Sugarshack's Buttercream Icing

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.