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What do you like about Sugarshack's buttercream icing - Page 2

post #16 of 27
5/25/12 at 3:19pm
I know this is an old topic and I'm sure if anybody will see this or not but.......

I'm looking for a smooth, crusting buttercream that tastes good but doesn't use butter (it's too hot here in CA) I don't have any Sweetex or high ratio shortening so I was wondering what I could use? Will Crisco work? And is there anything I'd have to do differently to this recipe if I used Crisco?

Thanks so much.
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post #17 of 27
5/25/12 at 7:00pm
Check your local grocery store brand. Marsh here where I live has their brand with trans fat (3.5 gr) and you can use that in place of the hi-ratio shortening. And it is normally cheaper than Crisco.
Thanks,

Myra
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Thanks,

Myra
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post #18 of 27
5/29/12 at 8:46am
My Family love SugarShack icing. It is easy to smooth. I have the DVD. My problem is Food Lion and Krogers stop selling the transfat shortening 3.0. I tried crisco - but not totally please with it. Do any of you know of a store in Virginia - that sell shortening with transfat. Thanks!
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post #19 of 27
5/29/12 at 8:52am
Quote:
Originally Posted by believer

My Family love SugarShack icing. It is easy to smooth. I have the DVD. My problem is Food Lion and Krogers stop selling the transfat shortening 3.0. I tried crisco - but not totally please with it. Do any of you know of a store in Virginia - that sell shortening with transfat. Thanks!



I think the Walmart Good Value brand is what Edna uses in one of her buttercream videos. She prefers Hi Ratio but if she can't find it, she uses Good Value. (I THINK....) icon_confused.gif
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post #20 of 27
5/29/12 at 9:15am
I saw the post and I thought "Everything!" I love the texture, the workability, the fact that it doesn't crack, that it has no airbubbles that it's bright white.

I am one to say that the hi-ratio does make a HUGE difference in the workability as well as the flavor. For the people looking for flavoring options. Look into some of the flavored coffee creamers. I use the powdered Italian Sweet Cream and touch of vanilla. I am not an overly sweet person so I also disolve a tsp of salt into my liquids. If you have a Hobby Lobby they carry LorAnn's Buttery Sweet Dough flavoring which is also nice in a frosting. I only use citrus flavoring if it compliments the cake but occasionally I do add a touch of lemon or lime juice if the frosting is too sweet. For the people who just won't go for a traditional buttercream, I do really like the Whipped Cream Buttercream recipe here on CC. It's between a meringue and ABC. Don't give up on this recipe. It's the best and try your local cake store for the hi-ratio.
OK - sorry this is so long but one last note. Sharon and someone else gave me the tip of using the windex wipes to clean my mixer. OMG, I have a beautiful clean mixer in minutes now instead of the hour it used to take me to get it really clean.
Visit me at www.keeponcaking.com for tutorials and other cake stuff.
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Visit me at www.keeponcaking.com for tutorials and other cake stuff.
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post #21 of 27
5/29/12 at 10:04am
What is the basic recipe? I cant access it here and I have 3 12 inch layers and 3 6 in layers crumb coated and ready to go but can't get to the usual viva recipe I use...would love to try this one but I can't access it either
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post #22 of 27
5/29/12 at 10:20am
I'm doing this off memory do forgive me if it's a little out if order - recipe for a 5 quart KA mixer;
5 heaping cups shortening (preferably hi ratio)
5 lbs of powdered sugar
2-3 tablespoons of the flavoring of your choice. (vanilla/almond/Creme bouquet etc)
10-12 tablespoons HOT liquid (make liquid by heating water in microwave and dissolving equal parts powdered coffee creamer and water-meaning add 6 tablespoons of creamer to 6 tablespoons of boiling water )
Dissolve a tsp of salt into hot liquid

In mixer, combine shortening, flavoring and 3/4 of your hot liquid. How much liquid is heavily determined by the brand of shortening you use. So it's a little but of guess and check until you get the right consistency.

Mix the shortening and liquid until very smooth, then add a portion of powdered sugar, cover your mixer and blend well, then slowly keep adding the powdered sugar until well blended. Scrape down sides occassionally. After completely blended let mixer run another 5-7 minutes. You are going to think it will over flow but it won't. It's messy but worth it. Make the full batch and freeze the left oversicon_smile.gif

Last step- order Perfecting the Art of Buttercream at www.sugaredproductions.com to learn how to leverage this BC for a perfectly smooth cake!
Visit me at www.keeponcaking.com for tutorials and other cake stuff.
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Visit me at www.keeponcaking.com for tutorials and other cake stuff.
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post #23 of 27
5/29/12 at 1:54pm
.........looking for a smooth, crusting buttercream that tastes good but doesn't use butter (it's too hot here in CA)........

where in CA are you? I have used a recipe similar to this one w/butter and had NO problems with iticon_smile.gif (I'm in the cnetral valley: Fresno/Visalia area)
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post #24 of 27
5/29/12 at 2:07pm
I'm in Bakersfield (not too far from you)

Can I get your recipe? I have to make a wedding cake soon. It's actually going to the area you live in. LOL

I don't have air conditioning in my house, just a swamp cooler, so I need something that will be OK in a warm house.

Thanks so much. icon_smile.gif

Quote:
Originally Posted by kakeladi

.........looking for a smooth, crusting buttercream that tastes good but doesn't use butter (it's too hot here in CA)........

where in CA are you? I have used a recipe similar to this one w/butter and had NO problems with iticon_smile.gif (I'm in the cnetral valley: Fresno/Visalia area)
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post #25 of 27
5/29/12 at 3:08pm
WM Great Value took the trans fat out of their shortening. Aldi did too. I can still find 3% at my local Shop N Save.
I love using this recipe. I have started only doing 4 cups/ 4 lbs in my 5qt KA. the full recipe was getting all mucked up at the top of the beater in the spring. I also just purchased a pouring shield. With a bit of plastic wrap to finish up the coverage, the mess factor was WAY less!
Linda
...above all, try something
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Linda
...above all, try something
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post #26 of 27
5/29/12 at 3:25pm
this recipe is smooth, creamy and holds well in California Heat...I modified for the lack of humidity here in Cali and add 1 cup of the coffee creamer mixture instead of the 10- 12 tblspns....it's a fantastic recipe, holds well in heat, crusts beautifully and holds color well also...I order the Hi-Ratio via mail order as I think it truly makes a difference.
All of us, at some point in our lives are faced with something that we didn't expect and never wanted. What defines us,is what we do with those things that life gives us. Very often whether we are cursed or blessed is simply a matter of choosing.
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All of us, at some point in our lives are faced with something that we didn't expect and never wanted. What defines us,is what we do with those things that life gives us. Very often whether we are cursed or blessed is simply a matter of choosing.
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post #27 of 27
5/30/12 at 5:36pm
Interesting that qubanqtee & my recipes that were in the body of our posts are not showing icon_sad.gif ?
Here is the recipe for Mickeebabe:

Variation of 2 of everything icing (for a crusting b'cream)
1 cup butter at room temp
2 cup shortening (I have always used Crisco)
2 powdered sugar
2 Tablespoons flavoring (*see note at end)

Cream butter and shortening for 5-7 minutes; add about 1/3 of the sugar & cream 5 minutes; add another 1/3 of the sugar along w/the flavoring; cream 5 minutes; add the remaining sugar, creaming for 10 minutes.
*Flavoring can be *ANY!* you want. I use 1 Tablespoon vanilla, 2 teaspoons butter flavor and 1 teaspoon almond.
I usually kept this mixed in lg amount to use in both cake batter & icing, & just measured out 2 T of the mixture.
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