Hi!
I've just made this buttercream this morning, and although it is only the 3rd time I have ever made buttercream, it is the best one out of the 3 recipes I tried 
Thank you sugarshack!
However, I seem to have problems with the actual icing sugar - it seems like I can taste undissolved icing sugar in my buttercream? I mixed it for the amount of time stated on the recipe, and tasted it, and mixed it somemore because someone told me I might not be mixing it enough, but after mixing for 10mins in total, the taste was still there? It wasn't gritty, because I used really fine icing sugar from a cake decorating shop and I know it is fine enough. Should I mix it more? At the 10minute mark I was starting to get air bubbles in my icing 
Any help is muchly appreciated for this novice!
Cheers,
Jade.
Just made Sugarshack's buttercream tonight and it is fantastic ! I LOVE the texture, the grease-less feel in the mouth and it spreads like a dream ! I experimented with the amount of milk to put in until I got a consistancy I liked!
I bought Sweetex for $4.25 for 2 lbs at a local cake supply shop, but now I'm gonna have to order some
Thanks Sugarshack for sharing and I think this thread is what CC is all about: sharing ideas, asking questions and learning more--Keep up the great work eveybody !!
Okay has anyone tried this recipe with regular shortening? I may have missed this on the previous 28 pages! I have not been able to purchase hi ratio yet but have finally found a place that might carry it. Problem is I can't buy it in time to make the next bc I need to make but I want to try this recipe out! Thanks!
okay just finished reading through the entire thread.I had started with this when it first started but had missed so many pages I had to reread it again. I see that some have tried regular shortening so I will use this recipe for my cake tomorrow and hope for the best! Thanks for the great thread!
coreenag, I was just getting ready to read the thread to see if I could find an answer to your question and you reply with the answer. Glad it pop up before I started reading the whole thread 
. I will wish you luck and hope for the best for you.
Apclassicwed, so happy to hear you Love Sharon's (sugarshacks) recipe, glad to see you joining in on the cha-cha line dance 
.
Jade, I don't know what could be causing you this trouble....maybe if Sharon or someone else see's yours question, they may have some answers that might help. I don't think it would need more mixing, I wish I knew the answer to this, I am so sorry that I am not much help to you.
God Bless,
Sharon
Hi Coreenag!!
I have tried SugarShacks frosting with Crisco.
It was very sweet. Great for a Birthday Cake was the vote around my house.
So I made it again and with 3 1/2 Cups of Crisco 1 Cup of Salted Butter and 1 Cup of Cream Cheese as the fat to cut the sweetness and everyone around here gave it the thumbs up.
The frosting still crusted up just like the original Sugar Shack recipe and smoothed out with the computer paper...I only have laser paper and a 6 inch spackle scraper...newbie, what can I say?...so that is what I am using on my daughters wedding cake and I am on my third practice cake!!
I see that you are probably making your cake now but I thought you might want know about the Crisco.
Happy Frosting
Ronni
Thanks everyone. I made the icing using Crisco and yes it was on the sweet side but honestly when you had it on the cake it was good. It was a dream for how smooth it was though! Amazing.... really wish that I hadn't planned on covering it in fondant 
I wanted everyone to see how smooth it was. I think I found my new bc recipe and can't wait to get my hands on hi ratio! Thanks sugarshack! 
Coreenag, it's nice to hear that you were so happy with Sugarshacks recipe & tips.....Welcome to the Sugarshack cha-cha line dance . I also can't wait for you to get your hi-ratio shortening....IMO it does make a big diffrence in the icing, but as I said that is IMO.
I do find that when I taste my icing it does taste some what sweet, but when I add it on the cake or cupcakes it seems to be just right. It's like it balances out some how.
Congrats on your out come of Sugarshack's recipe. 
God Bless,
Sharon
Oh yea, Sugarshack Sharon,
I don't know if this may be something that could be happening when you're seemingly not getting notified of messages back on your threads, but it could be that you are only notified once if there is a message on there until you check it. If you delete the message without going to check, you won't receive any more notifications. Also you won't receive any more notifications until you use the first notification to go back to the thread. Am I making any sense here at all???
sadly no, I have no idea what you mean ...LOL and I am still not getting notifications.
