Back Print Recipe

Sugarshack's Buttercream for a 6qt Mixer

By pinkbox
ALL RIGHTS RESERVED © 2024 Cake Central
Printed From https://www.cakecentral.com/recipe/7325/sugarshacks-buttercream-for-a-6qt-mixer 2024-04-27

This post was done with permission from sugarshack which the original recipe was based upon. I was on a mission to get the same beautiful smooth icing that sugarshack has been kind enough to share here on CC. After about 3 disasters, I finally got it! Hoping this will help those of us who may have struggled but haven’t quite gotten there yet.
First… I have a 6 QT mixer… ratios are different so I had to adjust so the icing goes over the paddle for less air. Steps and ingredients are important. For a 5 QT mixer see her recipe ratio. http://www.cakecentral.com/cake_recipe-5163-Sugarshacks-icing-and-Tips.html

Sugarshack’s Buttercream for a 6qt Mixer

Ingredients

  • *6 ½ cups Hi-Ratio Shortening (2 lbs and 13 ½ oz) (weighing is easier and faster for me)
  • *6 lbs Powdered Sugar (Domino’s or C&H) (not much success with other brands)
  • *5 Tbsp Extract or Flavoring ( I have used all vanilla… she uses Crème Bouquet)
  • I prefer the Crème Bouquet but both taste great. (Mom tested, kid approved
    :)
  • *20 Tbsp of Creamer-Water Mix (mixture of 1 cup hot water to 1 cup Coffee Mate creamer)
  • *Hand Towel (you will want this to keep the mess contained)

Instructions

  1. 1.Measure out or weigh shortening and put into mixer.
  2. 2.Add Creamer-Water mixture and flavorings.
  3. 3.Cover your Mixer with a Hand towel (will splash a bit)
  4. 4.Mix on LOW until combined… stopping to get shortening off of handle when needed.
  5. 5.Once combined increase speed to MED (I used 3 on my KA) and mix until completely combined and completely smooth… fluffing up a bit.
  6. 6.With Hand towel in place …On Speed 1, add 1 pound of powdered sugar… Mix thoroughly.
  7. 7.Add rest of powdered sugar in a steady stream on Speed 1 until all has been mixed in.
  8. 8.Once mostly combined…. turn speed up to 6 for about 4-7 min. It will fluff up over the paddle. Once it has fluffed up so that it is end to end and you don’t see any pockets of air it will be perfectly smooth (abt 4-7 min).
  9. Sugarshack’s Icing is perfectly smooth, (I’ve never made icing so smooth as this and I have gone through tons of it) doesn’t need to be refrigerated, makes a big batch, and keeps for 2 weeks or more as it is non-dairy. Even after a week of sitting I don’t have to rewhip… it still the same beautiful smoothness as the first day.

    PS. Her How to Videos are AWESOME!! The best investment I have made since starting cakes! THANK YOU SHARON!!