Sugarshack, I have seen where most people say to only use 1 cup of hi-ratio shortening per 2 lb. bag of powdered sugar. I have been using your recipe of 5 c. hi-ratio shortening, 5 lb. of powdered sugar, flavoring and the coffee creamer/water mixture. I always have great results and everyone LOVES it. My question is: why is everyone saying to use 1 c hi-ratio to 2 lb ps and you use 1 c hi-ratio to 1 lb. ps?
lots of people use less hi ratio than regular shortening in their recipes. The theory is that the added emulsifiers in the hi ratio allows u to use less and get same results. That has not worked for me, so i stick with the 1:1 ratio, but you can experiment!
HTH
Im a newbie at cake decorating, can i have you buttercream recipe or can you tell me how to get it.
Im a newbie at cake decorating, can i have you buttercream recipe or can you tell me how to get it.
of course!
recipe
no sifting)
A long a$$ time.... hahahahahaha
all shortening.... counter for weeks
fridge/freezer forever
keep the surface air tight!
Does anyone know how many cups this recipe makes? I love the recipe and and the video on perfecting the art of buttercream, it has helped me alot! I have watched it few times and do not recall her saying how many cups the batch makes.
Thanks... Shirl
as im in the uk, we dont have "hi ratio" shortening. what our equivalent is of shortening is the white lard type stuff called Cookeen or Trex. Does ANYONE know what the UK equivalent of hi ratio is so that I can make sugarshacks recipe???? TIA
Thanks for posting this great thread. I was wondering how long it would last on the counter too!
Lilahcakes, I have all 3 and have learned so much I cannot wait to see what the next batch brings so I can learn more.
Mrs Lev, I'll be making some this morning so I will let you know later today.
I just love Sugarshacks recipe, use it all the time, if you use vanilla flavor it tastes like room temp vanilla ice cream. I use the off brand crisco with still the trans fat in it. I use either the off food lion brand or Kroger. Works great!
I did leave mine in the pantry for maybe 2 months and it did get mold on it, freaked me out! So I now put it into the fridge. The mold was just little tiny tiny dark pieces, maybe it was the weather, but I will leave it in the pantry if I know I am using it soon. I did put some in the fridge and brought it out to room temp and it performed perfect.
I did get the DVD (all 3!) and followed the buttercream to a tee and OMG my cakes were so dang smooth and it was like a shell on the outside. And it made the cake even more moist!!! WOO HOO Thanks Sharon!!!! Can't wait for the other DVD's to come out!
Sorry to be a ding-a-ling, but what is hi ratio shortening? Does that mean it still has trans fat in it? I don't get out much 
No need to rewhip it, it holds perfect till its gone!!!
Ginger, Thanks so much. I was unsure because a few recipes sometimes say you need to if you don't use it right away.
BTW I love the cake in your picture. I used to live in VA BCH myself. I wouldn't mind returning to Hampton Roads but my M-I-L lives there as well and that makes it a no-go unfortunately.
terrig007, where in va beach did you live. I'm in Great Neck right next to Cox HS. I teach at the Michaels at Hilltop. Does all this ring a bell? Love it here, we have been here 6 years, My DH is a manager at USAA so hopefully we will be here a bit longer.
Sharon's DVD's, I bought them a while back and watched them but never really did her techniques other than the icing and man oh man I followed her buttercream DVD on smoothing and HOLY COW it really works and I would say that I am remedial when it comes to following instructions, I tend to do my own thing, not this time. I highly recommend following it to a tee, you'll NEVER go back to your old ways I promise!!! I am doing a wedding cake next month and I plan to follow the Successful Stacking as well.
GO SHARON GO SHARON!!!! I'm doing the little dance!!! 
Ginger, I used to teach at Cox HS. Isn't that funny? I lived at Hilltop at the Lattitudes and owned a townhome across from the Catholic high school they built in the mid-90's. I left in 2000, when I got married.
I agree about the greatness of these videos. I'm hoping that she'll do one on topsy turvy cakes. In spite of my best efforts, I haven't had one come out well at all.
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