Hey Sharon, good to see ya. My goodness Lady you have been one busy bee.....I just saw your new up loaded cake photos.
They are all outstanding cakes and flawless as always. I have to say I LOVE LOVE all the details you did to your swamp cake. The trees and gators kick booty. I have never before seen water done in BC the way you did it on that cake, just amazing.....and your fondant peices always have neat, clean smooth cuts and lines to them. You for sure have the touch lady 
.
God Bless,
Sharon
I found Sweetex shortening in Modesto which was the closest place to where I live. So if there is anyone out there who lives in the central valley of California that needs any theres the town to head toward.
I bought 9 lbs. of Sweetex. I don't think I got enough, I wish I had bought more but at least now that I know where it is.
So I didn't have to doctor up the Crisco like I did before for my daughter...
Oh my gosh what a difference it makes to the frosting...I am back to the orginal Sugar Shack Buttercream and hope she will forgive me for being stupid... 
I also have a question: The woman at the cake store told me that Sweetex was made by Crisco and that they were going to have to keep an eye on it to make sure Crisco did mess around with the Sweetex "formula". She said something about the Trans fat being taken out of the Crisco and that frosting was sliding of the cakes in the classes she taught. And it wasn't until I was doing dishes today did I think about it and said to myself, "Self, why would they be using Crisco in a cake store that sells Sweetex?" I didn't have an answer. Then the next question was about the company who makes Sweetex. Is it Crisco? If so why would it be so different?
Sorry for all the weird questions. My mind tends to wander.
Happy Baking
I have a special folder in me e-mail says "SUGARSHACK" -- then sub folders "Sugarshack Chocolate" "Sugarshack Tips" "Sugarshack Notes" "Sugarshack's Cool Stuff" --- hee hee. 'Case CC is down!!! No Need to go without the Sugah!
This is a great thread. Thank you Sugarshack!!
Love this icing. Nice smooth texture, but I seem to have to use it right away.
I have a problem with air pockets in the icing after it has been sitting out for a while, but I reread this post (at least I think it was this one) and saw that Sharon said she keeps it wrapped in saran (which I had done) and in tupperwar air tight container (which I hadn't done). I hope that will fix my problem.
When I've rewhipped it, I get even more airpockets in it.
Cha cha cha
I have a special folder in me e-mail says "SUGARSHACK" -- then sub folders "Sugarshack Chocolate" "Sugarshack Tips" "Sugarshack Notes" "Sugarshack's Cool Stuff" --- hee hee. 'Case CC is down!!! No Need to go without the Sugah!This is a great thread. Thank you Sugarshack!!
HAHAHA You are so sweet! You are going to make my head swell!!!
Love this icing. Nice smooth texture, but I seem to have to use it right away.
I have a problem with air pockets in the icing after it has been sitting out for a while, but I reread this post (at least I think it was this one) and saw that Sharon said she keeps it wrapped in saran (which I had done) and in tupperwar air tight container (which I hadn't done). I hope that will fix my problem.
When I've rewhipped it, I get even more airpockets in it.
Cha cha cha
I have had this problem in the past too. I have found:
1) sweetex brand is the best brand re: this issue
2) make sure the volume of icing is way above the paddle
3) use hot liquid
4) let that mixer rip for 7 minutes or more
5) scrape down the sides frquently while mixing.
6) the stiffer I make the icing, the more this problem wants to happen
Its the last two...i'll try adding more liquid and scraping the sides..
thanks bunches!
Thanks for thoses tips Sharon, your the best
I agree with you on #6, seems to happen to me also if I make a much stiffer batch, but I have learn the more I make this icing the better I get at making it and the more I learn.
I LOVE this recipe and will never go back to the old bc I use to make. Again I want to say a big THANK YOU! for all that you have share with us, I have learn so much from you & your tips.
