I have always liked the simplicity and taste of Sugarshack's buttercream, but could never get the smoothness that Sharon does. Plus, I hated the mess that it always made because the bowl was soooo full.
But today I figured it out. Putting the towel over the mixer worked okay, but I wasn't happy with it. I have a 6 qt. KA so I was using the appropriate recipe from the recipe section here at CC. My KA came with a splash shield but it still leaked from the opening in the side and the opening under the spout. So today I put plastic wrap around the bowl and shield to block the openings. IT WORKED! No more mess!
Then, since it wasn't making a mess I actually let it stir the right amount of time and what do ya know, smooth as a baby's butt. I'm so happy. I can't wait till tomorrow so I can use it and see the difference. I had some of the last batch I made and I could REALLY tell a difference between today's batch and the last one. Today's was soooo much smoother.
So, moral of the story. Don't give up! Keep trying! I was determined to master it and I'm so very close. And try some plastic wrap (I use the Sam's club brand, it sticks the best!)
Oh no - powdered sugar clouds and spattering!!!!
cough, cough...Thanks for the tip!
Ha ha, that is exactly how I refer to it, then there is the layer of powdered sugar dust that coats everything with in 3 ft of the mixer.
Can I ask you how many tablespoons of the coffee creamer do you use for your 6 QT KA mixer? I have a terrible time icing my cakes and purchased Sharon's Buttercream DVD (actually bought all of them!) but I have been too afraid to attempt the receipe. And flavoring...do you use 5 TBS or more? Thanks for your help!
I'm looking for a good buttercream. What recipe do you use? There are alot of different recipes here on CC.
I'm looking for a good buttercream. What recipe do you use? There are alot of different recipes here on CC.
this is the recipe she was refering to:
http://www.cakecentral.com/cake_recipe-7325-0-Sugarshacks-Buttercream-for-a-6qt-Mixer.html
Oh!! Thank you so much! I'll add this to my recipe box. I'm new to CC and I find it VERY addictive. I love it!!
I LOVE Sugarshack's BC recipe. I make it in my 5 QT Artisan KA, but I only do a 4x batch (4# high ratio shortning, 4# powdered sugar, etc...) and it is smooth as silk and not as messy as when I do the 5x recipe.
As far as that KA pour shield thing goes, I despise that thing, it just gets in the way and falls off.
Has anyone tried the Wedding Bouquet flavoring Sugarshack uses? How does it taste?
DreaminCake11
Hi, 2 all =] Can You, Please, Post it again, It doesn't come out. When you click on the Link, Thanks for your Time. 
That is one thing I LOVE about my Cooks mixer. It has a shield and you don't have the powder poof!
http://www2.jcpenney.com/jcp/X6.aspx?ItemID=1010d86&ItemTyp=C&GrpTyp=PRD&ShowMenu=T&ShopBy=0&SearchString=cooks&RefPage=SearchDepartment.aspx&s4PageSize=15&CmCatId=searchresults&Search1Prod=True&S4Filter=N|4294965277|Ntt|cooks|Ntk|search_all|Nao|15|Nty|1|sid|120E7C1A326E|Ntx|mode%2bmatchallpartial|Ntpr|1|Ntpc|1|FN4294965277|kitchen+appliances
There is a link to see the pic of what I am talking about.
I have the smoothing buttercream video and actually tried the recipe. I wish I could say I love it, I just cannot get past the shortening texture/taste. (I know, don't hate me!).
I have almost always used all butter but I am working on tweaking 1/2 and 1/2 or 3/4 butter and 1/4 shortening. I like the texture of the frosting (and the ease of use), it's just the cleanup and greasyness that it leaves on everything. And the taste.
Like I said, don't hate me!
I like sugarshacks buttercream, i fnd it quite easy to work with.
I also like the smooothness but I also think it's too much. I wish I could eat it but I hate that flavor in your mouth, and it is high ratio that I'm using. I just prefer the good'ol butter cream if I hvae to choose between the two
There are different brands of Hi ratio shortening, and Sharon recomends Sweetex, I acutally got my 50# box today, I ordered it from school it is much cheaper there. Can't wait to try it. I have actually used her recipe with crisco and it came out very smooth. she has a you tube video of her making it you may want to watch it.
I am going to try this recipe. All the times i have made the buttercream icing (Wilton) recipe. My icing is gritty. I guess whipping it longer would take care of this.
Where does everyone buy their high-ratio shortening? I've been looking for a local supplier with no luck. I know there are some sites that wont ship in warm weather because it sits in the trucks, so I'm affraid to order it on line. Has anyone had trouble ordering from a supplier from FLA?
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