I have the KA classic 4 1/2 qt stand mixer and did a little experiment with Sugarshacks tips. She suggests filling the bowl to the rim, and also using an all shortening bc recipe. I personally like the 1/2 and 1/2 Wilton recipe. I used 4 sticks of butter (2 cups) and 2 cups of hi ratio shortening, with 4 tsp of flavoring, 4 pounds of powdered sugar, and some vanilla flavored coffee creamer for the liquid. I didn't measure, so I'm not sure how much. First I have to say this all fit in my mixer without a problem. I have the KA plastic shield to put on my mixing bowl and it worked great. I didn't even need the towl. Second, I was VERY skeptical about mixing the frosting on speed 6 for 6-10 minutes 
. I usually mix on low for only 4 and get air bubbles ALLLLLLLL the time. As Sugarshack said, because you are filling the bowl to the rim, you are not allowing air in. IT WORKED, I was SHOCKED 
I had the smoothest icing I have EVER made!! Here's where I ran into problems though. I didn't measure my liquid, so I had to keep stopping, lifting the mixer head, and checking. I also was checking for taste and found this recipe EXTREMELY sweet. Keep in mind I don't think MMF is too sweet. So I thought, what the heck I'll mix another 3 mins., then another. Well, I got air bubbles at that point and it was still way too sweet. Unusable sweet. I am sure it was because I kept stopping, lifting the mixer head, adding liquid, and I mixed an additional 6 minutes. I am going to try again today, this time not using the vanilla coffee creamer (has sugar in it) and adding an additional stick of butter and an additional 1/2 cup of shortening. This should take care of the too sweet problem. I'm also going to add all my liquid at the beginning before mixing on speed 6 for 6 minutes. I'm sure that will take care of the air bubble problem.
Anyway, sorry this was so long, but I wanted to share my experiment in the 4 1/2 qt KA with you all. 
OMG! Sugarshack, I just realized that you are the one who did my co-worker's wedding shower cake - the choc. bow with fleur de lis accents. We all loved it so much! That was before I got into decorating. I just visited your site after reading this thread and realized I had seen those cakes before. Small world!!! I am in Mandeville as well. I have gotten into doing cakes for fun for my family and friends - no time to make them to sell as I am a full time teacher at KFN.
Would you be willing to share where you get the flavoring mix you use??? If not, I completely understand!
Hi JUles!!
What a small world; too too funny!
What is KFN?
The mixture is called wedding bouquet; sold at B&B cakes and supplies in Hammond. Ms Sandra is just a sweet lady with a little shop; she mixes and sells the stuff....OMG it is liquid gold!!!!
Sugarshack, KFN is Kehoe-France Northshore. I saw on your site that you did a great Kehoe cake - must have been for 7th grade grad.
I didn't even know there was a cake supply store in Hammond, but I can't wait to go now. I want to try the wedding bouquet flavoring. Thanks for sharing 
Oh yes! I have done a few cakes for teachers there and I went to nursing school with Mark and Bonnie Keop!( sp on the last name)
you will LOVE the wedding bousquet!
I just finished looking at your website. Your cakes are breathtaking. I have a few questions: Where do you buy Sweetex? Does it crust like Crisco? What method do you use to make your roses? I have trouble making real looking roses using the Wilton method and always wonder what method other people use when I see flowers that look real. Thanks.
I just finished looking at your website. Your cakes are breathtaking. I have a few questions: Where do you buy Sweetex? Does it crust like Crisco? What method do you use to make your roses? I have trouble making real looking roses using the Wilton method and always wonder what method other people use when I see flowers that look real. Thanks.
I buy it online and it is expensive, but I will use nothign esle. yes it does crust.
I make the roses from GP using a method by Jenifer Dontz; she teaches classes. www.sugardelites.com
WOW! This thread was like a mini-class! Thanks everyone!
Wow! What a great recipe for buttercream! I tried it today after reading this post this morning. I took a few pictures of my mess, in case there are other visual people out there like me. I'm really anal when it comes to cleaning up as I go along, so seeing all this mess on the mixer and the counter was hard, but the results far outweight the mess any day!
I taped paper towels around the mixer, but quickly realized I needed something heavier, so I added a kitchen towel. The batch of frosting is really big, and it definitely went up over the edge of the bowl. Having the pouring spout really helped. It took awhile to add all the sugar to the bowl and this was probably the most time consuming step. When I added the liquid, I fogot to lower the speed and it splashed up onto the mixer head and also out underneath the bowl. I just added a little more liquid to make up for that.
