this recipe does not use merique powder?
Does the liquid need to be hot when you pour it in the mixer?
The liquid needs to be warm/hot (if your finger can handle it... its warm enough) but not hot and steaming.
Will regular shortening work for this recipe?
Does this need to be refrigerated? And what about when you use it to frost cakes because of the dry creamer in it?
how many cups does this makes.
does not need fridge; liquid should be hot; works best with hi ratio but any shortening WITH trans fats will work :)
Is there a chocolate version of this available?
my taste tester husband thinks this has a 'too-powdery, odd texture'...did anyone else get that review? Tomorrow we'll try it WITH the cake =o)
I want to use this icing to make an ice cream cake and I was wondering wether it could be frozen? If so, are there any tips you could suggest?
Do i need 5 pounds or 5 cups i mean that is a lot
I was wondering the same thing. Do you really use 5 lbs of powder sugar? And how many cups does this recipe yield?
saw her make this on her you tube video and it is 5 lbs of powder sugar.
You do need the 5 lbs, I use 7 lbs for the 6 qt version. Also, I like to cut back 1 cup of shortening. It works for me.
I really would like a chocolate version of this. Has anyone done it? I have used Wilton's Chocolate Buttercream and it is good.
For a chocolate version, use the chocolate coffee mate and swap some of the powdered sugar for cocoa powder.
Does this buttercream crust? Also I saw the youtube video and a wedding bouquet flavoring is used. Where can I buy that and how do I know it's the right one?
I just made this in my 5 qt Kitchen Aid. I will not ever make this again. I still do not have all the powdered sugar in (still 2 cups short of the 5 lbs) and it is crawling out of the bowl and slinging powdered sugar everywhere. I used hot liquid just like the recipe and video stated, and this has been a complete waste of ingredients and time for me. I will stick with Wilton's recipe or the White As Snow Buttercream from here instead.
I like the icing and the first time I made it I thought I would never make it again. But, everyone raved about it. So, I made it again and did some adjusting to it. I used more flavoring and added the amount of sugar to get the consistency I wanted. One reason is that I felt there was too much shortening and I felt I needed more sugar to get the flavor I wanted. It is a very smooth icing and is wonderful on cupcakes and cookie cakes. The kids love it. I hope you try it again. If you have not watched the video on YouTube please do. It is very informative and will help you with the mixing. Good Luck. SueLynn
I have tried this icing and it is very smooth and easy to use when frosting a cake. The only thing I don't like is that if you do put it in the fridge, it becomes very hard and you have to let it come to room temperature before using.
I found this recipe to give me an almost grainy texture - it was very odd... does anyone know what I mean about it being grainy? and if so why and how to fix?
I love this frosting! It's light and easy to work with...doesn't taste greasy at all. I do have a question, though. I just recently started using hi-ratio shortening, and the frosting sometimes has funny pellet-like pieces of shortening in it, even after i have whipped it for a while. Can anyone shed some light on what I might be doing wrong???
In answer to scWMI, the mixer will be really full--part of the strategy for not working air into the frosting, and if you don't put a damp towel on top of the mixer while working in the powdered sugar, you WILL get it all over the place! The damp towel is key! Also, as someone said, the youtube video explains everything very well...watch it and then try the frosting again.
What size mixer is this recipe for? I have a 5 qt. Will I need to adjust this? Thanks.
I don't have a kitchen aid. I have a hand mixer. So, I need to use smaller quantities. what would be the measurements of a regular mixing bowl (say, 2 cups of shortening.} Would it be 2 cups of shortening, 2 pounds powdered sugar, and how much water?
I am a huge fan of Sharon's. So...I thought I would try and make this today. Mine turned out a little grainy as well and a little too greasy. I did use the same brand of PS she uses, but I didn't use the hi-ratio shortening. I used the same one I always use. Not sure what happened. I am waiting for a replacement to come for my KA flat beater, so I had to use the whip. I'm sure this is why it came out more of a whipped cream texture. But why is it grainy and greasy?
I made Sharon's and YUM!! I didn't use the HiRatio either can't get it here...Or I can't find it?? But I am going to try the chocolate next..
Tried this for the first time today - and there was a point I thought the bowl was going to completely overflow - even tho I had watched the YT video...I just kept on scraping, scraping, and scraping, and eventuallyl it stayed in the bowl! I think next time I try it, I will cut the hi ratio back by 1 full cup...it's just slightly greasy to me and doesn't have the same incredible smoothness the video showed so I'm willing to give that a try. I don't have the wedding flavor, so I tried 1.5 tbl butter flavor, 2 tbsp vanilla, and 12 tbl hot creamer mix....I'm definitely going to find double strength vanilla creamer or add more as I prefer a bit more flavorful buttercream...Let you know how that works out....
I can't find her video on Youtube. What is it titled? Or, can you post the link for me? Thanks.
I want to revise my opinion above. Initially, I felt like this buttercream didn't have a lot of flavor...but the next day I noticed it seemed much more tasty. This is possibly due to having tasted too much sugary stuff that day and my taste buds were dead, LOL. I had so many comments on this was the "best icing ever" - I'm not changing a thing! I only had a little hi ratio shortening to try this with, I'll be trying it with a regular (trans fat) shortening tonight and hope for at least similar results.
what brands of shortening are you all using that has trans fat? My Wal-Mart brand has 13 grams fat but 0g trans fat. i am interested in trying a recipe with this type of shortening.
I have used this recipe many times, quick question... Do you use a flavored creamer or the original flavor? And what is the best extract to use for say a wedding cake! Thank you!! :)
The link to wedding bouquet flavoring doesn't work.
Sorry for my hasty reply. I cut and pasted it into my search box and it took me right to the company. Thanks.
How much buttercream does this recipe make, and that seams like an awful lot of PS to shortening???