anyone know if it is still good after cutting to fit in much smaller mixer?
I would love to know this also, if this recipe can be cut down to fit a smaller mixer.. if anyone knows please post.. Thanks a bunch
This is actually adapted from Sugarshacks original 5qt Kitchen Aid mixer. As for smaller ones. I just broke down the ratios she used based upon a "per quart" bowl and adapted it that way. Hope that helps those with smaller mixers.
I reeally want to try this recipe..Where do u get high ratio shortening?? Will this crust without meringue powder and can it be used for decorating??
You can get hi-ratio at specialty cake stores or online. I just ran out of it and used regular shortening but thanks to a tip I made sure the creamer mixture was hot and beat it with the shortening til it was smooth and creamy. Do not use trans-fat free (Crisco) shortening. Hi-ratio is the way to go if possible though!
2 questions...I don't like a "lard" tasting frosting, how is the taste since there is no butter or butter flavor? I would also like to know if this will crust.
thanks : )
LeeBD I was wondering the same thing. Also this may be a dumb question but do you mean powdered or liquid coffee creamer?
LeeBD, it doesn't taste "lardy" to me, but you can always add butter flavor if you want. Jessielou, it is 1 cup powdered creamer mixed with 1 cup hot water to make the liquid.
I have a 7 quart mixer and I have made this in all batch sizes (from 1 lb powdered sugar to 6 lbs), and it has worked fine for me every time no matter the amount I'm using.
LeeBD... the HR Shortening... is NOT LARD... they are two completetly different things.... the taste of this recipe is amazing!!! I just finished making a batc and it's awesome..... grammaof3: her 5 qt. recipe is also posted here... do a search and u will find it... HTH
Thank you SO much - I have the 6qt KA and was wondering what the actual measurements would be to fill my bowl. Just got the BC and fondant DVDs in the mail today...so excited...now just waiting for the hi-ratio shortening to arrive.
I LOVE IT!!! I made it 2night and loveee it i cut it in half and tastes soo good!!!
I have a 6 1/2 quart bosch mixer has anyone made this recipe in a bosch? Also I only have two pounds of High ratio Shortening can I mix regular shortening for the rest or will that totally ruin it? Also does anyone have tips for storing this, do you need to cover with a damp cloth or just an air tight container?
I made a half batch since i'm only doing a smaller cake - didn't need quite so much. It tastes lovely but I have a little bit of a grainy texture - not smooth. It does have a lot of air bubbles since I didn't have the bowl completely full - though it actually was pretty full - I'd say almost full - but I could see that a lot of air was being mixed into it. Any way to fix that at this point? I didn't have hi-ratio shortening, but I used one that contains trans fats. I assume this will crust?
CTINAW~ I know this is late at this point, but for future reference, and to anybody else that may need to know, the icing can be "fixed" if it has holes in it by putting a few cups at a time into a deep, narrow container, and mixing it with a spatula. I fix mine this way all the time, unfortunately! I use the spatula to "push" the air out of the icing against the side of the container. I use a small straight-sided bucket, and a straight, flat large metal icing spatula. You can beat it because with the spatula there is no way you're gonna get any air in it, try whipping cream with one!
BTW, I live in KY where we a lot more humidity, and I use 10 TBs of creamer mixture! Half the recommended amount, and I have to thicken it to make roses! Keep that in mind and add only what you need.
is that 20 tablespoons of the liquid mix,that just eems like and awful lot of liquid .. just want to be sure. thanks
Nobody ever answered the question - does this crust? I would assume from the amount of liquid that it does not crust. I need it for under fondant and as a border to keep my fillings in. Will this work or is it to soft and creamy. I have made a recipe similar and it was good but did not crust or hold up well as a barier. THanks so much.
Yes, this recipe crusts well. I usually make this with half butter, half hi ratio.
1 quart=4 cups. Does this recipe fill your 6qt mixer bowl to =24 cups of frosting?
What is the purpose of the coffee creamer? Is it simply for flavor? Could you not just use all water?
I made this recipe this past weekend I do have to say that it looks very smooth! very easy to work with and spread (with some bubbles but not much) but I too found it grainy - it was very odd... i used high ration shortening, and the powdered creamer with hot water and in the end had to use a bit less sugar then was stated (~ 1 1/2 cup less otherwise it got too thick).... does anyone know what I mean about it being grainy? and if so why and how to correct?
