I gradually add the PS or you will have a huge white cloud. 
here is her YouTube making the icing. Watch it and you will see how she does it. This icing is really yummy and not sweet. Enjoy
http://www.youtube.com/watch?v=zB4ibkH0V_4&feature=related
Sue
I add my ps to this recipe one cup at a time and let each addition swirl for a bit. I get powdered enough when I do this - I would be afraid to let it go all at once!
I do it the way SugarShack/Sharon shows in the video/Youtube.com
Maybe this has been answered already, but is there anyway to 1/2 the recipe? I would love to make it, but I do not need that much buttercream at any one given time, and I do not have a way to store that much. Thanks...
Maybe this has been answered already, but is there anyway to 1/2 the recipe? I would love to make it, but I do not need that much buttercream at any one given time, and I do not have a way to store that much. Thanks...
One of the keys to this recipe is to make enough that it comes up to cover your whole mixer paddle and prevents air bubbles from forming. If you halve it it won't work properly. Why not just make all of it and then freeze what you don't use? Just a suggestion.
Thank you Sue for posting the link! Sometimes i don't see all the threads so i appreicte you guys !
And I agree with Sugar Plum. I make the big batch, to get less air. Freezes beautifully; remix if you need to.
Someone on another board just said they used an immerison blender in a small bowl to get air out they had in ther icing!
Thanks for the information. Unfortunately, the large recipe is not cost effective for me right now...so I will have to stick with the ol' stand by 
BTW, Sharon/SugarShack, I never complimented you on the DVD's and your techniques (I haven't watched all three discs yet, but I did watch the BC one). Very informative! Thanks. I just need to work on my speed now! lol It took me a bit longer than I anticipated to get my sheet cake (for my 25th Elementary school reunion) smooth. The cake and the icing were complimented like crazy and I, of course, used your recipe (with the liquid coffee creamer though - I heated it a bit in the micro).
Thanks for the information. Unfortunately, the large recipe is not cost effective for me right now...so I will have to stick with the ol' stand by
understandable.
you can half the recipe if you like and use whatver portion you usually make. it may have some air in it, but you could try it for sure. maybe the hand belnder would help in this case?
BTW, Sharon/SugarShack, I never complimented you on the DVD's and your techniques (I haven't watched all three discs yet, but I did watch the BC one). Very informative! Thanks. I just need to work on my speed now! lol It took me a bit longer than I anticipated to get my sheet cake (for my 25th Elementary school reunion) smooth. The cake and the icing were complimented like crazy and I, of course, used your recipe (with the liquid coffee creamer though - I heated it a bit in the micro).
T
hank you grace; that si so kind of you!PS you are beautiful!
I have the KA professional mixer, which is much bigger than the artisan (I think that's the 5 qt) so would this recipe still work in my mixer even though it's bigger?
you will have to increase the recipe to fit the volume of your bowl.
here is the recipe for the 6 quart bowl:
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.
How much frosting does this end up being? I know it's a lot, but I'm mean, how big of or how many cakes will this frost?
Okay sugarshack, my mixer is a Viking 7 quart. Do you have the recipe to fit that mixer? Please?
And in that recipe you gave for the 6 quart mixer....is it really 9 tablespoons of wedding bouquet? I thought there was only three tablespoons in the 5 quart recipe, so that just seemed like a lot....maybe I have it wrong.
I just wanted to add that this icing is quite addictive, like Cake Central. I used to be such a brat about needing real butter in my buttercream, but I use Sugar Shack all the time now, unless I'm doing a cooked buttercream. I made some of my old buttercream the other day and my kids and husband were very upset!
AND the last cake that I made, yesterday, I didn't even want to put the fondant on because the Sugar Shack icing came out so beautiful and smooth I hated to cover it.
My kids always know to look for the container marked SS when they want a dollop of icing on something now!
Thanks Sharon! Tasting your icing at the Mid-Atlantic Cake Show was was of the best things to happen to my cake decorating!
What is IMBC? and for that matter what is SMBC? Sorry for the silly questions. I see them all the time and I haven't the slightest clue what any of you are talking about.
Oops, sorry!
Italian Meringue Buttercream is made when you add hot sugar syrup to whipped egg whites, beat until cool, then add the butter.
Swiss Meringue buttercream is made when you whip egg whites and sugar together over heat, then remove from the heat, cool, and add the butter.
Thank you so much for explaining that to me! I was so confused! You are the greatest!
BTW, Sharon/SugarShack, I never complimented you on the DVD's and your techniques (I haven't watched all three discs yet, but I did watch the BC one). Very informative! Thanks. I just need to work on my speed now! lol It took me a bit longer than I anticipated to get my sheet cake (for my 25th Elementary school reunion) smooth. The cake and the icing were complimented like crazy and I, of course, used your recipe (with the liquid coffee creamer though - I heated it a bit in the micro).
T
hank you grace; that si so kind of you!PS you are beautiful!
YW and thank you, too! How kind of you! 
I was going to make this recipe for a graduation cake coming up this weekend. What amounts do I need to use for my 4.5Q KA?
Sharon, I got the buttercream DVD and love it! Thanks!
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