You are a person with a big heart who has been so giving as to share tips, recipe, help, when & where ever you can. I am so thankful I found CC & You & this thread, for you have help me to make a better icing .
God Bless You & Yours,
Sharon
Thanks Lenore! You are so kind!
Funny you should say that, cuz I have some classes and stuff in the works...
Thanks granny Sharon! (hugs)
one more thought, ya'll.... I have found I get different results with different brands of PS. I use the brand sold at Rouse's ( local grocery) and i get fantastic results. Used wal mart brand a few weeks back and it was a nightmare.... so maybe ya'll can try different ones of that too.
Why couldn't CakeCentral carry Sweetex, and Alpine high-ratio shortening? They'd have built in customers. We always want to support CakeCentral.
Can't CC stock up on some of that yummy Wedding Bouquet, too???? What about all us poor Western'ers that have no access to awesome flavors like that?
Hey Sugah - perhaps you could put this ladies' store info here on this thread or better yet--just PM it to me?---so I can call her direct? HMM??? I'll BETCH'YA she'd send it over to me via USPS and then I could indeed finally be doing the Sugarshack CHA CHA CHA!! PUHLEEZE
GI wrote:
Hey Sugah - perhaps you could put this ladies' store info here on this thread or better yet--just PM it to me?---so I can call her direct? HMM??? I'll BETCH'YA she'd send it over to me via USPS and then I could indeed finally be doing the Sugarshack CHA CHA CHA!!
Here's the info to order the Wedding Bouquet:
Miss Sandra
B & B CAKE DECORATING SUPPLIES Ph: 9855428079
13096 SHANNON LN
HAMMOND, LA 70401-6138
And here's Sugarshack's thread regarding the Wedding Bouquet:
http://www.cakecentral.com/cake-decorating-ftopic-418353-0.html
I called her and ordered. She is happy to ship.
Your Welcome Sharon and hugs back at ya!
WOW! that Sugarshack Cha-Cha dance line is getting longer . I must say everyone Cha-Cha's very nicely!!
Question:
Do any of you ladies find yourself saying the words, Cha-Cha-Cha CHA! when making sugarshacks icing? I have cought myself doing that when making the icing, even to my 4 yr. grand daughter does it, guess she pick that up from me he-he-he. Its like the icing has it's own theme song . O.K. thats my one crazy thought for the week, stay tune to the soap "Like The Paddle In A KA Turns, So Do The Crazy Thoughts Inside My Head"
Well now that my crazyness is out of the way, If it be the Lords will and I am able, I hope to get to order 2 8oz. bottles of the WB Flavoring this weekend. I can't wait to give it a try.
Till later happy decorating ladies
God Bless,
Sharon
i figured id be lazy today and use the Crisco I had instead of sweetex..DISASTER the icing came out gritty..i was going to use it for icing under fondant but it was way too gritty..i used walmart brand sugar and i think the combo was bad
made a new batch with brand sugar and sweetex and came out great.
i scraped the sides, put in tupperware so i will see tomorrow about air pockets hehee
I have a special folder in me e-mail says "SUGARSHACK" -- then sub folders "Sugarshack Chocolate" "Sugarshack Tips" "Sugarshack Notes" "Sugarshack's Cool Stuff" --- hee hee. 'Case CC is down!!! No Need to go without the Sugah!This is a great thread. Thank you Sugarshack!!
Do you have the links to those threads??? (I hope I hope...) 
YEA!!!! I got to order two 8oz. bottles of the WB flavoring today, I can't to get it and try it out.
God Bless,
Sharon
Okay, I put plastic on top of buttercream which was in tupperware bowl and sealed it with lid.
When I opened it today, two days after making it, it had not crusted and was pretty smooth. Of course, I started mixing it in the tupperware bowl with spatula and it started getting air pockets so I stopped.
Sharon, how do you rewhip it? With mixer, in KA?
The rest of this icing was for a sample cake so it wasn't a biggie. It was still pretty smooth.
Thanks!
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