This frosting is AMAZING!!!! Thank you for sharing.
"Does it have to be liquid or powder creamer?' This question was asked a while ago, but never answered. So I'll answer it now LOL The recipe from Sharon calls for powder creamer mixed with hot water (1:1 ratio). If you use liquid creamer then you'll have WAY to much liquid! My question for this recipe would be how to make this a "chocolate buttercream" ?? Thanks in advance!!!
I am having HORRIBLE problems with airbubbles with this recipe...could anyone help me trouble shoot this problem? I tried adding more liquid. Too soft. Tried adding more sugar and shortening..made it funky, not the right ratios LOL! I live in a more humid environment, on the MS gulf coast..
I have had people rave about the flavors of my cakes and frostings... I am taking tips from some of the better more experienced bakers here and I noticed today that Sugarshack's buttercream does not call for salt.
1. If I put a little salt (as is my custom with my other frostings) in Sugarshack's recipe what will happen?
2. Will the consistency be comprimised, particularly the consistency for outdoor cakes in Deep South Summers?
... Bottom line-will salt in that particular recipe cause the buttercream to melt quicker??
I really love the flavor that a touch of salt gives but I don't want a cake disaster. HELP!
I use sugarshacks recipe except I use two sticks of butter to add some fat....and the rest with shortening and I use salted butter if that helps answer the salt question :)
Sugar Shack is from the south so her recipe is perfect for the deep southern heat & humidity. The coffee creamer helps to emulsify the icing. If you've never watched her video on how to smooth icing you need to. :)
Does the creamer have to be the regular kind or can I use french vanilla flavor or any other?
@ deniseaz26 I used liquid cream with this recipe and not all of the powdered sugar and still had to add more cream because it was too thick. I didn't have a problem with it being grainy so I wonder if the liquid vs. powdered creamer has anything to do with that for some people. I know some use powdered and it turns out but it doesn't for others. Just an idea. @ CollettePhillips I also put a little bit of salt in like I do with every icing I make and it didn't effect it at all that I could tell. @ Lili5768 I think you can use any kind of cream that you want to use.
Oh and I tried it with using all Crème Bouquet and it tasted way to fruity to me so I ended up using vanilla in my next batch and was much better!
I just made my first batch of this and was very pleased with how it turned out. Since it was a test batch, I decided to play with the flavorings. I used 1 Tbsp of butter flavoring, 1/2 Tbsp of almond extract (that's what I had, so thought why not), and then finished it out with 3 1/2 Tbsp of vanilla. I thought it was really good, but will probably omit the almond next time and make up for it with vanilla. If you have a splash guard for your mixing bowl, you will not need the towel. I was expecting a huge mess and only mess was where I missed the spout with a cupful of sugar. Oops. lol I used the dry creamer (namebrand) mixed with water, Crisco shortening (name brand) and store brand powdered sugar that I DID sift. I think sifting might help with some of that grainy texture that a few experienced. I don't sift for all my frostings, but thought this one would need that. Mine came out very smooth, no air that I can see. I'm really excited to work with this on some cakes I have in two days and love that I was able to make this huge batch ahead of time. I am storing mine in two Pampered Chef covered measuring bowls and it fits perfectly.
Can anyone who has made this recipe as described initially tell me what consistency is comes out like?
I've been wanting to try this recipe for quite awhile as I love how creamy and smooth it is 'supposed' to be. I have a 6 quart and followed the directions exactly as stated. I also watched her video to be sure I was doing everything correctly. Once all of the sugar was in and I started mixing it on 6 it was rising so high that it was practically pouring over the sides but also pulled into the middle and I could tell their was a LOT of air incorporating into it. I didn't scrape down a ton because I have a beater blade that swipes the sides of the bowl throughout the process. When I felt it must be complete it was very bubbly and not the creamy I was expecting. Here's my real question. I found this to be sweeter than I would normally like anyway. Does anyone know if I can adapt my own recipe using her technique of making sure the paddle is fully submerged to create the same smoothness that this is supposed to create?
Does anyone know if you have to use this exact recipe in order for the technique she shows on her video to work? Thank you!!
Can this be frozen or does anyone know how long it will last in the refrigerator. I don't mind if it has to come to room temp before I can use it. Thanks a bunch
@cloetzu- Mine also came out grainy. Wondering if I did something wrong and it has a shortening feeling and taste in my mouth. My kids really like it but I am not sure if I do.