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Sugar Shacks buttercream icing

post #1 of 10
12/2/08 at 6:00pm
Thread Starter 
ok, I know this one comes a lot about Sugar Shacks buttercream icing...BUT........I searched and found a forum post from sugarshack explaining how to make her icing. I am totally using her icing.....but I was wondering if anyone has her icing recipe but for way less icing. This is the recipe I found:

5 1/2 cups hi ratio shortening ( sweetex)
5 pounds sifted powdered sugar
liquid which consists of 1)flavorings and 2) a liquid I make by mixing powdered coffee creamer, one cup to one cup hot water. I make this liquid up a few cups at a time and keep it in the fridge till I need it.

I let it go for 5-7-minutes till creamy and smooth on about speed 6.

I don't think I need this much for 1 6 inch 2 layer round cake.
How do I break this down?
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post #2 of 10
12/2/08 at 6:15pm
Thread Starter 
Also,

Is crisco ok to use in this recipe? I live in Canada, so I am having no problems with it being to HOT here! lol
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post #3 of 10
12/2/08 at 6:20pm
I too am in Canada and use a variation of Sugarshack's recipe. I use hi-ratio shortening from the Bulk Barn (not sure if they have those in Alberta, but they are everywhere in Ontario). I use a smaller version of her recipe as I only have a 4.5 quart Kitchen Aid. Let me see if I can find the thread with the recipe for that...
Mommy to Colette (b. Oct. 4, 2006) and to my four-legged "baby" Otto (b. July 7, 2004)
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Mommy to Colette (b. Oct. 4, 2006) and to my four-legged "baby" Otto (b. July 7, 2004)
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post #4 of 10
12/2/08 at 6:22pm
OK here's one thread (although I think there was another that might have been lost in the crash):

http://www.cakecentral.com/cake-decorating-ftopict-580144.html
Mommy to Colette (b. Oct. 4, 2006) and to my four-legged "baby" Otto (b. July 7, 2004)
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Mommy to Colette (b. Oct. 4, 2006) and to my four-legged "baby" Otto (b. July 7, 2004)
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post #5 of 10
12/2/08 at 6:24pm
Here's the other one:

http://www.cakecentral.com/cake-decorating-ftopict-583376.html
Mommy to Colette (b. Oct. 4, 2006) and to my four-legged "baby" Otto (b. July 7, 2004)
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Mommy to Colette (b. Oct. 4, 2006) and to my four-legged "baby" Otto (b. July 7, 2004)
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post #6 of 10
12/2/08 at 6:29pm
I've heard of some using crisco and not having problems. The only way your going to know is if you do a batch and see what it turns out like. You can cut the portions down for every pound of conf. sugar you subtract, subtract 1 cup of the shortening. Personally though make the full batch, use what you need and put the rest in an airtight container. It will last a very long time. This will save you time and energy the next time you have a cake to do, because you already have the icing done up.
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post #7 of 10
12/2/08 at 7:09pm
I make this recipe all the time using Crisco...I love it and so do my clients...don't be afraid to use Crisco...Linda
Formally Lovincake...When you are down and out lift up your head and shout...BUY ME A PRESENT!!!
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Formally Lovincake...When you are down and out lift up your head and shout...BUY ME A PRESENT!!!
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post #8 of 10
12/2/08 at 7:46pm
Thread Starter 
Thanks everyone! I think I have the recipe down now....and I will go ahead and use crisco. I can't wait to try sugarshacks icing!!!!
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post #9 of 10
2/3/13 at 9:32am
I've never made this recipe before,but will be trying it to ice a 2 tier cake this weekend. How much powdered coffee creamer and how much water? Water has to be boiling or just hot?
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post #10 of 10
2/3/13 at 6:03pm

Use equal parts of creamer and boiling water (e.g 1/2 cup creamer and 1/2 cup water).  The hotter the water the better the creamer blends and dissolves.

 

I used Sweetex Hi-Ration shortening on this recipe the other day and I have to say the icing was so much smoother than it was with the hi-ratio I purchased from Country Kitchen.

 

Crisco would work but I think you will be surprised the difference that hi-ratio will make.

Thanks,

Myra
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Thanks,

Myra
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