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What is going on with my BC icing??? ... Help - Page 6

post #76 of 117
Thread Starter 
I have read other post where folks say that the brand name of ingr. will make a difference. Which is interesting! When I make Sharon's Bc icing I use the following brands....

Domino's Powdered Sugar
TBK High Ratio Shortening
B&B Cake Supply flavoring
Coffee Mate Hot creamer (With water from my tap)


=)
Michael
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post #77 of 117
I always use Domino (new bag), Sweetex, and Coffee Mate. Recently I tried the French Vanilla kind and it was awesome! I have not yet tried the Wedding Bouquet flavoring from B&B but I might buy a bottle when I get SPS stuff in the near future.
post #78 of 117
Michael that is what I use, except Sweetex but I have heard the TBK brand is sweetex.

Who would seriously be interested in traveling to NOLA with your mixers for a BC class?

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 #79 of 117
I really like the Walmart bags of powdered sugar...it seems very fine and loose, not chunky or anything.

And the Sam's Butter, I think, tastes nicer than store brands of butter.
post #80 of 117
I would! I would have my fiance fly me down-he just said he wouldn't mind.
post #81 of 117
Thread Starter 
Sharon....


I would really LOVE to come. But, I live all the way in the Metro Atlanta GA area.....with a 4 year old....=) It would be almost impossible for me to do it.......

BUT!!!!!!..... I am willing to pay for a video of the class if you can gather enough folks to come.....
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post #82 of 117
SS how much liquid would you use for 8 lbs of powdered sugar?

Today I warmed my milk before putting in, and I used 3/4 cup for 8 qts and I felt maybe I could have used less....
post #83 of 117
very veryhard to say Kita. I dont have a mixer that big and ratio and proportion might not work. I would prob use trial and error. I use 14-16 TBS liquid for 5 pounds of PS.

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 #84 of 117
Kita that does not sound right. 16 TBS is one cup for my 5 pounds and you used 3/4 cup ( less) for 8 pounds of ps?

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 #85 of 117
Quote:
Originally Posted by sugarshack

Kita that does not sound right. 16 TBS is one cup for my 5 pounds and you used 3/4 cup ( less) for 8 pounds of ps?



Hmm. 2 lbs (4 cups) butter.....4 cups Sweetex....whatever liquid (before when I didn't do the liquid first, I just poured whatever in until it looked good at the end), and 4 bags (8 lbs) powdered sugar. I did a cup last time and it was good, could have been a bit stiffer but it was fine...this time I warmed it first so reduced to 3/4 cup and it was pretty soft but fine for me...I'm just amazed that its so soft with only that much liquid though so was wondering how much you used. I'm using 2% milk, maybe mine is more watery.
post #86 of 117
might be the milk and butter is more watery too. I dont use butter. So maybe you can go less milk.

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 #87 of 117
Quote:
Originally Posted by sugarshack

might be the milk and butter is more watery too. I dont use butter. So maybe you can go less milk.



That's riiiight you don't use butter....gotcha. I bet 1/2 cup will be plenty for me then.
post #88 of 117
Thread Starter 
Sharon...

I was reading an old post of yours back in 2007-2008. In one of your replies you mention that when you are done mixing the icing in your KA mixer, you cover it up and leave it to cool for 1 hour or more.

WOW!!! Whenever I make your icing, I use it immediately or MAYBE 20 minutes after it is done.

Do you think that the fact I am not letting the icing settle/cool down, this could cause issues with the icing?

=)
Michael
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post #89 of 117
No, I don;t. the cooling is just to let it stiffen up.

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 #90 of 117
Thread Starter 
Sharon,

May you please look at my attached photos. I have read that the icing should come up to the springs in the KA mixer. My icing is always waaaay pass the springs??!!

Do you think I am using to much of shortening??? I bought a digital scale. I measure 1 cup of Hi-Ratio. Total weight in pounds was 0.44. So, I measured .44 pounds x 5 cups of hi ratio and mixed according to your instructions.

My KA paddle sounded like it was skipping inside the bowl, I was actually afraid that it might come bouncing out. Your instructions state to mix the sugar at first on speed 1. When I do so, my KA struggles so much to mix it. It is not easy mixing like your youtube shows. The top of my KA is very hot, not warm, to the touch.

The mixture is very, very thick and stiff when I start to incorpate all the sugar. I have to add about two more TBL. of hot liquid.

This is how my mixing always goes, even before the kitchen scale.

What do you think???

Michael
LL
LL
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