I've always used Wilton's buttercream recipe but I've been having problems getting it to get perfectly smooth. Is it there a better recipe that doesn't form bubbles as easily or crack as much? Help!!

Help please!!! I need to make a cake tomorrow!

check out sugarshack's threads... she has a recipe & method that is outstanding....looks like fondant

Yep! Sugarshacks recipe rocks in taste and smoothness. I have tried several different bc recipes for taste and smoothing and hands down this one gets my vote.......customers love it too.

For my 5 quart KA stand mixer I use;

4 cups Hi-Ratio shortening
1 plus tablespoons flavoring (flavor to your taste)
1/4 cup hot liquid ( make hot liquid by dissolving 1/4 cup powdered coffee mate into 1/4 cup boiling water. Makes a little more than 1/4 cup so measure what you pour into the shortening)
4 pounds 10X powdered sugar

On medium setting cream shortening, flavoring and hot liquid until totally creamy and smooth. In a slow steady stream add powdered sugar until all is incorporated. Scrap down sides of bowl. Mix until smooth and creamy. Scrap down sides of bowl and mix one final time, about 2 or 3 minutes. If it is to thick for icing the cake add 1 teaspoon at the time of hot liquid until it is the consistency you desire.

I have substituted 2 cups of butter for 2 cups of the Hi-Ratio shortening and it is delicious and it smooths and crusts just the same.

Sugarshack's recipe has given me the absolute best results as well. I figure if I can get smooth icing with it anyone can!

Where do I find Sugarshack's recipe? Is that what you posted Teekakes?

janetwitson, yes that is Sugarshacks recipe

Editing to say here is the link to Sugarshacks complete thread. It is up to 35 pages now. http://forum.cakecentral.com/modules.php?name=Forums&file=viewtopic&t=19948&postdays=0&postorder=asc&&start=0

hey there folks!!

Just a note, in my 5 quart mixer I use approx 5.5 cups hi ratio, 5 pounds PS and 16 TBS total liquid.


THT!

hey there folks!!

Just a note, in my 5 quart mixer I use approx 5.5 cups hi ratio, 5 pounds PS and 16 TBS total liquid.


HTH!

Hey Sharon! I know you do, that is why I posted a link to your original thread. I simply scaled it down a little so I don't have the mess when I make the frosting. I have this "thing" about a mess while I am doing cooking of any kind! Same recipe though, just a bit smaller scale. Still can't get over how perfect this icing makes up time after time after time!

WOOPS; I misread your post and thought you wrote 4 quart mixer, so I was posting for the 5 quart mixer.

I need my eyes checked!

SORRY!

SAVE

wiltons bc doesn't hold up as good as it used to due to shortening brands switching to non transfat ingredients. i found they have a much lower melting point

Another silly question:
What is hi ration shortening? And how many cups are in 5 pounds of powdered sugar? (We don't go by pounds over here in Canada)

Hi ratio is a commercial/bakery grade shortening with more emuslifiers in it. makes a creamier, smoother , better mouth feel and more workable icing.

4 cups=one pound, so 5 pounds= 20 cups (I think) LOL

AWhere can I get high ratio shortening?

AAlso what is 10x powdered sugar? And how do I know if it is too thick. I'm just not sure will I have it too thick or thin it too much and this will affect my ability to make it smooth?

[QUOTE] 4 pounds 10X powdered sugar If it is to thick for icing the cake add 1 teaspoon at the time of hot liquid until it is the consistency you desire.

[/QUOTE]

AI've also had issue with the Wilton recipe but everyone loves it so I don't won't to change the recipe. Attached is the latest cake I've iced and it's def not perfect but I think I just need to practice more with a pastry scrapper. [ATTACHMENT=1461]image.jpg (383k. jpg file)[/ATTACHMENT]