Help Me Please! Susarshacks Buttercream
Decorating By diamondsmom Updated 25 Sep 2009 , 7:59pm by sugarshack
I'm int he process of making a batch of sugarshacks buttercream.i am at the final stage and it has little clumps in it. it looks terrible!
Need to crumbcoat cake tonight. 
Please help me tell what happened or what i can do to salvage it!! don't have anymore flavorings or shortening at hand.
it's been running non-stop for the past half hour but no change. the lumps are very small and feels like grains of granulated sugar.
i give up. i'm gonna toss it out! what a waste!
i used Crisco. I just threw out everything i was just soooo pissed
That's probably why you had that type of problem and do you want to know how I know that? I just did the very same thing this morning. I did't have any more hi-ratio so I just used crisco and the texture was undesireable. I too wasted a lot of ingredients!
Where can I purchase a high ratio shortening and what is Sugarshacks buttercream? Is it pre-packed like wiltons's buttercream mix or is it a recipe. How does it taste ? What is the avantages of using it as opposed to a all butter buttercream? Sorry, I am a newbie and I usually make my buttercream with butter only or cream cheese. Thanks
Oohhh, too bad you tossed it already! Couldn't you have at least used it for your crumbcoat and made a new batch in the morning?
Sorry about your loss
I think we all have days where everything goes into the trash. It's so upsetting.
Hope your next batch is better.
Here is a link to another recent thread where Sharon herself leaves a response. She states if the recipe is not followed exactly that you MAY get variable results.
I sometimes use 1/2 butter and 1//2 hi-ratio without a problem when it's not so hot and humid. I won't ever use Crisco...I've grown to hate that stuff.
http://www.cakecentral.com/cake-decorating-ftopicp-6563034-.html#6563034
HTH
you can use store brand WITH trans fats or hi ratio
crisco=no good
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