I recently made the sugarshack BC and have never had such a smooth BC. My only issue is that is was so soft. Even the lightest touch made an indention. It did not crust firm like the Wilton recipe does. I followed the recipe to the T (using the recipe for 6q mixer). Am I doing something wrong?

I used to have the exact same issue with SugarShack's buttercream and then I learned why - there was too much liquid in it and it wasn't stiff enough. I used to cream the shortening, then add the flavorings, then add all of the creamer liquid, and beat it until it fluffs up. Then I'd add the powdered sugar. Well, the last time I made it I creamed the shortening, added the flavorings, then added only part of the liquid (for my 6 quart KA mixer I used 5 T. flavorings and started with 15 T. creamer liquid). Then I added the powdered sugar. I found that the icing was too stiff because it was making that sucking sound, so I added 2 more tablespoons of the creamer liquid. That didn't quite do it, so I added 2 more tablespoons, but the sucking sound still happened. Finally, I added 2 more tablespoons and it went away. The result was the most perfect icing I've ever made, and the difference in the crusting was night and day. I'd never been able to get my softer icing smooth before, but I had no problems using any of Sharon's techniques with the stiffer icing. You might want to try that and see if it works. I remember reading a comment from Sharon on a post somewhere that her icing works better when it's on the stiffer side.

The exact recipe I used for my 6 quart mixer is:

3 lbs. hi-ratio shortening
4 T. clear vanilla flavoring
1 T. clear butter flavoring
21 T. hot creamer liquid (made from 1 c. hot water & 1 c. powdered creamer)
6 1/2 pounds powdered sugar

Hope that helps!

I made Sharon's buttercream over the weekend for a triple birthday. I like the fact that it's not too sweet but I followed the instructions word for word and ended up with icing that was waaaayyy to soft. I continued to use it this way and I need not say I had the hardest time ever keeping my fondant from sagging and sliding. I was very dissapointed. I believe the instructions should state wether or not you should really use all that liquid. My worst nightmare was that after a little while the icing was separating!!
The cake I made was the shoe box purse and shopping bag (in my photos) but it didn't turn out not even remotely like I wanted it to.

When I make my icing in the 5 quart exaclty as my recipe states; I get a pretty firm icing that crusts very well and never ever ever sags, slips, slides or separates. Ever.

So I humbly ask if you had problems.... did you us hi ratio shortening? Did you mix the amounts of everything exactly as stated on the recipe? Did you let the icing cool off before you used it? Did you fridge it or the cake at any time?

If ingredients are subsituted, or the ratios and amounts and process are not followed exactly as written, you may have variable results.

That being said, if the only issue you are having is that it is too soft; surely back off on the liquid amount or add more PS. Corn starch amounts do vary in different brands of PS, and your humidity may be factors as well.

Just wanted to give my 2 cents because I really want everyone to have success!

SZ

I love Sharon's recipe. I do find that when it's very humid here in the summer that I don't need to use as much liquid.

Don't just pour all the liquid in at once....try using 1/2 of the creamer mixture and then if you need more add a tablespoon at a time until you get the consistency you want.

It's also very important to use hi-ratio shortening (Sweetex brand if you can).

Keep playing with it because once you achieve the consistency you like to work with you'll love it.

Can any one tell me where I can purchase high -ratio shortening?

Hi-ratio shortening can sometimes be purchased at cake supply shops. It usually comes in a 50lb block, so they break it down and sell it in smaller increments. Or, you can buy 50lb and split it w/ a cake buddy.

To get the whole 50lb, you'll probably need a commercial account with a bakery supply place.

On another note, I make the 6qt recipe as well, but use a total of 21T liquid - anymore than that and my bc is soup! So I guess my thought would be that sometimes you start with a recipe, then tweak it to make it work for you. I love my bc and am so grateful to Sharon for all she's done to help not just me but lots of us by sharing it!

Global Sugar Art has the 50 lb blocks of Sweetex (Sugarshack uses Sweetex) or you can also buy the 4 lb tubs of high-ratio shortening from The Baker's Kitchen...I prefer to use the 4 lb tubs b/c I don't have the cake order volume that others have ... YET! I've never had any problems with the shortening (or sugarshack's recipe)

U have to remember...location is EVERYTHING!! If you live in the South like I do...u will DEFINITELY have to tweak the recipe...but it's SO WORTH IT!!

DON'T GIVE UP!!

You don't have to buy a 50lb block of shortening, you can buy in 3lb containers from Cake Supply www.****************** As a general rule, I always adjust the amount liquid I add to my icing. It varies greatly depending on the temperature/humidity, my particular bag of powdered sugar (especially if it's already open), etc. Just my 2 cents!

Thanks everyone. klat7292 I live in the very hot and humid south like U so how would I adjust the recipe. Add More sugar maybe?

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)

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!!

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

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

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).

I think you can freeze it ziplocks although i never have....

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.

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

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.

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.

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!

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!

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