When I use it right out of the tupperware, I don't mix it with the spatula or anything. I just ice with it just like that.
When I do have to remix, I put it all back in the KA, making sure the level is way above the paddle.
ahhh, okay. What I had left wouldn't have reached up to the top.
Thanks!
another thing you can do if you have smaller portion left; is use a bowl with a hand mixer; but again the bowl must be full side to side and over the beaters. the beaters should be turning submursed in a vacuum of icing. no icing pulling from sides. HTH
I have cakes crusting over right now and can't wait to smooth them out. I should be in bed but the cakes are calling out to me to stay awake and finish them! Is this a sickness? LOL
MissSherry, LOL 
You are funny! Yes! It is a sickness, at least at times it is! I had a big Barbie Princess cake due early today so I started the deco last evening around 7 and COULDN'T quit working on it until midnight because it kept "calling me back"! 
I finally said noooooooo more and went to bed. Got up this morning and finished the cake in very short order. Couldn't believe how much of it I did last night!!
It is one sickness that taking two aspirins and going to bed will not cure!
Nor do I want it to~~~I love creating these cakes!
Has anybody tried freezing the leftovers? I have about half left over and not sure when my next cake will be.
I don't think I had enough icing to fill my bowl, so I ended up with tons of air bubbles - not the point of this bc, I'm sure! 
Can anybody with the 6qt KitchenAid mixer tell me how much powdered sugar, hi ratio, and liquid they used to make sure it filled up the bowl of the 6qt mixer?
Thanks! I'm kind of a newbie to shortening-based BC's - I've always been an IMBC or SMBC girl in the past! But with the great tips I've read in this forum, I'm starting to convert to using American BC's for the outside of cakes, since it seems to be so much easier to make perfect looking!
Sharon ~ Thanks for the freezing info.
When you are ready to reuse, do you still thaw and use? Do you need to rewhip? Also, can I thaw and whip it up with a fresh batch at that time? Not sure if the two batches would mix well, or if they should be used separately.
Yayyyyy!!!! I got my WB flavoring yesterday....and let me tell you, this stuff smellssss GREATTT!!!
I can't wait till the next batch of icing to get to try this flavoring out....I catch myself smelling it all the time he he he, I might just make some icing just so I can taste it, even if I do already have some icing from the other day left over....I what to try this out so bad
Oh well when I do get to try this out I will let everyone know how we like it, but I am sure something that smells this good has to taste good also
God Bless,
Sharon
i love your work...is beautiful
Thank you so much!!
Okay...I am out of hi-ration shortening. Can I use regular Crisco?
as long as it HAS the trans fat; or the trans fat wlamrt brand.
won;t perform as well as high ratio bt I am sure you will get by.
I've tried making this recipe twice. Both failed. It's me. obviously. Too bad, I so enjoyed reading this thread, and wanted to see how wonderful the recipe was.
I've tried making this recipe twice. Both failed. It's me. obviously. Too bad, I so enjoyed reading this thread, and wanted to see how wonderful the recipe was.
What do you mean it failed? What was the end result?
I've tried making this recipe twice. Both failed. It's me. obviously. Too bad, I so enjoyed reading this thread, and wanted to see how wonderful the recipe was.
tell me exactly what you did, step by step, and the ingredients you used and i will try to help you.
I've tried making this recipe twice. Both failed. It's me. obviously. Too bad, I so enjoyed reading this thread, and wanted to see how wonderful the recipe was.
You're not alone! I have yet to be able to pull this off. Tastes better than any BC I've had but I always end up with more air bubbles than I have ever seen. Very frustrating!
Sugarshack, thanks for this recipe and for sharing your tips! I made this buttercream last week and it tastes delicious! Also, it was very creamy and easy to smooth. I had some left over so I put it in the refrigerator to see how it would be after a week. I took it out yesterday and it is just as good as when I made it. I beat it just a little and it still smoothed out well. Thanks!!!
I've tried making this recipe twice. Both failed. It's me. obviously. Too bad, I so enjoyed reading this thread, and wanted to see how wonderful the recipe was.
You're not alone! I have yet to be able to pull this off. Tastes better than any BC I've had but I always end up with more air bubbles than I have ever seen. Very frustrating!
off the top of my head my thoughts on this are:
1) are you creaming the shortening, hot liquid and flavorings VERY well first before adding the PS.
2) what size mixer do you have and are you making sure you have it filled enough?
3) the thicker I try to make the icing, the more the air bubbles tend to want to come.
4) brand of shortening can have some play in this as well, in my experience.
Give me details of what you guys are doing and I will try to figure it out for you. I want you to be successful!!!!
Thank you Sharon. I'd love to get this to work!
