I too recently made the 6qt version of this frosting and when it was all over my KA 6qt prof model was very hot to the touch and I could smell a burnt sort of smell from the housing.
Wondering if anyone else has had this happen??
"I am the way and the truth and the life. No one comes to the Father except through me." John 14:6
Well, you don't want to hear the things I've said about my 6 qt KA. I HATE it, but am in the minority here on CC, but not KA forums. Buttercream wore out 1 worm gear. Replaced it and it burnt out after 5 batches. They just make crap parts apparently, but won't admit it. But I got history on KA and the older the better made. Once I'm selling enough to get a commercial one I am! My recommendation is try the 5 qt recipe in your 6qt & see how it goes. It still went above the paddle for me
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Whooo hooooo!!!!! Just got it to work!!!! Like others, boy, when it finally comes together, IT"S MAGIC!!! Wonderfully smooth, no air -- now I know why you all were saying you felt like crying! (Doin' the "happy dance" all over the house!!!!! )
Best part: My hubbie was coming in the door just as I finished and was pulling a spatula through smooth, airless icing. He came over, looked in the bowl, looked at me and said, "Wow!" (Now I am crying.)
Better part: Wonderful Sharon, aka Sugarshack, took the time out of her busy schedule to help me through this. I have the Costco KA -- Professional HD -- with the wide, short bowl, and for some reason I just couldn't get the recipe to work. Fifth time was the "charm." My humble thanks to Sharon, who is the quintessential professional, always willing to help others with her expert advice.
- 1 lb (2 cups) white margarine
- 2-1/2 "generous" cups hi-ratio shortening (brand name isn't on the label; I purchased it at my local cake supply store)
(approx. 4-1/2+ cups fat)
- 2 "short" TBSP each: vanilla, butter, and almond (this might seem like too much flavoring for some, but thought it was good; although, I might lower it in the future and up the hot dairy creamer)
- 9-1/2 TBSP hot non-dairy creamer
(approx. 15-1/2 TBSP liquids)
- Approx. 5 lbs. PS
The biggest difference, for me anyway, was after creaming the margine, hi-ratio and liquids to a super creamy consistency, I followed Sharon's YouTube clip, step by step.
Add 4 cups PS on low speed, mix, and scrape the bowl down. Add the next 2 lbs (1 bag) of PS on low speed, mix, and scrape down. Add the final bag (2 lbs.) of PS on low speed and mix, being sure to PUSH the icing down and away from the sides of the bowl. (I have that newer Wilton yellow flat spatula -- and it's perfect for this.) Then turn the speed up to around 6.
I was super nervous about over-mixing, as this had always seemed to lead to air being incorporated, so I diligently kept pushing the icing down and off the sides of the bowl, and it FINALLY did what it was supposed to and went side to side, with no icing being pulled away from the sides, with the flat beater totally submerged. When I finished beating it (approx. 5 mins. total), there was NO air and it had that beautiful creamy smooth texture.
Originally Posted by Jannie92869
How did you alter the original recipe...less liquid, more ps? Do tell!
Thanks PDXSweet treats! I'm still working on it. I did some this a.m....wasn't real bubbly like I have seen it....but not all the way smooth. I need to play around with the amounts. I have the 6QT KA, with the lift. I did only put in:
3 lb shortening
10 TBS Hot liquid
6 1/2 LBS of powdered sugar ( 6 lbs plus 2 cups)
I mixed the shortening and liquids on speed 1...Added all ps on speed 1. Went up to speed 3 for 9 minutes.
Will make more tomorrow. I have a wedding on Saturday...and I know if I start out with this smooth icing then I will have less work to do.
Alvarezmom....I was just wondering....as I have been trying to get this "perfect" for some time..............
Today...it wasn't all bubbly...I'm happy about that. When I ran the spoon through it looked pretty good but not all the way perfect. I wondered..If I had ran the mixer longer would it have been better? Or if I ran it on a higher speed?
Good question Jannie. I'm not sure. I havent made Sharon's recipe yet. I have all of her other DVD's, but I just havent made the recipe. I get nervous at the store, and then I start to doubt if I am actually buying the right kind of powder creamer. I see lots of times where other CCer's add mocha flavored and I NEVER see flavored powered creamers...so I end up putting everything back. Also I do use Crisco. The one I get doesnt mention anything about not having transfat. So I get Crisco and I like it.
I would like to get BC with no air bubbles. I was browsing on CL's and came across 3 KA's for less than $175. I'm thinking of getting one. One of which said it has a tilted head.
I smile because I don't know what the hell is going on.
Alvarezmom, I have used both crisco and hi ratio. I am using the crisco now. I know it can be done with Crisco...I have read of others who have had perfect results with it. In regards to the powder creamer....I read where people use the powder or the liquid. They said when they use the liquid they just heat that up instead of doing the powdered creamer with the hot water.
I am close...very close. In regards to buttercream...I am working on the sugarshack recipe and also getting a sharp top edge and corner on a square cake.