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SugarShack;s Buttercream

post #1 of 21
Thread Starter 
I am thinking about using shugarshacks buttercream as my standard buttercream as it looks really good in her video. But, I have a few questions for those of you that use it. How much do your costumers like it? Is it too sweet? can it be smoothed with the viva method? Whats is texture? Does the creme bouquet have a good flavor? Thanks for yall's input!
post #2 of 21
I havent tried sharons buttercream yet, but I can tell by her videos that she does use the VIVA method to smooth. It does crust, any crusting buttercream is good for the VIVA method of smoothing. HTH icon_smile.gif
post #3 of 21
Would love to try it, but there is no way I could find a use for that amount that is called for in the recipe. I haven't seen anyone that have posted a recipe that is lower in quantity.
post #4 of 21
All you do is just half the recipe. I do icing recipes like that all the time. Just do as she says,don,t beat on high speed, and it will be great. hth
post #5 of 21
Here is a version of Sugarshack's recipe in which someone figured out the measurements to make less frosting. HTH icon_smile.gif
http://cakecentral.com/recipe/sugarshacks-butter-cream-for-a-4-12-qt-ka
post #6 of 21
It is all I use! I even took a class with her on smoothing it. You MUST purchase her "Perfecting the Art of Buttercream" dvd. She will give you the recipe and show you how to smooth it! It takes some time to get it right and it is a bit messy to make, but once you get it right, you will have tears of joy!! I love the taste of it. I don't think it's too sweet and you can use any flavor, not just Wedding Bouquet. I use Creme Bouquet most of the time. Good luck and don't give up if it fails the first time!!
post #7 of 21
I love Sugarshack's recipe. It's the only one I use. For the longest time I kept experimenting with recipes that were all horrible...too sweet, salty, too grainy, too runny, too stiff, melted quickly, etc.

I was pretty fed up with frosting until I tried Sugarshack's (Sharon Zambito). The frosting is not too sweet and you can definitely change the flavor based on extracts or additions like chocolate or berries. I had frozen a batch recently and used a cup and divided it into different flavors. All were smooth and had their own delicious taste.

I use the Wedding Bouquet that she recommends. It is so delicious. I use the Viva method. It crusts, but not too quickly.

It can get messy like mentioned by others but it is a great recipe.
post #8 of 21
I love her buttercream. I really do think that she intentionally makes the recipe with those amounts of ingredients in order for her buttercream to come out smooth when beaten in a mixer. The only other way I can see this recipe being succesful (getting correct texture) is if someone has a 2 quart or maybe even a 3 quart mixing KA mixing bowl (does that even exist, lol). Minnette Rushing explains a very similar method of making buttercream in this video:

http://search.yahoo.com/r/_ylt=A0oGdVOh0EdQ7yEAR5lx.9w4;_ylu=X3oDMTByZ3RtN3J1BHNlYwNzcgRwb3MDMgRjb2xvA3NrMQR2dGlkAw--/SIG=120m3lq9e/EXP=1346912545/**http%3a//www.youtube.com/watch%3fv=tw6Q6AUXFFA

Hopefully it pasted,
Fedra
Cake just happens....
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Cake just happens....
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post #9 of 21
Where's the butter? Buttercream should contain butter in order to be called buttercream. This can be called icing, or frosting, or high-ration shorteningcream, but buttercream..... no way.
post #10 of 21
This is my go to frosting. Has anybody ever tried freezing it? icon_eek.gif
Just when the caterpillar thought life was over it bloomed into something beautiful.
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Just when the caterpillar thought life was over it bloomed into something beautiful.
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post #11 of 21
Hi ya'll. the reason the recipe makes so much is because the mixing technique gives you perfectly airless icing. You can fridge or freeze it indefinitely HTH!

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 #12 of 21
Sharon is a genius! This is the ONLY recipe I use. And it just freezes beautifully, don't even need to re-whip after it's thawed. What a time saver! Thanks Sharon Z! And Hi to Lucy!!!
You can't buy happiness ...but you can buy cake!
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You can't buy happiness ...but you can buy cake!
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post #13 of 21
Tee hee I will! She is right here with me now, laid out on her back lol

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 #14 of 21
Quote:
Originally Posted by wildflowercakes

This is my go to frosting. Has anybody ever tried freezing it? icon_eek.gif



I freeze mine and thaw it in the fridge all the time! It tastes the same icon_smile.gif
post #15 of 21
Quote:
Originally Posted by Godot

Where's the butter? Buttercream should contain butter in order to be called buttercream. This can be called icing, or frosting, or high-ration shorteningcream, but buttercream..... no way.



Call it anything you wish! Be sure to call it tasty, smooth, reliable, stable, and popular. There may be tons of varieties of buttercream, frosting, etc., but this recipe is loved by many and it does more than get the job done. I think anytime someone is generous enough to share their recipes and talents, such as Sharon Zambito, it overshadows the critics. Thanks, Sharon! Let's all focus more on the spirit it takes to share than the spirit it takes to criticize. You will live a happier life.
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