I was planning on using this icing recipe for my son's bday cake and was wondering if I could use regular crisco instead of the hi ratio stuff.

Also, was what flavorings do you all use? In the video, I think she uses wedding bouquet, which is not available to me.

Thanks so much.

You can use regular shortening and whatever flavors you have on hand.

I use vanilla and a touch of almond to accent the vanilla. Yum!

Do you use the same amount of regular crisco as you would the hi ratio? And....... does it taste similar?

I have never used the hi ratio. I know that you use the same amount, but from what I understand, the hi ration has a much better texture and doesn't leave any greasy feeling in the mouth. I think it is a lot creamier, but I'm not sure of the actual flavor of it.

all of the above answer are correct! Thanks guys!

i swear by hi ratio. I have tried it both ways and the money i save (3-4 bux) isn't worth it.


I use creme bouquet to fantastic reviews.. but I am going to try kahlua

and I am also going to use "dulce de leche" coffee mate instead... Sharon have you ever tried other flavored coffee mates????

I don't know what flavoring I would use with it.. but I will mess around and let you know

Also, Sharon, I asked my parents for your DVDs for my birthday!

I hear such great things, and have heard many tips but everyone suggests them

I just asked Sharon that same question - no she only uses unflavored coffee mate. I am also going to try with flavored - italian creme - let me know how yours turns out too. One cc member said that it made theirs sticky, but I am wondering if it was a humidity thing.

hmmmm. i wont need mine for like a month so i will try to remember

I bet there is a dulce de leche flavor out there somehwere.. lol.

Hey ya'll!

I have only used the plain flavor cuz the wedding bouquet is all i need for perfect flavor. But you can surely experiement with different combos!

I agree that hi ratio makes a tremendous difference, but some cannot get it and it is expensive. If they ever quit making Sweetex though, I quit cakes.

Rocketgirl that is so cool! How old are you? Do we have a young caker in our midst?

22.....

Started with Wilton when I was 15... but recently got into seriously making in the last year or so..

I hope I am a sponge and I try to read and learn about decorating as much as possible

Your info and website have been so inspiring. So while I am a student and don't have the money to buy your DVDs I am trying to get my rents to buy them... tho I asked them for an airbrush gun too.... lol.

We will see Thank you for all of your advice

WOW, sugar shack. I just went through your photos and I think I have a cakecrush on you!!! AMAZING!!!!

Just a quick note about flavored creamers, they also add a lot of sugar to your icing. I tried a french vanilla one and it was sickenly sweet. The regular stuff is fine though, so that's what I'm sticking with.

Cakecrush!!!! I <3 it!!! haha. best thing of the day.

akgirl- I didn't even think about the sugar. Maybe I will explore flavorings first.. I love the sugarshack recipe but each batch costs me about 20-25 bux! So i don't wanna ruin a batch..

I'll post when I experiment

Sharon, I just love the fact that your BC recipe tastes AWESOME. I use to make wilton and it was horrible.... I thought I needed to buy my icing in order for it to taste yummy.. and smooth nicely.

I can't wait to get your dvds and learn... i mean the forum helps... but if i can support your techniques, plus gain more from them I am alllll about it

OMG - just finished making Sharon's buttercream and it was absolutely amazing!!!!!!! I did a test with a shortening called good value - some cheap generic that has trans fats - cost 3.00 for a 48oz can. Holy moly - I don't know if it was the wedding bouquet, the creamer (used italian creme by coffeemate - powdered) or the shorening but it was just awesome. What a time saver trying it out, now i don't have to run and get a 50 lb block of hi ratio. The icing does NOT taste like a shortening icing. I used 2T of the wedding bouquet and 1T of wilton butter. Absolutely fantastic - you saved me!!!!!!!

Okay, now you all have me wanting to try Sharon's icing again!! I had issues the first time I made it including using zero trans Crisco, and trying to cut the recipe down to work in my 4.6 qt. KA. It was kind of gritty and didn't crust. I enjoyed that it was less sweet, but obviously I messed things up.

Does anyone (or Sharon, since you've been in on this thread!) have the proper proportions for my smaller mixer? I can't make a fair judgement on the icing until I know I've made it exactly right, and I haven't wanted to "test" it out again on my own, since I wasn't so successful the first time around. Oh, and I have Sweetex now, so I'm anxious to use it!

Thank you in advance!

Hi Callysa. I have the 4 1/2 quart and I did 4 1//4 cups shortening to 4 lbs powdered sugar. Used 3 T of the flavoing and then aded the water/creamer by T for a combined total of 13T. Hope that helps.

I also felt that gross sifting was neccesary - I hate Dominos powdered sugar! Never sifted enough!

Try taking out 2 cups of the shortening and subbing in real butter... Oh my goodness - it's heavenly!

i use her 5 qt. recipe.. and make it in my 4 1/2 qt KA... its messy but works

Sharon i have your DVD's

I have to chime in also. Sharon I love your icing (will never go back to my old one) and love ALL the DVD's. Can't wait for the new ones!!

I have used Sharon's BC recipe for year and a half now, I will never go back to my old recipe. Her recipe is what I found works for me.

I have used the WB flavoring, Butavan and my combo of French Vanilla coffee mate powder, 3 to 4 tablespoons of butter flavoring and 1 tablespoon of french vanilla blend...this the one I use the most.

Callyssa, when I first tried her recipe it didn't turn out right for me (trail and error) , but I kept on trying and I got it Even if you use another recipe, her tips will still work when it comes to making a smooth icing with little to no air bubbles.

Heres a link to the thread about her icing recipe and tips, beware it is very long, but a wonderful thread.
http://www.cakecentral.com/cake-decorating-ftopict-19948-buttercream.html+tips

God Bless,
Sharon

I love sugarshack's bc! I use crisco though since high ratio isn't available to me. I've noticed that my bc has a slight bitter taste to it though ans was wondering if it could be my vanilla? Right now I'm using up a big bottle of CK clear vanilla...has anyone else had this problem. It's very slight, but I can taste it. Also having problems making flowers w/ it...to soft I guess. Otherwise, it's my go to icing for smoothing on cakes.

oh yeah...love Sharon's perfecting bc dvd!!

When I tried this recipe it was not very good. When I mixed the creamer with the boiling water it clumped all up. I did not like it.

cakebaker: I didn't use any meringue powder.

bostonterrierlady: how much powdered creamer to boiling water did you use? Sharon suggests equal parts I believe. I'm curious, as this has never happened to me before.

Thanks all!

places to get hi ratio:

global sugar art
into the oven
bakers kitchen

The coffeemate should not clump if the water is boiling. you just give it a vigorous stir and it all smooths out.


The bitter icing: I really have no idea but I would suspect the flavoring because nothing else in it is bitter.

(PS> we sre shooting next week! and check out my blog)

yummymummy, it could be your vanilla (not sure), but I have read in other post...were others have said that some brands of vanilla flavorings don't taste as good as others. Maybe you could try another brand and see if that helps.

Also you may be right about your icing being to soft for flowers, I make this recipe kind of stiff so I am able to make flowers and pipe with it. Beside the fact that I like a stiffer icing for icing my cakes. I do how ever will make it a little softer if I am doing cupcakes. I agree with you, her BC dvd love it!

bostonterrierlady, I also have had no trouble with the powder creamer. I use boiling water with the powder creamer (same amounts of each) and stir well. Maybe it could have been a bad batch of creamer...I know you can get a bad batch of PS, so maybe it can happen with powder creamers also.
God Bless,
Sharon