Sugarshack's Bc With Butter???
Decorating By ThreeDGirlie Updated 26 Aug 2008 , 2:06am by sugarshack
I have made Sugarshack's BC recipe the last 3 times I made BC and love the texture and the way it spreads. But now I want to try some BC recipes with actual butter in them, LOL!
Can you do a 50/50 (or higher butter percentage) BC using the Sugarshcak method? Maybe mixing the liquids with the shortening and then adding the butter in after that, but before the PS. I'm thinking that would give the liquid time to do it's thing with the shortening, but let it cool enough so it doesn't melt the butter...
Has anybody tried it?
TIA!
Stacy
yes u can
u just might need to adjust your liquids down a bit
tastes yummo too!
Thank you, thank you! And from the buttercream goddess herself!
What would your recipe be with butter Sugarshack?
I'll give this a try for sure!!
I have no problems with it crusting whatsoever, just look at my pictures. I am able to get smooth bc w/ little effort. Probably because I don't use 100% butter though. I would imagine that the more butter you use, the tougher it would be to get it to crust.
How does the butter affect the crusting?
I've found that the more butter added, the softer the crust, but it still crusts well. I've used 50/50, 4c shortening/1c butter, 41/2c shortening/1/2 butter.
I love the taste of all 3 combos, but 50/50 would be my fav as far as taste. I must say though, the one with only 1/2c butter seems to spread best. I also added some butter flavor with that recipe. After much experimenting, I will probably continue to use 1/2-1c butter with this recipe.
arosstx - what ratio of shortening to butter do you use?
Do you put the shortening and butter in together, or mix the shortening with the hot liquid first, then add the butter in as I suggested in my OP?
Thanks!
Ihave only gone as hi as 50 butter/50sweetex.
everything else stays the same, excepmaybe the liquid.
crusts well, more off white than original recipe
yummy!
ok, now I gotta go make some; it's been a while.....
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