Sharon's Crusting Buttercream Icing Need Help!
Decorating By CakeMakerJen Updated 5 Apr 2008 , 10:32pm by akslice
I just got this DVD have yet to make it. I have a 6 quart mixer and she said it needs to be filled her recipe is is for a 5 quart mixer. So i am assuming i need to make for my 6 quart mixer
6 cups of Hi ration Shorting
6 pounds of powder sugar
5 tbs of bouquet
and 13 tbs hot coffee creamer liquid
Is this right or am i off?
Also when she does that templete on her computer anyone know how you do that on Word? im not that great with it. THANKS!
I'm not sure about the DVD; but I remember the discussion from this forum-search under sugar shack's icing if I post this wrong.
http://forum.cakecentral.com/sugar-shacks-icing-ftopicp-5878101.html#5878101
I also have a 6 quart (KA) mixer and tried making the recipe as Sharon states on the video and it was a disaster. I borrowed a 5 quart and it worked out fine. I haven't tried making over the recipe but would love to know if it turns out for you.
For the template I just get my measurement of lowest point. Then measure from the bottom of my paper on both ends, make 2 marks then use the ruler to draw a line across, then my papercutter to cut the paper. Simple and I don't have to try to figure out the stops and starts on my computer.
Good luck Jen and keep us posted.
I am not sure about the 6 quart mixer...I have attempted it in my 5 quart twice. The first was a disaster. The second was perfect. What I am trying to figure out now is how to color a batch of her icing without beating air into it. Anyone know?
As far as the template...I am a scrapbooker, so I have a 12" paper cutter. I measure the lowest point and cut it in my paper cutter. It takes 15 seconds. Otherwise, I would do as robin5568
does. I don't see why you would need to do this step on the computer at all.
Here is the 6 quart recipe Wendy uses:
3 lbs sweetex (usse a kitchen scale)
6.5 lbs powdered sugar (use a 4 cup measuing cup, 4 cups=1 lb)
9 tbsp wedding bouquet
11 tbsp hot coffe mate liquid
cream sweetex and liquids on first speed very well. add half amount of powdered sugar, let mix 30 seconds, then add rest of powdered sugar. scrape sides of bowl very well turn speed up one notch, mix for 9 minutes. scrape sides of bowl around top, mix for 1 minute longer. (Do not turn off mixer durning this scraping!) now, turn off mixer, remove paddle and cover with plastic wrap. let sit for 1 hour or longer.
HTH!
She list a place in LA but nothing off a website. I use Cream bouquet. I think its the same if not close.
Creme bouquet is not the same, and not even really close. i think CB is one of the ingredients in WB:
B & B Cake Decorating Supplies
1 review - Write a review
13096 Shannon Ln
Hammond, LA 70401
(985) 542-8079
Creme bouquet is not the same, and not even really close. i think CB is one of the ingredients in WB:
B & B Cake Decorating Supplies
1 review - Write a review
13096 Shannon Ln
Hammond, LA 70401
(985) 542-8079
Do you know if i can call in a order and they will ship?
YES
I don't have the DVD but who is Wendy? Does she work for you?
She probably feels like she does, LOL
But no she is just my BFF
Oh ok It's always great to have a BF that helps out. Makes decorating so much more fun.
I always like to do cakes with my good friend too. Much more fun then doing them alone.
Right, so call me dumb, call me stupid. I have just seen Sugarshack's recipe.
What is creme / wedding bouquet??
and 3lbs sweetex?? The only Sweetex I know (here in SA) is the tabs you put into tea and coffee.
Please help out as there are different things in the US that we don't have or get here.
Thank you Sharon for the 6 quart recipe hopefully it will solve my problem because I love everything about your video except it not working in my 6 qt. I have tons of hi ratio shortening and that recipe uses Sweetex is it going to work with my shortening?
I had great success with the 6 qt. recipe a few weeks ago - smooth and pretty, but not this time. I did the same thing, but the texture was looked grainy this time - it was without air bubbles and smooth otherwise. My color wasn't as pure either. My purple had specks in it. I used a grocery store icing both times (not trans fat free). Do you think I needed hi ratio or is something else going on? Also, what does weeding bouquet taste like?
Quote by @%username% on %date%
%body%