I THINK I'm creaming it well. Maybe I don't know what it really should look like, who knows. I have a 5qt Artisan KA. It was definitely full enough...near overflowing. I added all the liquid at the beginning and it was hot. I did have to use Alpine shortening because I can't get Sweetex locally. I also tried with Crisco but really got the same result, just makes it feel heavier to me, but the same amount of air bubbles with both.
Maybe I'm not clear on adding the PS. Do you just put it all in at once and let it go until it's incorporated or should I do it a little at a time? And when do I turn the speed up?
Reading the thread again I think I may need to be a little more diligent about scraping the sides down, maybe I'm allowing too big of a "pocket" to form in the bowl before I scrape it? I don't know! I feel totally clueless here.
Anya
Thank you Sharon. I'd love to get this to work!
I THINK I'm creaming it well. Maybe I don't know what it really should look like, who knows. I have a 5qt Artisan KA. It was definitely full enough...near overflowing. I added all the liquid at the beginning and it was hot. I did have to use Alpine shortening because I can't get Sweetex locally. I also tried with Crisco but really got the same result, just makes it feel heavier to me, but the same amount of air bubbles with both.
Maybe I'm not clear on adding the PS. Do you just put it all in at once and let it go until it's incorporated or should I do it a little at a time? And when do I turn the speed up?
Reading the thread again I think I may need to be a little more diligent about scraping the sides down, maybe I'm allowing too big of a "pocket" to form in the bowl before I scrape it? I don't know! I feel totally clueless here.
Anya
1)at first the shortening is goin to just go around the bowl as big hunk; make sure it is totally creamed, and not "moving" around the bowl before you add the sugar.
2) after it is creamed i add the PS in a fast but steady stream on speed one. i stop once or twice during this to scrape the sides. after it is all in there, crank it up. Start scraping the sides down right away to get that " pocket" out of there. scraping the sides helps it all setltle down and fill the bowl side to side with no gaps.
3) if you hear that "sucking noise", like the icing is "kissing"...LOL.. that means air is down there in the bowl; add just a TAD more liquid to help it smooth itself out.
4) I have tried Alpine; i do not like it as much as sweetex, i find it does want to get more air than sweetex, but you CAN get a smooth result with it as well.
5) are you using generous one cup measures of shortening? when all is said and done I bet I use 5.5- to almost 6 cups.
I wish I could see you on vide cam to see you make it so I could help more!
Maybe someone else has asked this already...but were do i find the sweetex??
http://www.chefswarehouse.com/Search/SearchResult.aspx?KeyString=sweetex
you might be able to find it locally at food wholesaler
Thanks Sharon! You've given me enough suggestions to give it a try again. Everytime I hear that sucking noise I just get that sinking feeling that this is, indeed, going to be another batch of BC that sucks! Doesn't matter whose recipe I'm using! I assumed it was a lost cause at that point, I didn't know more liquid could work that out. So, thank you!
Is it possible to get Sweetex in a smaller amount? I can't imagine me using up 50lbs of shortening in the next 2 years!
Thanks Sharon! You've given me enough suggestions to give it a try again. Everytime I hear that sucking noise I just get that sinking feeling that this is, indeed, going to be another batch of BC that sucks!
Doesn't matter whose recipe I'm using! I assumed it was a lost cause at that point, I didn't know more liquid could work that out. So, thank you! Is it possible to get Sweetex in a smaller amount? I can't imagine me using up 50lbs of shortening in the next 2 years!
I forgot to clarify one big thing...DUH
after the PS is all in and it is at speed 6.. I am scraping the sides down with my trusty spoon AS the mixer is on. I do not go all the way down to the bottom, I am just kind of getting the icing off the sides of the bowl; and folding it back into the center. that helps get it all level, side to side, to fill the bowl up, and gets rid of the "suck". as soon as i put it on speed 6, I start scraping. if with the scraping I am still having a bit of trouble with it leveling out and not sucking, then i add just a tad more liquid.
I know you are going to have success the next time you make it. I can FEEL it!
sorry, do not know here to get small quantities of sweetex.
Thanks Sharon! You've given me enough suggestions to give it a try again. Everytime I hear that sucking noise I just get that sinking feeling that this is, indeed, going to be another batch of BC that sucks!
Doesn't matter whose recipe I'm using! I assumed it was a lost cause at that point, I didn't know more liquid could work that out. So, thank you! Is it possible to get Sweetex in a smaller amount? I can't imagine me using up 50lbs of shortening in the next 2 years!
LOL..I have the same problem...Any other one that are available in the supermarkets?...I always used crisco...
You can order sweetex from www.thebakerskitchen.com by the pound. The cost is $1.89 per pound and shipping is not really bad. This company packs it very well and it is sent in just a couple of days. Hope this helps.
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