Cake Central › Cake Forums › Cake Talk › Cake Decorating › SugarShack Buttercream
New Posts  All Forums:Forum Nav:

SugarShack Buttercream - Page 2

post #16 of 34

www.******************

Sharon Zambito

SugarEd Productions Online Sugar Art School 
www.sugaredproductions.com

 

Reply

Sharon Zambito

SugarEd Productions Online Sugar Art School 
www.sugaredproductions.com

 

Reply
post #17 of 34
Quote:
Originally Posted by klat7292

Just recently, I added about 1/2 c more of shortening (I really did this by accident and it actually was what I was looking for all along!! - SO CREAMY, but definitely did not make it any softer - really it made it stiffer).. I only use 1 c of liquid to 4 1/2 c shortening / 4 lbs PS (2 bags) - this seems to work out for me... ( I also use flavorings with it -so that adds some more liquid) icon_biggrin.gif

I also added 1 tsbp of meringue powder to my latest batches and that seemed to help make it crust better (because of all the humidity)....U just have to play with it ... I LOVE SUGARSHACK'S RECIPE!! thumbs_up.gif



Thanks, I have never used the meringue powder before I am going to try this.
post #18 of 34
Okay, found a site that sells the 50 lb. sweetex brand. How do you store it? I've never used the sweetex because I didn't know how to store it, just the smaller buckets. I've always had pretty good results but maybe they'd be better if the sweetex brand was used. Does anyone have any hints for those of us who are hobby bakers about storing such a big block.
thanks
terri
post #19 of 34
Sharon's recipe is fabulous! I can't wait to make it in my new 6 qt mixer. I figured out in my smaller mixer that if I just start with less liquid and get the powdered sugar mixed in as best I can, then I add liquid to get it to the consistency that I need.

It always spreads on so smooth, and I love that it holds up so well in the humidity.

I'm just a hobby baker so I don't buy the hi-ratio, but I still get wonderful resutls with store brand vegetable shortening with transfat. I can only imagine how beautiful it would be with hi-ratio. However, there are just too many factors that are preventing from using (price, availabilty, need).
post #20 of 34
I think you can freeze it ziplocks although i never have....

Sharon Zambito

SugarEd Productions Online Sugar Art School 
www.sugaredproductions.com

 

Reply

Sharon Zambito

SugarEd Productions Online Sugar Art School 
www.sugaredproductions.com

 

Reply
post #21 of 34
I lined a plastic container with plastic wrap, weighed out the amount I need per batch, pressed it into a block in the container, wrapped up the plastic around it, wrapped the plastic covered block in foil, then stored all the foil blocks in large labeled bags in the freezer. Pushing it into the blocks makes it stack easier and conserves freezer space.
No good deed goes unpunished...
the greater the deed,
the greater the punishement.
Reply
No good deed goes unpunished...
the greater the deed,
the greater the punishement.
Reply
post #22 of 34

Is the 3lb container sweetex or is it another brand? If its another brand will it be just as good as the sweetex?

post #23 of 34
Quote:
Originally Posted by grandmom

I lined a plastic container with plastic wrap, weighed out the amount I need per batch, pressed it into a block in the container, wrapped up the plastic around it, wrapped the plastic covered block in foil, then stored all the foil blocks in large labeled bags in the freezer. Pushing it into the blocks makes it stack easier and conserves freezer space.



thumbs_up.gif That sounds like a GREAT idea....(now if only I had the freezer space...) icon_rolleyes.gif
In order to succeed, your desire for success should be greater than your fear of failure ~Bill Cosby

http://tastefullyyourstreatsandmore.blogspot.com/
Reply
In order to succeed, your desire for success should be greater than your fear of failure ~Bill Cosby

http://tastefullyyourstreatsandmore.blogspot.com/
Reply
post #24 of 34
I have to say that I LOVE her recipe!! I get so excited everytime I make it because it is just beautifully smooth, and that just excites me, guess I am kind of weird! LOL! It crusts very nicely, and I have even been using regular shortening this summer because I couldn't get Hi-Ratio shipped. I think if you are looking for an icing that get hard or much firmer you need to go to ganache or all butter buttercream.
post #25 of 34
I live in Hawaii and I purchased all of Sugarshack's dvds which I just finished watching and I love all of them. I made the frosting last week and had great results and reviews. I don't think I'll ever make any other buttercreme again. It's very hot and can be humid also, but so far the buttercreme has been great. Thanks Sharon.
post #26 of 34
The only time I have had problems with it not crusting is when I haven't been able to get hi-ratio shortening (this summer). But, now that I'm legal, a local wholesaler sales it and I was finally able to get it! YAY!
post #27 of 34
I've been using Sharon's recipe for almost two years now. Mine always crust, but from time to time I get a batch that's a little soft. I've learned it's usually something I've done differently- just because I'm in a rush or just airheaded that day.

For a while I kept letting it run at the highest setting on my KA- big mistake...it kept looking whipped! I need to keep it on speed 6 for it to come out great. I also live in the South and have realized that you need to factor that in and just add more ps or less liquids on very humid days- then it comes out beautiful!

MissRobin...I also get excited every time! I made a batch recently and I watched her youtube video just before to make sure I covered all the steps. It was so gorgeous!
post #28 of 34
Sugarshacks buttercream is excellent but where i live . They dont sell high ratio shortening. Can i subtitute it with crisco?
post #29 of 34
Quote:
Originally Posted by iagurcia

Sugarshacks buttercream is excellent but where i live . They dont sell high ratio shortening. Can i subtitute it with crisco?



not crisco, but any store brand that has trans fats in it will work thumbs_up.gif

Sharon Zambito

SugarEd Productions Online Sugar Art School 
www.sugaredproductions.com

 

Reply

Sharon Zambito

SugarEd Productions Online Sugar Art School 
www.sugaredproductions.com

 

Reply
post #30 of 34
Iagurcia, I love the recipe and am grateful for Sharon's sharing it with us. I used Sweetex, but find it is just too expensive for me to mail order it all the time. I found that it is getting more and more difficult to locate trans-fat shortenings, even in independent stores. (Forget Aldi and WalMart here, they no longer carry it.) But if you have a Sav-A-Lot anywhere you, you might find success. You would laugh if you heard me whoop with joy when I saw trans fat on the label. People must have thought me nuts to rhapsodize over shortening!

Jan
If you have knowledge, let others light their candles on it.

Never fear shadows. They simply mean there's a light shining somewhere nearby.
Reply
If you have knowledge, let others light their candles on it.

Never fear shadows. They simply mean there's a light shining somewhere nearby.
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cake Decorating
Cake Central › Cake Forums › Cake Talk › Cake Decorating › SugarShack Buttercream