Toristreats , Martyz, I swear if you try this icing you will love it...after making the it 1st. time, I have never look back and never will, best icing recipe I have ever made.
This why I love this recipe and icing,
1. easy to make
2. no milk, no butter
3. very very smooth & creamy
4. everyone enjoys the feel of the texture of icing
5. crust very good
6. easy to work with
7. It is a really nice white color, no yellowing for me (but then I use clear butter flavoring)
8. and everything else I can think of
Give it a try Martyz, go for it
I've been reading backwards and came across problems with too much air. I'm curious about air pockets? How can I tell if I've whipped air into my icing? What am I looking for? Does it affect taste, texture, spreadability? I have a standard elec mixer and make one batch of icing for family with both margarine and shortening, so it's not a full bowl. The other day I used the bigger bowl, usually I use the smaller bowl for icing. I'm not decorating with it, just icing the cake. I like the flavor just fine - although I look forward to making it other ways.
I refrigerated Sugarshack's icing the evening that I made it. The next day, i took it out of the refrig and it was hard as a rock. Has anyone ever had this happen to them? I had to "dig" it out of the bowl and add hot creamer mixture to it and rewhip it. I now have it sitting on the pantry shelf.
Once rewhipped, it piped my decorations great! I think my hands were a little bit hot because sometimes it looked like they were trying to melt. Anyone have this problem?
Everyone loved the icing on the cake that I took to work today. Thank you so much, Sugarshack!
youtube has a video clip of sharon making her buttercream if anyone wants to see it. thank you guys i love this website!
Has anyone used the Bakemark brand of high ratio shortening. Thats what available at the supply store in my area?
Thanks for your help!
Debbie
Does anyone know how much BC (Sugar Shack's) you need to put on the cake before you cover it in fondant? The last cake I covered I think I put too much bc on. On her bc video there is alot of bc on the cake. I don't think I should use the same amount.
Also should I even attempt to make SS bc without hi-ratio? It would take me a week to get it delivered and I have 2 cakes this week. Is anyone happy with their SS recipe with Crisco or Walmart?
Thanks to any replies.
I would like to use the Wilton Clear Vanilla Extract for flavoring in this recipe. Can someone recommend how much I should use for one batch of buttercream?
Sharon, I tried making your butter cream however I used Wal-mart brand shortening. I saw someone post that it was a decent stand in to hi-ratio. I can't get it where I live and I haven't ordered it yet. Anyway, my bc was really grainy and a bit slimy (greasy) I'm assuming the slime was the shortening but why the graininess? Any ideas on how to fix it? I watched your youtube video as I made it too.
I love your videos, I have two! and my cakes have improved, ever so slightly, practice, practice, practice!
I made Sugarshack's Buttercream on June 20th. I have had it in a tupperware on the counter since then. How long can I continue to use it?
What do you mean by high ratio shortening? That may be a stupid question, but I am still new at this? How much of the liquid mixture do you use at a time?
Oh my goodness, I am finally done reading this thread, 5 days and 39 pages later. There are so much good info on here. Thanks Sharon for generous tips and tricks. Oh and Granny, you are the bomb on commenting and helping out people. And of course everyone else's comments and stories help a great deal.
I am making a cake this week and I will try Sharon's BC. I can't get hi-ratio here though (I live overseas, hubby is in the military), I will have to try it with crisco. And I don't have a KA stand mixer, I just have my hand held one. Let's hope that will turn out alright. Cross your fingers for me.
Hello every one. I am new in Cake Central and I do not know how to save this thread. Can any one help? Thanks.
What happened to the thread? It just quit in August! So, does anyone know if Sharon gave us anymore fabulous, really treasured tips since then?
What happened to the thread? It just quit in August! So, does anyone know if Sharon gave us anymore fabulous, really treasured tips since then?
