp me posted Sas, for some reason you just need less liquid. It can vary with the season, batches of PS cornstarch content etc....

I just made a batch with 13 TBS liquid, rather than 16. It will vary from time to time, and we just have to adjust 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

 

Reply
post #59 of 126
I love using Sharon's recipe when I have to do a buttercream cake, especially a sheet cake. I've never tried piping with it though, and I find myself in need of that. Can you pipe with it?
post #60 of 126
DCHOCK, you can do anything and everything with 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

 

Reply
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