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Perfect SugarShack Buttercream FINALLY!!!!!

post #1 of 126
Thread Starter 
I've been trying Sharon Zambito's (sugarshack) BC recipe for a few months and I could never get it right it was always loaded with air bubbles, then I realized maybe it was my kitchen aid, I have a 5 qt. but the bowl is very wide and goes up and down, not like the one Sharon uses (in her video) her's was taller and narrower and the neck of the KA bends back. I really didn't think this would make a difference I just figured I was doing something wrong and I'd never get it right..lol..today I used my sisters KA which looks just like the one Sharon uses and MY BUTTERCREAM CAME OUT PERFECT!!!! I'm so excited (if you couldn't tell) I could tell the different when it was mixing there were no air pockets.. I just thought I'd put this out there incase anyone else was having some problems... icon_biggrin.gif
post #2 of 126
That is great! I have a 6 Quart kitchenaid and cant get the measurements quite right for the air as well..Anyone have the recipe for a 6 quart mixer??

Thanks!!
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Yes I am legal. Now move on and bake..
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post #3 of 126
Quote:
Originally Posted by shannycakers

That is great! I have a 6 Quart kitchenaid and cant get the measurements quite right for the air as well..Anyone have the recipe for a 6 quart mixer??

Thanks!!

Well, mine is a 4.5qt KA and I can never get it right either!!! icon_cry.gificon_cry.gif I've used the 1 to 1 ratio and I still get a lot of air bubbles icon_sad.gif I am thinking that I want to buy a 6qt KA just for buttercream LOL icon_biggrin.gif
Sharon's recipe is for a 6qt KA
"Life is short...eat cake!"
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"Life is short...eat cake!"
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post #4 of 126
I have a 6qt and while I don't use that exact recipe, I can never get my crusting buttercream to be perfectly smooth without bubbles...even doing it like Edna...nothing. Oh well!
post #5 of 126
I wondered if that was my problem. I have the professional with the bowl lift and mine comes out with air bubbles. I'll have to e-mail Sharon and ask her how to adjust the recipe.
Christy

No one can make you feel inferior without your consent. -- Eleanor Roosevelt
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Christy

No one can make you feel inferior without your consent. -- Eleanor Roosevelt
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post #6 of 126
icon_sad.gif I have the 5 qt KA just like Bella-cakes & have the same problem with thie buttercream. icon_cry.gif Why would this be such a factor? Does anyone have the recipe for the 5 qt KA that the bowl goes up & down vs the whole mixer head tilting back? I really can't afford to go buy another mixer~~~ChRiStY_71, if you do get a hold of Sharon & find out what to do, could you please let me know the results?
~~~Kathie~~~

"IN YOUTH WE LEARN...WITH AGE WE UNDERSTAND!"
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~~~Kathie~~~

"IN YOUTH WE LEARN...WITH AGE WE UNDERSTAND!"
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post #7 of 126
So you girls think is NOT the size of the bowl but the depth??? hmmm, Sharon's indeed is a deep bowl and that's what keep the paddle submerged in the icing to avoid the bubbles....mine is a wide bowl. Okay, in that case, I'm going to increase my measurements and see what happens...some day I'll get it right!!! icon_rolleyes.gif
"Life is short...eat cake!"
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"Life is short...eat cake!"
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post #8 of 126
How long did you guys mix it to eliminate the bubbles? I made a huge batch one day so that my paddle was submerged, but still full of bubbles. Do you let it mix for a long time?

I know I have a noncrusting recipe that has to mix for almost 30 minutes before it smooths perfectly...but I was nervous to let the crusting kind mix for that long. Not sure why.....
post #9 of 126
I love sugarshacks B/C recipe, finally found one I like.
I have the 4.5qt KA I've found doing either 4 crisco and 4 p/s works fine for me, or even 4 1/2 of both are fine, liquids I use 2 tbsp creme bouquet and 2-3 tbsp clear vanilla, creamer/liquid 9-10 tbsp and add more if needed. icon_smile.gif
post #10 of 126
I used to have the exact same issue with SugarShack's buttercream until I found just the right recipe for my 6 quart KitchenAid. Here's the recipe I ended up with that works perfectly and results in the smooth icing that Sharon is able to get:

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!
"A positive attitude may not solve all your problems, but it will annoy enough people to make it worth the effort."
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"A positive attitude may not solve all your problems, but it will annoy enough people to make it worth the effort."
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post #11 of 126
Isn't it nice when something FINALLY turns out! I made this a few weeks ago and it turned out awesome. I was just so happy!

Melissa
post #12 of 126
I tried it this past weekend on my 4.5 quart and while it didn't come out exactly like Sharons it is alot better than my previous recipe.
I also used 4lbs of shortening and 4 lbs of powdered sugar, 2 tbsp of vanilla flavoring and 14-16 tbsp of creamer.
It is a bit off, I think that maybe it's that I'm not using the high ratio shortening and or that I was so stressed while making it. I kept running back and fourth from the youtube video on my computer and my kitchen!! I love the taste and it is much smoother and less grainy.
post #13 of 126
hey guys!

the shape of the bowl can make a difference; you have to adjust the recipe ( might take trial and error) till it covers the paddle and goes side to side all the way around the bowl.

my 5 quart recipe and someone else's 4.5 quart recipe is posted in the recipe section. and Queen was kind enough to post her 6 quart recipe above.

Do NOT give up! I will not allow it! icon_smile.gif It took me a few years to perfect my recipe in taste, volume, consistency and texture. You will get it by playing with the volumes, just keep the ratio 1:1 no matter what!

We will not be defeated by buttercream!!

Sharon Zambito

SugarEd Productions Online Sugar Art School 
www.sugaredproductions.com

 

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Sharon Zambito

SugarEd Productions Online Sugar Art School 
www.sugaredproductions.com

 

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post #14 of 126
OMG, I thought I was the ONLY one who couldn't get Sugarshack's recipe perfectly smooth. I just love the taste so I figured I could live with the bubbles.

QueenOfSweets - thanks for the recipe. Do you have the professional KA where the bowl lifts up and down?? I'm definitely going to try yours.

Kitagrl - you do have to let it mix for awhile. It won't crust up on you as long as the blades are moving.
post #15 of 126
Thanks Sharon...you are awesome! BTW...LOVED your grapsicle wedding cake!
Christy

No one can make you feel inferior without your consent. -- Eleanor Roosevelt
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Christy

No one can make you feel inferior without your consent. -- Eleanor Roosevelt
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