Thanks Sharon for the chot. bc icing....I'll have to give that try.
Yes, I agree with Sharon, Holly let us know if you try it with the melted chot. and how it turns out please.
lol tirby," love using about".......I am working on my daughters birthday cake and it is ABOUT to get the best of me.....well between trying to do all the stuff thats made out of fondant and my grand daughter.
Keeping a close eye on here wondering fingers..... 
she ate my fondant wings for one of the fairy's 
, but I couldn't help to just smile and say "Adeana, you ate Mammow's wings.....she said, "Mammow a bear ate your wings", then I had to turn my head and laugh, it was cute. Thank goodness I have mellow with age lol.
What happen to the day when they said....."the dog ate it" 
God Bless & wish me luck on this cake,
Sharon
granny...You sound like the best gram ever...I must admit I am not that mellow yet. But I am working on it. I made the recipe today using about 3/4 batch and it was great. I did add a bit of salt to the boiling water to cut the sweetness. Everyone loves it. Now back to my tiny pink squares post. Wish me luck
Thanks tirby, I try to be lol. O.K. got daughters birthday cake done, took me all day (just wasn't feeling very well)....change some things from the way I was going to do....but all in all I am still happy with how it turn out.
She loves it and is very happy with and in the end that is all that counts. I think I may have over kill....but she saids it looks great.
I will talk with you ladies soon, my brother is here from the windy city and my sister is here from Ohio....they came to see me for a few days....I haven't seen them in years.
Happy Cake Decorating All!!
God Bless,
Sharon
Hello,Yes I'm brand new to the forum! I have enjoyed the information that I've been reading,especially Sugarshack. I would like to know if the BC your using is used for all decorating? Do you have to change the consistance when you go from stiff to thin? I HATE trying to figure out the right amount.Thanks a whole bunch,Peeg
Peeg, I just use it as is for all things. If for some reason I would need to change it, I put it ina bowl and add water or sugar.
Duff, no there is no non crusting version to this recipe. But I assume, if you keep increasing the fat, and lowering the sugar; it won't crust.
HTH
I was wondering how this icing sets up, I know it crusts but I am having trouble with my icing looking a crimkled looking. I had to deliver the cake 20 miles, and by the time I got there, there was a crackle appearance to the cake. I use a sturdy cake board, so i'm thinking that isn't the cause, I don't have that problem with a non-crusting buttercream, just crusting buttercream, I do refrigerate and then take it to the venue, do you have any ideas why this is happening, has your recipe ever given you this problem, thanks so much, Cathy
I have much less of that problem with this recipe. If the board is not sturdy enough though, you will get cracking. I use a cake drum or plywood under my cakes.
thanks Sharon, can't wait to give your recipe a try.
Okay Sharon, I have a question. I am going to try out your recipe for the first time today and I want to get it right. 
When you make the liquid with the hot water and creamer, your recipe states that you store the leftovers in the fridge until you need it. It also states that you should use the liquid hot. So when you pull the leftovers from the fridge for the next time, do you heat it up before adding it to the recipe?
By the way, I really appreciate you sharing all this with us. (Hope mine turns out alright!)
For the choc version I use half butter/half shortening, add hershey's cocoa ( just dump it in) and use only vanilla flavoring; and the powdered creamer mixture ( make the liquid) I described above.
HTH
I make my choc bc this exact same way....always turns out smooth and yummy! I don't fill my mixer up as far as sugarshack...about 1/2...and I use probably 1 cup of cocoa if that helps anybody with the measurements.
Sorry for posting so late/early, but what can I say? I'm a night owl.
I finally did it, I made sugarshack's buttercream icing, with my own little chocolate twist.
I'll start off by telling you what I did differently.
4 cups of shortening -- (I didn't have hi ratio so I used walmart vegetable shortening) I remembered reading early on this was an ok substitute. My husband will be picking me up some hi ratio before I make this for the groom's cake, though. This was just a test run on my parents' cake. Don't you love family guinea pigs? 
1 cup of butter (unsalted generic brand) -- I only used one cup, instead of making it half shortening half butter, because I will be taking this test cake to Ohio, about an 8 hour drive, or so. I didn't want it melting on the way up, even with the air conditioning, I'm afraid the humidity will just be too much, as well as the sun coming through the windows for the whole time.
For the creamer/hot water combo I used Chocolate flavored creamer. It smelled just like Hot Cocoa. I wanted to take a big ol' drink of it, but um.. eww!
I left the sugar as is, of course..
The flavoring.. well, this might be where I made a slight error, because I wasn't crazy about the smell, which of course, affects the taste. I used chocolate flavored Lorann Oil. One dram, which is equivalent to a teaspoon, I think.. just guessing there. I'm not great with measurements. heh
Ok, the good part.. the chocolate! I used 5 oz. of semi sweet bakers chocolate. chopped up, put in the microwave for 1 minute.. nothing.. put another minute.. ahh yes, meltage! (Is that even a real word?) so, I stirred it, did another 30 seconds, and it was done.
Ok, that's the ingredients, I guess.. I don't think I missed anything..
