Thanks Sue_dye I was wondering the same thing!

I made my SugarShack icing today and love love love it...I just messed around until I got it right...in my mixer it took the entire can of Crisco...(I haven't had the time to look into the sweetex yet...)
But I used the Princess Emulsifier instead and it is wonderful...YUM YUM YUM...THANK YOU!!!

IAM GOING TO ASK A DUM ? BUT WHAT IS SWEETEX?? IVE ALWAY MADED MY ICEING THE OLD WAY.BUT I DID VENTURE OUT AND GOT THE RATIO SHORTING AND I LOVE IT..

Does the powdered sugar need to be sifted?

No ma'am it doesn't just stream in

I hate sifting LOL if I do I just run a whisk through it

My question also is "what is sweetex?" and how do you disinguish 'hi-ratio' shortening? Is it printed on the label? I don't see that printed on any of the shortening labels in my stores around here.

I have the same questions. TIA

all I really know is that Sweetex is a brand name

xstitcher,

You should be able to find high ratio shortening at Bulk Barn in Canada. I have 2 near me and one one of them carries it. It's supposed to be an item they all carry though.

You can scoop it your self and buy small quantities or they will order a case for you. You get a 10% discount by the case.

I haven't made the icing yet, but plan to in the next couple of weeks.

HTH

You can order it from Country Kitchens in Ft. Wayne, IN. Their website is countrykitchensa

Can the extra icing be frozen? Can you make several batches ahead and freeze or with that hurt the taste, texture, or anything? Thanks for your input

Thanks punkinpie I'd appreciate that!

Just made this icing tonight and it's BEAUTIFUL!! Thanks for posting this Sharon! Oh, and it tastes amazing as well. I used Princess emulsifier and one bottle only had 7 Tbsp instead of 9 but it's still yummy. I have a couple of questions though.

1. Does this icing need to be refrigerated?
2. Can I freeze it? (I think someone else wants to know too. )
3. And have you ever used the flavored creamers for your liquid? I'm wondering if the flavor from the emulsifier would drown out any other flavors.
4. Another flavor question...can you make this in chocolate as well?
5. OK, and one more thing...can we pipe flowers with this? It just seems so creamy.

Thanks for the tips!!

Okay, I have another question myself. Has anyone used both the Wedding Bouquet and Creme Bouquet? If so, how do they compare?

Hi,

I was wondering where I could get some Princess emulsifier?

Thanks!

Sugarshack, I just got two of your DVDs and I love them!! Thanks for putting them out!! I have just received my shipment of High Ratio and am waiting on my scale for accurate measuring. In the meantime, I have the Cusinart Mixer with the 7 quart bowl. How much would I have to increase everything to get my frosting to come out right? Would you happen to know off hand??

TIA,
LuAnn

Here's one for the Australians out there... What ingredients can we use to try Sugarshacks recipe?? Now that winter is coming, I'd love to try some buttercream cakes, (which hopefully won't melt!) I have a 4 quart kitchen aid I guess since it doesn't seem particulary big. Has anyone here found any good flavourings for icing, or a good Ausie buttercream recipe equivelant?

You can freeze it...

I'd watch out using the refrigerated liqued creamer because some brands are sooo full of sugar it would be soo sweet..

sugar plum fairy, I was a devout creme bouquet user until I found out about wedding bouquet, now it is all I use, unless I customer requests a specific flavor. The WB is has a nice almond scent with a hint of citrus, the aroma is lovely and the taste is amazing. I still like CB, I just prefer WB..... I hope that helps you. I did read on another post that Alan from Global Sugar Art has ordered some wedding bouquet himself from B&B and will be selling it through his site in 8oz bottles... HTH!

Sharon, do you think the crisco amount would be the same or different as I don't have access to sweetex yet?

Hi Sharon, I know your getting bombarded with questions,but do you have time for mine at the top? (Feeling like a beggar on the street, holding out my recipe book. ) Thank you so much!!

I have had the same question on my mind as Aubrey2007, Sharon Z, can your BC be made into a Chocolate Buttercream? I have your BC DVD and my first Hi Ratio shortening coming this week. Can't wait to try all sorts of things with the recipe! Thanks!

sharon, I sort of wondered if Ms. Sharon knew it was going to be resold??? I didn't want to ask or stir up trouble, so hopefully everything is ok for them to resale her product... thanks for the post. I tried the chocolate too and it is awesome!

oops I meant Ms. Sandra

oh no worries! I am glad she has a distributor to help her out and you guys too!

all is good!