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What is going on with my BC icing??? ... Help - Page 2

post #16 of 117
Quote:
Originally Posted by sugarshack

looky here:

http://www.youtube.com/watch?v=zB4ibkH0V_4

this is eaxctly how I do it evrytime...... mix maybe 5-6 minutes



Watched it (with sound off)....I did try adding moisture to shortening in the past but was using my beater blade, which I have stopped now for icing. Also do you not use butter? Could the butter be putting air into my icing?

I"m going to try it again next week, with the correct beater...and I guess I'll make a bigger batch, I have a 6qt mixer. I know I mix my noncrusting like that, covering the beater, until its smooth....haven't had luck with the crusting and it does seem to bubble up "later" even if it seems smooth enough when I take it off the mixer.

We'll see...
post #17 of 117
Quote:
Originally Posted by sugarshack

try adding just a tad more liquid than what you were using, sometimes a stiff icing will develop air more....



I always thought maybe I added too much, I like a softer icing.
post #18 of 117
sugarshack i can't get sweetex w/o ordering online but an off topic i have used your ribbon rose tutorial and used it on roses that went on my most recent pic submission (the piano cake with red and white roses) they didn't turn out as well as i wanted them to but it still kept the whimsy feel to them icon_smile.gif
i've gone crazy~ but it keeps me from going insane! heheheh
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i've gone crazy~ but it keeps me from going insane! heheheh
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post #19 of 117
Thread Starter 
Sharon...

I use TBK brand of Hi-Ratio found at thebakerskitchen.com

I buy it from them because they sell it in small 4 pound tubs. I only can find Sweetex in the huge 40 pound box. Is there somewhere I have not looked at that sells Sweetex in a smaller package??


Thanks
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post #20 of 117
I think the TBK shortening is sweetex repackaged and relabeled.

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 #21 of 117
I'd love to know the answer to this question, too...my BC starts out smooth as silk but after it sits for a few hours it gets all bubbly. icon_sad.gif Oh, and I'm using Sweetex, too.
post #22 of 117
well guys I am stuck then.... if you use the recipe as I wrote it and follow the youtube video for the process.... I just do not know why that is happening! icon_sad.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 #23 of 117
Hey Sugarshack - While you're here.........Will your recipe work with shortening WITH trans fats instead of hi ratio?
post #24 of 117
it should! won't be as nice as hi ratio but it should work!

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 #25 of 117
Johnnycakes1966- I'm not sugarshack but I use crisco in her recipe, and it works great. One day I'll try hi ratio (a bit high $$$ for me right now).
post #26 of 117
Quote:
Originally Posted by PTBUGZY1

One day I'll try hi ratio (a bit high $$$ for me right now).



same for me which is why i still go with the crisco. i would have to order mine online as no one i know of even with in several hours distance from me has hi ratio. i've asked.
i've gone crazy~ but it keeps me from going insane! heheheh
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i've gone crazy~ but it keeps me from going insane! heheheh
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post #27 of 117
Sharon!!! I think I got it!!! I made my buttercream and I did whip the butter and shortening and milk together, this time I just let it run until it was nice and whipped together. Then added sugar....then since I have a 6 qt I had to add leftover icing up until it covered the beater. It ended up to be alot more icing than I thought it would need!!!! BUT it did turn out smooth! Its not as glossy as my noncrusting but it did NOT have hardly any air bubbles in it. Woo Hoo! Have to make another batch tomorrow so I'll know for sure but I think I need to double what I'm doing now, in my mixer, to make it right (which would be like 4 bags of powdered sugar, I think!!! Well maybe I'll start with three....)

Funny that I always made sure my noncrusting recipe covers my beater, but not the crusting...but on the other hand, my noncrusting recipe fits my 6 qt and my crusting one does not, yet....

Thanks...
post #28 of 117
SUCCESS! I love 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 #29 of 117
Hmmm. Okay, so I iced the cake, everything is nice. Left the icing sitting for about an hour. I'm like "Oh yeah I gotta put the rest of this away" and as I'm putting it away, its totally riddled with tiny air pockets now!!!!!! It was perfectly smooth before!!!! Its like something inside (the butter? Do you use only shortening???) is creating air pockets that were not there before.

I mean I guess its okay, as long as I rebeat a full bowl before using it again...its just kinda weird. My noncrusting does not do that.
post #30 of 117
Kitagrl, I'll throw out a few things and maybe something will help.

-Any chance you're overbeating the frosting?
-What speed are you beating on?
-Is the butter at room temperature?
-Maybe the old frosting you added had bubbles?
-Do you use the paddle or whisk?
-You said for this last batch, you beat the butter/shortening/milk at the same time. Try beating the butter and shortening first, then add the liquid (on low/stir) just until it's incorporated. I've found that beating the butter and shortening together = creamy, but butter/shortening/liquid = frothy, which might account for the bubbles. (Sorry if that goes against Sharon's directions!!)
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