Anyway. I put my butter in the bowl and let it sit out 'til it got to room temperature. I just watched a couple hours of television, and browsed CC, and such.. hehe It wouldn't have been as long, but I have one reality show I like.. otherwise, I despise them.. and it had recorded. So, I had to watch it.. Well!! It's the finals, don't you know?!
Ahem.. ANYWAY!! ok, so butter is softened. I add in the 4 cups of shortening, and I must say.. OW! That stuff was hard as a rock it seemed! I let that mix up a bit, then added the Lorann oil. While that was mixing I melted the chocolate. Now, this may seem silly, and I don't know why I thought it would be better this way, but I added the melted chocolate to that mixture. Not sure why, but eh.. *shrug* I then added 12 tablespoons of the hot mixed creamer (that I forgot to mention I had mixed up while the chocolate was melting)
Ok, so all this stuff is getting smooth.. so, after this I pretty much just follow Sharon's directions. Mix in powdered sugar, slow steady stream.. About halfway through my mixer says... Please, god!! No more!! I can't take it any more.. So, I said.. ahh hush it, you big baby.. and gave it another couple tablespoons of the creamer mixture. That seemed to satisfy it for a little bit. At this point I'm a little worried for my mixer because it starts to smell like those gears are melting.. heh So, I added the sugar a little faster.. I finally get all the sugar in and I pump that baby up full speed, so my poor mixer will quit crying.
I stop once and scrape the sides, just to get the little bit that was hiding. Honestly, it didn't even really need it I found out later, which is surprising because usually there's that bit of whatever on the very bottom where the bowl comes up in the center, and the paddle always misses it, but not this time.
Ok ok.. for the end. Well, I stopped.. I look at it and I think.. hrm.. it looks like a Wendy's Frosty. So, I taste it.. and yup, that's chocolate buttercream! Now, personally, I could have had a bit more chocolate .. like say another 5 to 8 ounces more, but hey, that's just me. If you're looking for a nice buttercream with just a hint of a chocolate taste, this was perfect. I think next time I will not use the lorann's oil, though. Maybe I will use almond, instead. Now, don't get me wrong, the taste was absolutely fabulous, but I just can't stomach that smell. My husband teases me about how well I smell things.. heh I think it's from the migraines sometimes.. All senses are heightened, and tonight I had a doozy of one.. 3 days now.. but I digress..
Try this out.. it's good..
Sharon, thank you so much for such a fabulous buttercream. If my mixer can handle the pressure, I will definitely be using this again.
I'm so sorry for the tremendously long post. I guess I'm a little excited it turned out well, because usually, well, it doesn't... haha
Take care everyone.. and thank you for listening to me ramble.
Holly
p.s. I was going to take a picture, but my batteries had died, AGAIN! I think I need a new camera, because none of the batteries can seem to hold a charge any more.. and I just bought a new set of them. I think the camera is draining them more than usual, somehow. So, I will take a picture of it tomorrow, after they've had time to recharge. I also might add more chocolate to half the batch to see if it tastes good with more.
Batteries charged.. So, here are some pictures.
I wish I could have taken them while it was still in the mixing bowl, but I just didn't think to wrap it up and leave it until today.. heh
Well, there was so much icing I had to split it up. I don't have any huge bowls with lids, but luckily, I was smart enough to save this one the other day when my husband finished off the sherbert.. heh
so, I put half the icing in this bowl, and the other half in a giant freezer bag. (hrm.. does this stuff freeze well? I would think so)
Anyway!! I took a picture of what's in the bowl so you can see how it looks. Ooh ooh..I almost forgot .. I let my husband taste it.. He LOVES it. He said he can definitely taste the chocolate (which I wasn't sure about last night), so I tasted it again, and it's even more chocolatey today, than it was last night! I'm still going to add more later, though.
Ok, so one picture was taken with flash, one without, that's why they look different.
Hope you like it, and I hope this helps someone.
Holly
Thanks for the update!!! It really helps "seeing" how something turns out!! Can't wait to try this recipe. THanks to everyone!!
I must say, this has been one of the better threads on this site!! Great advice!! 
HAHAHAHAHA I was just as excited the first time I made this frosting!! Isn't it fun!!!!
Yes, it is.. I thoroughly enjoyed it. I just wish my poor mixer could handle it better.. it's only a 325 watt Artisan, so she was just giving it all she had.
Sorry I missed your post earlier, and this is a late reply. Head still hurts. 
Holly
Thanks Holly for sharing this info & pics with us. It was nice hearing that you enjoy Sharon's (Suagrshack's) chocolate bc recipe & tips, I can't wait to try her chocolate bc recipe.....My family & friends & I love her reg. bc icing, it is all I will use.....and the more I make it the better it gets , ohhhh if I could only get better on my smoothing
OK, all the decoraters in the post raise your piping bags in the air...like you just don't care......yell....Go Holly, Go Holly......while doing the Sugarshack Cha-Cha!!!! Doing the Cha-Cha for Holly!!
Bobwonderbuns.....I agree with you 150% on this thread.....I am ever so thankful I came across it, and very thankful to Sharon for posting it and sharing.
