Ok, have the dvds - love them. Made the icing yesterday for the first time - love it! Here are my questions, I was hoping some of you who have made this icing could answer:

1. When I made the icing, as I was putting in the last 2 pounds of powdered sugar, I started smelling a burning smell. No smoke, nothing - just a burning smell (you know like plastic burning?)...coming from my kitchenaid. Is that normal for this recipe since it is so full? My kitchenaid is the same one she uses in the youtube link - an Artisan w/a 5qt bowl. It was on speed one at this point (as in the video), but still smelled burning...It never quit on me, at the specified point I turned it up to speed 6. It continued working fine, but the smell concerned me - have I ruined my mixer, or was it just complaining?

2.The creamer I used was generic (HEB brand) powdered coffee creamer...it does not specify "non-dairy." Underneath the ingredient list is says contains: milk, soy. She says in the dvd that her creamer is non-dairy therefore non-perishable...do you think my icing needs to be refridgerated, did I get the wrong creamer, or is this the same thing?
Help!

3. What does wedding bouquet taste like? I tried Princess a few weeks ago and did NOT like it, so I don't want to waste my money if wedding bouquet tastes the same.

Hope someone can shed some light on my questions, Thanks for reading,the icing by the way, was BEAUTIFUL!! And I loved it.

yeah, I would not really like the burning smell either, maybe turn it up to speed 2 instead of 1. I have found with my kitchen aid that if I let it go a little faster then it does not seem to struggle as bad. I am sure the mixer is not damaged at this point as there have been many times that I have smelled this on mine and it is still working just fine.
I use the coffemate creamer and it does say non-dairy so not really sure about if you should put in fridge.
the wedding bouquet did taste real yummy and I loved the smell of it but I thought it was real pricy for a small amount. I have come across a flavor called cream bokay made by peerless (I get at my supplier) and it is really good. I have had lots of comments on it since I started using it. It has kind of a fruity smell to it but it is not real sweet.

hope this helps

My kitchenaid got very hot the first few times I made sugarshack's icing--I've since changed the recipe just a bit to make it a little thinner and my mixer handles it much better. I too was worried, but I've made a gazillion batches of it since and all's well! I use straight milk in place of the creamer and have had no problems with it--there is something about the milk to sugar ratio that makes everything fine--sort of preserves the milk, just like in all BC recipes--got that info from Indy at some point.

I thought of another question, as I was making my icing yesterday it kept climbing up the sides of the bowl, even hanging on the top ledge! The bottom of the bowl would be almost empty because the icing kept climbing up - is that normal for this recipe? Finally towards the end (after much scraping down) it did create that vacuum...

sorry double post