It keeps telling me that "No Posts Exist"... after page 40 and I spent my whole morning on this and this is what I end up with after all my "reading dedication"
My eye balls are bugging out and my heart is pounding from all the excitment! I may just Squeal! Maybe I'll fly around the room instead because this post is just that great!
Many thanks to all those who tested and wrote their experience in here! What a wealth of info! I can't wait to try this out when I get my KA!
I feel like you just gave me a peice of your heart...SugarShack I will treasure it!
I think my icing is pretty sweet, but I have had customers say they like it because it's not overly sweet... go figure. The magic to the taste of my icing is that flavoring mix I get locally, it is divine..... I have no advice on adding chocolate ( never tried).
the roses at the base of the tiara cake are bc ribbon roses done with a tip 104 on a rose nail over hershey kisses. i add corn syrup to stiff Bc icing, and pipe them a few days ahead. they firm up enough to transfer them, but still soft enough to eat.
Didi I dont know what bond paper is... just use paper, any kind of paper... it will work fine!
Do you still have the photo of the Tiara cake with the roses on it? I have been trying to make roses with you bc recipe, but I made it too soft I think. Just trying to see some made with your recipe
Hi Sugarshack.
I came across Wedding Bouquet flavor on Baker's Kitchen (http://www.thebakerskitchen.net/index.asp?PageAction=VIEWPROD&ProdID=2785). Do you know anything about their version; heard or tried it? Just wondering if it would be compatible to the WB brand you use.
Thanks.
is sweetex a type of crisco? also i'm trying to find a bc that is not so sweet, i had a lady make cakes for my kids when they were young, and her frosting was just wonderful. Thanks and welcome you're addicted
i've gotten to pg 38 and can't get any further, but am so excited to try this tonight for a babyshower cake for Sat morning. I have to use crisco, but hopefully it will be ok.
Thank you for sharing your Buttercream recipe and tips! and for sharing your wonderful pictures!! You are an artist!!!!
RC
Hi Sugarshack.
I came across Wedding Bouquet flavor on Baker's Kitchen (http://www.thebakerskitchen.net/index.asp?PageAction=VIEWPROD&ProdID=2785). Do you know anything about their version; heard or tried it? Just wondering if it would be compatible to the WB brand you use.
Thanks.
No, this is not Wedding Bouquet by B and B. This is something else, but I have never tried it L(
Hi Sharon,
I'm a newbie, searching for the right buttercream. I love your website and your cakes also. I'll also be checking out some of those videos. I have a question for you, About how much total liquids make up those flavorings? Three tablespoons, 2 teaspoons? Thanks for sharing your recipe and your techniques. Way cool.
Sharon, can the flavoring brand you use still be ordered from the same place as listed further back in this thread? I'd like to order some and give it a try. Please let me know. Thanks! And by the way, this has been a very informative thread. I couldn't sleep last night so sat down and finally read it all the way through. Some very good advice in here and I'm definitely going to try your BC recipe very soon. Loved all the comments, tips and sharing going on here. Hopefully I'll be doing the Sugar Shack cha cha soon!
Sharon!
I am using your buttercream for a wedding cake, and was wondering how long I can wait to apply the second coat after the crumb coat... I crumb coated them last night and planned on adding the textured design this afternoon, and realized that I haven't used this icing before should have asked you first... I'm afraid I am going to apply the second coat and it's going to not stick & fall off!!! I know it's probably a silly fear, but I can't help it! lol
I have a wedding cake to do for tomorrow afternoon. I am going to frost it tonight and was going to put it in the refrigerator until delivery tomorrow. I have heard so many different opinions, but I want it to be perfect- it is for a relative who has a lot of influence at the Country Club where she works and I want to make a good impression so I can get more orders. Do I need to cover my cake after I ice it with buttercream? It is three tier, with fondant lace and roses.
When I add color to my BC it looks fine, but when I go to ice a cake or pipe, it has white specks all through out it. Kinda like the coloring is mixing with the shortening. I have tried everything and it always turns out like this. Any suggestions?
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