If someone can help me out here I would greatly appreciate it.

My icing comes out creamy every once in awhile but mostly it's fluffy.
Quite frankly it's a pian in the A** to ice with.

Is there one posted in the recipes that I can't find?
Anyone care to share a 20 qt batch recipe???

HELP!!

I don't have 20 qt. recipe but you could adjust sugarshack's recipe for the 5 qt to accomodate a 20 qt. Just multiply everything by 4 and you should be good to go. It comes out very creamy.

After I make a big batch in ny 20qt, I transfer some of it to a smaller bowl and cream it at the slowest speed with the paddle. Works great and gets the air out that the big mixer puts in. Smaller bowl is easier to work out of too.

I do the same as Leahs. I make it in the 20 qt and then put in my 5 qt KA.

Definately agree w/leahs & denise YOu need to re whip the icing each time you want to use it....about every 20-30 minutes so creaming it in the smaller (4-6 qt) mixer is just perfect.

I have put the icing in the smaller bowl adn reworked it. That helps a lot but it's just too much work. I know there's a formula out there somewhere.

I could not find Sugarshacks recipe in the files. Can you share it here please? I think I'll try that.

I just make sure I absolutely PULVERIZE the fat (be it crisco or butter) ..... NO little particles visible to the naked eye. I put in the fat, vanilla, milk and dream whip and about 2-3 cups of p.sugar ... pulverize it (it will be silky smooth) then add the remaining 10-15 lbs of sugar a little at a time. I also sift the sugar.