Okay...this weekend I made the full recipe of the sugarshack BC. My Kitchenaid was completely overloaded. I ended up not adding all of the powdered sugar because the motor sounded like it was going to blow up, and it got pretty hot. Luckily the K.A. is still functioning, but my buttercream still came out with lots of air pockets, and I did not like the taste. Can anyone recommend a recipe and technique for making flawless buttercream that contains actual real butter?
Thanks
i make indydebis with butter instead of the crisco, and it comes out great. or i also like traditional american butter cream too.
xx
I'm a newbie but have been trying different recipies to compare the tastes and how they hold up to making my roses for class. I just used the All crisco Wilton recipe but used 1/4 c of the butter crisco then topped it up with the regular crisco. I actually liked it, it tasted buttery and held up for my decorating. I added a little of the wilton white food coloring to make it the pure white color.
Not sure if this is what your looking for but it worked for me so I thought I would pass it along 
Okay...this weekend I made the full recipe of the sugarshack BC. My Kitchenaid was completely overloaded. I ended up not adding all of the powdered sugar because the motor sounded like it was going to blow up, and it got pretty hot. Luckily the K.A. is still functioning, but my buttercream still came out with lots of air pockets, and I did not like the taste. Can anyone recommend a recipe and technique for making flawless buttercream that contains actual real butter?
Thanks
Did you use hi ratio, or sub in Crisco (in that case, you aren't going to get the results we all rave about, AND the taste will be less than desireable)
Did you follow recipe to a tee? Was the icing up over the paddle? If the icing was not above the paddle, it would be full of air. Very important steps which make all the difference in the world.
How about your liquid? Was it pretty hot? Again, very important.
Thanks Toni! And ya know, being a die hard SMBC freak, and only using SS in the summer, I must admit, I have never (and I've tried alllll of them) ever seen a frosting turn out more beautiful than properly made SS. Truly, truly, 100% bubble free, and smooth as glass. And it tastes pretty tootin good too. No grease, no heaviness, perfect!
WOW! I thought only I loved it as much as I do. Glad to know your right there with me.
When I have extra, I bake up some big ole chocolate chip cookies and put a nice blob between two and eat up some double doozies! My family loves them as much as they love the Great American Cookie Company double doozies.
It's so good to me I have to remind myself it's very fattening! I could just stand at the bowl and eat it with a spoon.
Sorry, guess I am showing my "piggy" side. I just can't help myself.
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