Lov2cake, I am not sure what Sharon does, but thats what I do.....is warm it back up...... Lov2cake if the 1st. time this recipe does not work out for you, do try again.....I am so very glad I didn't give up.
For those who have't read all of this thread please try to.....lots of great tips, info and some pics.
Here is some other info if anyone whats to check it out.
http://www.cakecentral.com/cake_recipe-5163-Sugarshacks-icing-and-Tips.html
http://www.cakecentral.com/cake-decorating-ftopict-418353-.html
God Bless,
Sharon
Okay, so I just made my first batch of this icing and so far my feelings are mixed on it. Maybe I am doing something wrong or I just need to get better at this. I just iced my cake and it is crusting as we speak.
What I like:
I like that it makes a large batch...will cover several cakes. I also like that the smoothness is INCREDIBLE...this is what I have been trying to achieve for a looooong time!
What I'm not so sure about:
To me it tasted greasy. I know that it is all shortening and sugar, and to me that's pretty much all I can taste even though I added a sm. bottle of LorAnn bavarian cream flavored oil. That wasn't enough to cover the taste so I then added a little (approx. 2 tsp.) almond and vanilla extracts. That helped, but to me, it still tastes and feels a bit greasy. Maybe I just need to purchase that wedding bouquet flavoring that Sharon uses.
I definitely will make this again, maybe I'll add less shortening and add some butter in it's place???? I wonder if you can do 1/2 and 1/2 with this recipe? Hmmm...just thinking out loud here, I really want to get this right.
With the smoothness that this icing gives, I now feel confident enough in doing BC wedding cakes. Before I pushed for fondant because I can never get the perfectly smooth look with BC.
Just thought I'd throw in my two cents.
Are you using the hi ratio shortening? Mine was just a tad greasy too, I thought.. but my husband loved it, and he asked me to not add more chocolate, he said it was perfect the way it was. However, I don't have the hi ratio shortening either. I'm just using walmart brand.
I would say you can probably use 1/2 butter and 1/2 shortening. I'm sure it wouldn't make it taste bad. It would probably change the color of the icing. I'm pretty sure she said that's what she does if she's making chocolate icing. It also might not hold up as well in high humidity. I suppose it depends on the type of butter.
Just a guess on my part. As you can tell from my posts I have only made this once, and that was last night. I say give it a try, and see what works best for you. If anything, you'll only be out a couple of dollars, and you can probably still use the icing you make for decoration or something, if not for frosting a whole cake.
Good luck!!
Holly
Yes I used hi-ratio shortening. I bought some for the first time when I was at my cake supply store. It cost $8.99 for 3 lb. And honestly, I can't really tell a difference between it and normal Crisco...maybe it's a bit smoother and creamier???
I really like this recipe. I have been piping stars with it (on the mini stand up bear pan) and the stars are holding up well...usually they start to lose their shape as the icing warms up in my hand.
Can't wait to try it out for flowers, grass, etc...
I am one of those people who have warm hands, but I have piped borders, roses, flowers, grass, even on the sides of a tree trunk made out of RC treats on my daughters birthday cake (fairy cake in photo's, sorry pic is not very clear) and my daughter has even done a FBCT with this recipe (Cleveland Indians cake in my photo's)......they all turn out very well. I had no troubles using this icing for these things. Wish I would have had some cake yesterday, it was 102 here, would have like to put it out on my deck just to see how it held up and for how long in this type of heat, yeap I to much time on my hands
I have not been able to get the flavoring Sharon uses yet....I flavor using french vanilla coffee mate powder with = amounts of water.....4 tablespoons of Wilton Butter Flavoring and 1 tablespoon of French Vanilla Blend Flavoring (I get it at Wal-Mart) for a full batch. So far everyone has really like the taste of these flavors (but thats what they seem to like in this area,.... may not be the same for others). I still hope to get the flavoring Sharon uses and trying it out, just not as soon as I would like.
When using the hi-ratio shortening, I could notice a difference between using it and Crisco type bc recipes....so much so that I now use hi-ratio in the rolled buttercream recipe I use from CC, due to there being less of a greasy taste or feel in the mouth. Even clean up seem much easier, but this is all IMO, this might not be the opinion of others.
I agree with Holly, and Sharon has also said this in this thread, keep trying till you get what works best for you. That is what I had to do....lol I made many batches of icing till I found what worked for us. It's like some people love the taste of almond flavoring, we don't, some love butavan flavoring in their icing, I love the taste in my cake mix but not my icing, we love french vanilla, others may not.....it comes down to getting what works for you and what you like.
Luv2cake, I am happy for you that you got up the guts to try this and that you did like the recipe so I shall do the suagrshack cha-cha for you . Please keep us posted on how your mini stand up bear came out.
God Bless,
Sharon
liquid which consists of 1)flavorings and 2) a liquid I make by mixing powdered coffee creamer, one cup to one cup hot water. I make this liquid up a few cups at a time and keep it in the fridge till I need it.
argghh!!!! 
Ok call me crazy and dumb, but.....no one ever said I was good in math. 
is it one cup of powdered coffee creamer and one cup of hot water mixed
then I add my favoring to it???
Help!!!!
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