Today, I purchased high ratio shortening for the purpose of trying Sharon Z's buttercream recipe. I have a few questions before I start:
1. The Cremora mix - I read that it's 1 cup of Cremora to 1 cup of very hot water. Is this correct?
2. I live in the DC metro area. Has anybody from my area used the recipe? If so, how many tablespoons of the Cremora mix do you use (summer vs winter for factoring in humidity)?
3. Does Sharon use this base recipe to make chocolate buttercream, too? If so, what does she add? When I make chocolate buttercream, I use both cocoa and melted chocolate to achieve the rich taste I desire. While it's flavorful, it has a tendency to "harden up" during the frosting process, making it more challenging to smooth than vanilla buttercream. I'm wondering if a chocolate version of the SugarShack recipe would make for a more user friendly frosting; greater ease of spreading.
4. I've read on numerous blogs Sharon's buttercream can be stored at room temperature for up 2 weeks or popped into freezer for a longer period if necessary. Anybody with firsthand knowledge of this?
Would love to hear from anybody with helpful tips or challenges they've overcome with this particular recipe. I'm determined to gain more confidence in my buttercream. While it usually works well enough, I made a cake the other day which took CRUSTING to a whole new level. IndyDebi's recipe has always been tasty but some days are better than others in terms of texture. This time fairly creamy, next time too crusty. Hoping that's where the high ratio shortening comes into play, though I was only able to purchase CK brand this time, not the much preferred Sweetex. Wish me luck! And thanks in advance for your help.