Can Sugarshack Icing Be Made In Advance?
Decorating By CakeDiva73 Updated 22 May 2008 , 5:07pm by Eileenscakes
Does the Sugarshack icing need to be made fresh? I am asking because I am dying to try this recipe but, first of all, I only have a 6 qt. KA so I don't know if it will work and second, if I have to use a larger recipe, can I save the remainder for a later date? I am used to buttercream that I can use and fridge and then bring to room temp, stir and re-use.
If this is possible with SS icing, how long will it last? Has anyone done this? thanks 
ok, so maybe everyone is sick of talking about Sugarshack, lol......I just read something about it getting airy when it had sat for a few days and I want to play and experiment with this new icing but with the large KA, I would need more than $10 worth of Sweetex and I want to make sure it can go to good use......
I've used it a week later. It did need to be stirred up a little bit though. I didn't refrigerate it. I also cut the recipe back to 4 1/2 lbs of powdered sugar, 4 1/2 generous cups of shortening and I cut my Wedding bouquet back to 3 Tbl and my hot water/creamer back to 11 Tbs. I don't have the 6 qrt and it just made way to big of a mess in my 5. But cutting it back just a little made a huge difference and it came out wonderful and sooo smooth!
HTH
~Mindy
yes, you can make it way ahead.
somwhere on here is the recipe fore the 6 quart but I do not know it off the top of my head.
HTH!
yes, you can make it way ahead.
somwhere on here is the recipe fore the 6 quart but I do not know it off the top of my head.
HTH!
Thank you
does anyone have or know of a recipe for the 4.5 qt KA? I tried to play around with it and it got all gritty and not very smooth like her video. thanks.
This may be a little off topic, but I made the icing in my 6qt. and had a really hard time getting the full amount of sugar in. Also my motor really seemed to strain at the end. Did I overfill? I was a little afraid to not fill the bowl and end up with the dreaded air bubbles. Should I back everything down a bit?
Does anyone else make a huge mess or is it just me? I have to say, though, totally worth the mess
I had this problem too. But only when I tried to add 4 cups instead of an actual pound. I have sense learned that there are only 3 cups in a pound. I thought it was odd when there just wasn't much left in my two pound bag after taking out 4 cups.
Also, I posted a recipe that should work in a 4.5 above. it turned out great!
~Mindy
ok, so maybe everyone is sick of talking about Sugarshack, lol......I just read something about it getting airy when it had sat for a few days and I want to play and experiment with this new icing but with the large KA, I would need more than $10 worth of Sweetex and I want to make sure it can go to good use......
I have also had problems of it getting VERY airy when it had set for a day or so.... Is there anything I can do to get it back to the nice smooth consistency I started with???
I'm glad to know I am not the only one that makes a HUGE mess! It is so worth it though. I have learned to put towels everywhere to help with the clean up.
I make 11 lbs. at a time. Sometimes I use it all, most of the time I don't. It's still great weeks later (stored in frig). I do need to beat the air bubbles out, tho. I beat small bowlfuls by hand. Then, I usually fill up my icing plugs, so I can only work with a small amount at a time, anyway.
And no, we'll never tire of talking about Sugarshack. LOL
I also made a HUGE 
mess last night when I tried SS recipe for the first time!! The BC was amazing though and worth the mess for sure!! I am serving the cake in about an hour and will let you know what everyone else thinks!!!
I think next time I will make a little less in the mixer, I will have to try your measurements Mindy...one question, I can't get wedding bouquet here in Canada and just used vanilla, how much should I have used???
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