Perfect SugarShack Buttercream FINALLY!!!!! - Page 8

Flavoring

Okay. I already use the 4tablespoons that is requested. The icing is pretty sweet as it is. I"ll try it out and see what happens.

Thanks!!!

I had planned today to make a batch of this, and I'm glad I checked on here, because I also have 4.5 Qt KA. It was almost coming out of the bowl. I used the recipe above. My variations were, high ration shortening, 2 TBS of Clear Vanilla and 1 tbs of butter flavor. I ended up using about the same amount of creamer liquid as above. My results were mixed. The flavor was a bit chemical(possible due to clear vanilla) and powdery. My texture seems very stiff and when I pull the back of a spoon through it, I find some air bubbles. Nonetheless, since I plan to use it in the next few days, I left it at the stiff consistency and colored it. I plan to thin it out a bit when I get ready to re-whip in a few days. I love SS's videos and I thought this recipe would be a great buttercream for an outdoor cake. I'm in Florida and need something that won't melt off the cake [/quote]

I reflected a little on what could have gone wrong with this recipe, as I had made it once before when first viewing the buttercream video. I think these things may have made a difference in why my BC was so stiff and powdery and grainy.

Creamer- I used store brand not coffeemate. I picked up some coffeemate this week, and noticed it has a much more smaller grain than store brand.

Powder sugar- I used Target Brand ( the one in red package) I now purchased Domino as the package does state it's pure cane. Target brand does note specify.

I also think P.Sugar may need to be adjusted depending on the area you live in, versus just dumping all of it in the bowl.

Either way...everyone loved it, and after some alterations by adding flavored liquid creamer I made it work. And just covered up the grainy spos with decorations.

Made my third batch of this recipe yesterday in my 4.5 quart kitchenaid. Previously I had used 4 cups of store brand shortening that had 3.5 trans fat with 4 lbsl(16 cups) of powered sugar, 2 tbs of creme bouquet, and 10-13 tbs of coffemate liquid. It came out OK with small tiny air bubbles which easily smoothed out. My last batch I used 4.5 cups of hi-ratio shortening, 18 cups of PS, 2 tbs of creme bouquet, 11-14 tbs of coffemate liquid. This was much better, no air bubbles, smooth! I first creamed the 4.5 cups of shortening for about a minute, added the creme bouquet and let cream for about 30 seconds. I added about 9 tbs of coffemate liquid. Let that cream together. I separated my PS into 3 batches, adding 6 cups of PS in each batch. On speed 1, I added 6 cups it came together easily. Stopped, scrapped, and started KA and added 2 tbs of liquid, added 2nd batch. Once it came together again, I stopped scrapped down and started adding the 3rd batch. As soon as I started hearing the sucking noise(which was about half way through of adding third batch of PS), I added more liquid and continued to add the rest of PS. If you still hear the sucking noise add a few more drops. Keep scraping down because it will come over the bowl. In my 4.5 KA the icing was up past the paddle and into the springs. Once the icing was scraped down into the bowl I had no more sucking noise and I turned up the speed to 6 and let it mix for 6 minutes. It came out perfect! Sorry for the long post but I know how frustrating this can be, hope it helps.

VNatividad thank you very much!!! I will certainly follow what you did and I'll report to you...
I too have a 4.5qt KA and have struggled sooo much trying to get a smooth batch!! so far, I've never been completely satisfied...once I remember getting a semi-smooth batch and I was ecstatic
I'll continue trying

This post has been so helpful! I haven't tried this method/recipe yet, but plan to soon. I have a few questions to those of you who have had success with it.

1. When you leave it sitting, do you cover it with plastic wrap?

2. Also, when leaving it sitting, do you leave at room temp or put in the refrigerator?

3. I saw that it can be frozen, but once thawed, how do you mix it without it getting air in it? What speed?

4. Also, if I freeze it, it is likely because I used some, but not all of it. If that's the case, when I remix it, it won't fill up the entire 5 quarts, so what do I do to prevent air in it?

Thanks so much and congrats to everyone who has had success with it!

Wendy's Receipe worked for me FINALLY! I went through so many variations trying to get bubbless BC in my 6qt Kitchenaid. I am in Florida and had to add two additional tbs, to get a good thickness and no "sucking". I did the happy dance. Oh and I quit using CK and purchased Sweetex. I think that was the key to my success.

perfect description of the technique!! Thank you fopr posting this and helpng the 4.5 quart peeps!

Where do you find the Wedding Bouquet or Creme Bouquet (or whatever it was called). Thanks.

fondant so ur ce. c o m

thank you so much!!

I made your buttercream a few weeks back and was thrilled! Made it last week, exact same way, and it was grainy, full of air pockets, and wouldn't crust for anything. I am going to try again tomorrow - I will master it!!!!!!

My 1st try making this BC today...it turned out awful. It was for my daughter's preschool "graduation" cake and it looks so bad that I can't even post a picture. The taste is great, but I've never seen BC filled with so many air pockets...totally impossible to get smooth. It also didn't crust one bit which was a major disappointment. What did I do wrong? Shouldn't this crust easily? I used 8 T coffee cream mixture, 1 stick of unsalted butter and 1.5 lbs WalMart shortening (2 lbs per the 4.5 quart recipe). I sifted my PS (4.5 lbs), could this be the problem? I know that PS is poured straight from the bag in the you tube video...did I create my air pockets with the sifting? I guess I can use the rest of the icing for filling cake layers...

You know, the first few times I made this -- no problemo!!! But the last two times I had the same issue, nonstop airbubbles that would NOT whip out. I didn't do anything different. Any suggestions??

Can this be...I'm almost in tears!!! See my previous post, it has taken me a year to want to try this buttercream again...I was totally crushed last time.
Now I have a better mixer (7 q Cuisinart) and today I finally went and bought a $13 tub of CK hi-ratio (3 lbs). I have to admit, I was scared to start, so I read all the pages of this posting..again..and watched Sharon's youtube video...again.
I followed QueenOfSweet's 6 q recipe...perfection!!! I used 1 extra T of creamer because I live in a very dry state. I have never experienced buttercream this velvety, fantastic tasting etc. I jumped up and down and forced everyone to taste it...rave reviews!! This is it!!! Soooooooo happy!!!!!
This posting is to those people who had tons of air pockets and wanted to give up. I'm a believer now

Hey - good question on sifting the PS.  Figured pre-sifting would mean I'm starting with a smoother texture...I always worry about having "chunks" of powdered sugar hidden in there that never incorporate, but I see it being poured right out of the bag in the video. 

 

Anyone have any experience with this?