Oh, and I used Alpine Hi-Ratio Shortening since I have a 50 lb. box that I just purchased. It worked beautifully! Since I don't have the specific flavorings used in the recipe, I added four tablespoons of vanilla instead. Since this was a test, I figured I would see if that worked, and it did.
Perfect texture - and absolutely DELICIOUS! I did add 1.5 teaspoons of salt. It worked beautifully.
Sharon I have another question for you. Can your icing be used under fondant if a cake is not going to be refrigerated for about 10 hours?? I'm making my first wedding cake for friends later this month & was going to use WBH BC but have now found out that it won't hold up under the fondant. Will yours??
I have lost track of this thread so sorry for the delay in answering.
Yes this icing can stay out for days or weeks if need be in cool room temp. works great under fondant.
One question - do you put all ingredients in the bowl and mix? I'm used to creaming crisco & extracts, then alternating powdered sugar and liquid...
i cream the shortening and liquid first till smooth ( liquid is hot) and then add PS and let her rip.
Welocme, Sugarshack! Thanks for your willingness to share your talent! I know that as a newbie I sure appreciate it and have learned tons from you!! My question is this: Will the liquid coffee-mate creamers or the International Coffee creamers work just as well as you 1 cup powder to 1 cup water? Thanks!
I have never tried it but I do not see why not. 
Sorry for the stupid question but what is a bench scraper and where do you get one? I am going to try all these tips on my next cake
its a pie dough scraper. a about six inch rectangle......
Extreme newbie here. I've read a lot of posts that talk about the use of coffee creamer. Can anyone tell me the purpose of using this? Is it to help with crusting or to use in lieu of milk? Do you use just plain and not the flavors?
it keeps the liquids emulsified better with the fats and prevents icing weirdness like wrinkling, rippling, and helps with blow outs. I use plain and add my own flavors
To save time, I was going to make this recipe(sugarshack buttercream) today to ice a cake on Friday. Do I just leave it out, and remix on Friday? Will it turn out the same?
should be fine; i mix my wedding bc a few days early.
I love decorating cakes and learned via Wilton so all I know is their way of doing the buttercream. Didn't know anything about the different kinds of shortening (Alpine, Sweetex). Thanks for opening my eyes and for sharing your techniques, recipe, and tricks!!!
I know I most definitely appreciate it! I love your cakes and had already had a couple of yours saved to try and works towards being able to create.
Thank you again!! Most generous of you!!!
i have to order mine online; bust suuply places like sysco might have it.
I made Sugar Shack Icing and I love it. I made afew changes by necessity. Mix HR with Crisco added 1/2 tps salt and 1 tsp butter flavor with the cream bouquet. Oh I made half the recipe but the BC came out so smooth like the non dairy and not to sweet. Easy to spread and a nice crust.
Thank you Sharon this one is a keeper.
Lizzie
Ok can anybody post the true amount of liquid that you need in this recipe...like I know it is 1 cup of powdered reg. coffee creamer to 1 cup of hot water....but how much do you end up using in the recipe? Also do you have to use High Ratio shortening and can I do 1/2 butter flavoring and 1/2 vanilla? Thanks a lot
Oh yeah since a reg. crusting BC recipe calls for either a teaspoon or two of extracts does this mean for a big batch of bc like this one do you use 5 teaspoons?
Wgoat5, I make the coffee mate mixture and use about 10 tablespoons or less for 1/2 a recipe & around 20 tablespoons or less for the full recipe, it mostly depends on how thick I need or want the icing to be.
As far as flavorings for me....I use 2 teaspoons butter and 1 french vanilla in a 1/2 recipe, and everyone loves the taste (I double this for a full recipe). I like playing around with the butter, french vanilla flavorings....sometimes I'll add 1/2 to 1 teaspoon vanilla flavoring also with the butter and french vanilla. I think it has a lot to do with what your taste is and what mix of flavors you like, this way just happens to work for me.
I want to try the Creme Bouquet Extract that I have seen so many here speak of.
I don't know about using any other type of shortening, I only use hi-ratio in this recipe.
Since trying Sugarshacks Icing, my family won't let me change, I do use it as my main icing. I have also use it as my base under some RBC icing on some cupcakes I just made, and everyone love the two together.
Would like to say a big Thank You to Sugarshack for posting her recipe, I love it!
Hope this helps you out some wgoat5,
Sharon
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