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Perfect SugarShack Buttercream FINALLY!!!!! - Page 2

post #16 of 126
thanks!!! icon_smile.gif

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 #17 of 126
Quote:
Originally Posted by sugarshack


We will not be defeated by buttercream!!

OMG, I needed to hear this!!!

Sharon, you rock!!!! thumbs_up.gif
"Life is short...eat cake!"
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"Life is short...eat cake!"
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post #18 of 126
Okay, I've been using Crisco........is that not the right kind of shortening to use? My BC never taste right when I use shortening only... so I've always used half butter half shortening>???? Is this wrong? I don't want buttercream to defeat me!
post #19 of 126
Quote:
Originally Posted by VNatividad

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. .



One of the performance differences between hi-ratio and AP shortening is that hi-ratio can absorb so much more liquid....

If using regular shortening, I'd recommend starting with the least amount of liquid and adding from there. (In other words, don't dump in all the liquid at once because it's going to be too much.)

HTH
post #20 of 126
Quote:
Originally Posted by SpecialtyCakesbyKelli

Okay, I've been using Crisco........is that not the right kind of shortening to use? My BC never taste right when I use shortening only... so I've always used half butter half shortening>???? Is this wrong? I don't want buttercream to defeat me!



Sugarshacks recipe calls for high ratio shortening. Using this shortening really makes a difference in the consistency and overall taste of your buttercream. I have used her recipe exactly, wedding bouquet flavoring and all, and it is very good icon_smile.gif However, Indydebi's recipe uses all crisco but adds dream whip to it.

Some cake supply stores carry high ratio and you can also buy it on the internet icon_smile.gif
post #21 of 126
you can use store shortening ONLY IF it has trans fats, which Crisco does not. Hi ratio ( prefer sweetex) will give optimal results, but store brand with the trans fats will work too.

No crisco! icon_smile.gificon_smile.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 #22 of 126
oh and yes, you can sub up to half butter if you like.

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 #23 of 126
Quote:
Originally Posted by sugarshack

you can use store shortening ONLY IF it has trans fats, which Crisco does not. Hi ratio ( prefer sweetex) will give optimal results, but store brand with the trans fats will work too.

No crisco! icon_smile.gificon_smile.gif


Thanks thumbs_up.gif I'll be on the search for that!
post #24 of 126
Quote:
Originally Posted by msulli10

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.



Yes, that's the one I have.
"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 #25 of 126
I've tried this BC 4 times, and haven't perfected it yet...not nearly haha! I've made it with Crisco (disaster), hi-ratio from CK (a little better, but soupy), and a couple of times with shortening with trans-fats (better, but still waaaaay too soft).

Queenofsweets, I also have a 6 qt KA, and I've found that I can't add nearly that much liquid. This last time I made it, I used shortening with trans fats (6 c), 4 Tbs of Wedding Bouquet, 15 Tbs of hot liquid, and 6 lbs of 10X. It filled the bowl, no sucking sounds, and whipped up B-E-A-UTIFUL in the mixer, but was still sooo soft. HUNH?

So I put it in a storage, and the next day it was slap full of air bubbles! Sigh. I guess I need to invest in 50 lbs of Sweetex and just experiment. No, I won't be defeated by BC!
post #26 of 126
Newbie to the Sugarshack buttercream here! So I saw the recipe and was wondering how much liquid and flavoring you all put in there? I have a 5-qt KA.

By the way, Sharon, my DVDs are on their way and I am soooo excited!! Unfortunately they won't be here in time for a cake due Saturday
Grow some cake balls

"Live by the Cake....Die by the Cake" -Gabriel Iglesias
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Grow some cake balls

"Live by the Cake....Die by the Cake" -Gabriel Iglesias
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post #27 of 126
Quote:
Originally Posted by Sassy74

Queenofsweets, I also have a 6 qt KA, and I've found that I can't add nearly that much liquid. This last time I made it, I used shortening with trans fats (6 c), 4 Tbs of Wedding Bouquet, 15 Tbs of hot liquid, and 6 lbs of 10X. It filled the bowl, no sucking sounds, and whipped up B-E-A-UTIFUL in the mixer, but was still sooo soft. HUNH?



The amount of liquid used really depends on the humidity where you live. In the winter, when it's really dry here in Iowa, I may use more liquid. In the summer when it's hot and humid, I definitely use less. I usually start by adding about half, then work my way up until I don't have the sucking sound.
"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 #28 of 126
I followed Sharon's recipe posted here. Used Sweetix for the first time too. Like I mentioned in my other post, I was so thrilled. It tastes so good. I agree with Sharon, don't stop trying.

Melissa
post #29 of 126
buttercream is an evil thing, icon_evil.gif BUT Sugar's recipe is great and I use the 6qt.
Please keep trying!
Jodi icon_biggrin.gif
post #30 of 126
OH~ MY~ GOSH~~~ I GOT IT! icon_biggrin.gif I followed the recipe posted for the 5 qt, and I have to say I do have the KA that the bowl goes up & down, not tilting back, and it came out fantastic! I used the French Vanilla coffee creamer with 4 TBS of the Cre'me Bouquet & the flavor was amazing!! Now I have to get the Wedding Bouquet. Thank you, Sugarshack, for not letting us quit on the recipe. thumbs_up.gif Don't give up anyone! The flavor, silkiness & no air bubbles are so worth all the frustration you may have been going through to get it just right! icon_wink.gif I now have a lot of icing, but you better believe I will be using it shortly! icon_smile.gif
~~~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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