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Perfect SugarShack Buttercream FINALLY!!!!! - Page 3

post #31 of 126
Does anyone that has the 6 QT KA, lift bowl.....have the exact measurement of liquid that you use when you are using Transfat shortening? I have tried it with hi ratio several times....haven't gotten it any better.(spent a lot more $ though, lol!)

I haven't given up..........been at this recipe a long time. Because I know it works.............I am determined to make it work with this Transfat shortening. I've made what seems like hundreds of batches with both hi ratio and the transfat....never got the smoothness in the video. But I have still been trying and using it how it is...smoothing to the best of my ability.

Does anybody have a tried and true recipe with the transfat shortening? I want to be the next one to say...I got the perfect sugarshack buttercream!

Thanks for any suggestions...I'll try them all. LOL!
post #32 of 126
Wendy has the lift bowl 6 quart and she uses this:

3 lbs sweetex (usse a kitchen scale)

6.5 lbs powdered sugar (use a 4 cup measuing cup, 4 cups=1 lb)

9 tbsp wedding bouquet

11 tbsp hot coffe mate liquid



cream sweetex and liquids on first speed very well. add half amount of powdered sugar, let mix 30 seconds, then add rest of powdered sugar. scrape sides of bowl very well turn speed up one notch, mix for 9 minutes. scrape sides of bowl around top, mix for 1 minute longer. (Do not turn off mixer durning this scraping!) now, turn off mixer, remove paddle and cover with plastic wrap. let sit for 1 hour or longer.

Sharon

Intsructional DVDs and Supplies
www.sugaredproductions.com
www.sharonssugarshack.com

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Sharon

Intsructional DVDs and Supplies
www.sugaredproductions.com
www.sharonssugarshack.com

Reply
post #33 of 126
OMG I had posted this some time ago but never really got much help! I have the wide KA bowl too.. and wasted TONS of ingredients trying to get the sugar shack buttercream without bubbles... I have the KA 5+ prof. mixer and it has a wide bowl and is the lift type. Does anyone else have the 5+ bowl?? I dont know what size the bowl even is.. what the heck is 5 plus?
post #34 of 126
O.K. I dont even know what size bowl I have. I know that there are two types of KA, the lift bowl & the tilt head version which is what I have. So, with the tilt head version, which recipe should I be using?
"cake today...diet tomorrow"
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"cake today...diet tomorrow"
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post #35 of 126
Both QueenofSweets and Sugarshack mentioned 3 lbs. Sweetex and 6.5 lbs. powdered sugar (for a 6 qt. mixer). But I thought it was a 1:1 ratio -- 1 lb. Sweetex (or hi-ratio shortening) to 1 lb. powdered sugar. Where did I get lost, please?

Also, as Kitagrl asked, how long do you beat the icing to get rid of the air bubbles? I've gone through 15 lbs of shortening and 15 lbs of powdered sugar, am getting "close" w/regard to the taste, but the last batch still had lots of air bubbles, even after beating for the recommended 5-7 minutes (recipe card with the DVD). Does letting the icing sit, as Sugarshack mentioned above, help eliminate those air bubbles?

Thanks for any help! icon_smile.gif
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Laughter is one of life's sweetest creations.
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post #36 of 126
Yes. If you let the buttercream rest (sit) for awhile it helps to eliminate some of the air bubbles. That advise I got from Indydebi icon_smile.gif
everyday is a good day, some are just better than others.
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everyday is a good day, some are just better than others.
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post #37 of 126
K guys, I am under a wedding cake now, but this weekend I am going to try to post all the variatins I know of and see if we can figure some of this out

we will NOT be defeated by buttercream!

I wish i could come to every house and figure it out for your mixers. icon_smile.gif

Sharon

Intsructional DVDs and Supplies
www.sugaredproductions.com
www.sharonssugarshack.com

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Sharon

Intsructional DVDs and Supplies
www.sugaredproductions.com
www.sharonssugarshack.com

Reply
post #38 of 126
lol Sharon.. I wish you could come over too! I love your Buttercream DVD btw.. I am hoping to get the rest of the DVD's soon!

I agree.. we cannot let buttercream defeat us!! We must win!
post #39 of 126
I didn't give up...and I finally got it right! I have the 5+ professional...I used 1 cup of unsalted butter, 1 cup salted butter, 4 cups of shortening and 6 lbs of powdered sugar, 5 tbs of flavoring and 16+ tbs of hot liquid. (I had to add more liquid until I didn't get the "sucking" sound. It turned out beautifully! thumbs_up.gif

My husband doesn't know why I am so excited that my icing doesn't have air bubbles in it since I only do freebies! Silly boys! icon_rolleyes.gif
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 #40 of 126
Quote:
Originally Posted by QueenOfSweets

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!



wondering if this recipe will work well under fondant?
Stressed spelled backwards is desserts!
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Stressed spelled backwards is desserts!
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post #41 of 126
I had a 6 qt pro lift bowl & used Wendy's recipe (except I used 14 T creamer & 6 T flavoring b/c SS said just to make sure the liquids = 20 T). But it ended up killing my KA, twice. I loved the consistency (I like it thick enough it doesn't "smoosh" when I'm icing or using the hot scraper) but it killed my KA.

SO, I ditched the KA-----long story short, I hate their customer service.! Oh, it's still on my counter b/c I paid almost $400, but I got the Cuisinart 7 qt. I was hoping to make bigger batches of buttercream, but the bowl is taller & slimmer. I have found that using SS 5 qt recipe in my CA 7 qt is PERFECT! It doesn't strain the motor & b/c it's a deeper bowl & I assume a diferent style paddle it has come out perfect every time! I will also add I LOVE their splash guard & that it has a timer. I usually beat 12 min after the last of the PS has been added.

Keep going for it & you'll get it in time. It's taken me quite a few batches too. But don't toss airy batches. Use it as filling, to ice cupcupakes or sugar cookies, etc. Or eat it out of of spoon like me & my dd's icon_smile.gif .
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post #42 of 126
Quote:
Originally Posted by stresseddessert

Quote:
Originally Posted by QueenOfSweets

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!



It's prefect under fondant thumbs_up.gif
wondering if this recipe will work well under fondant?
post #43 of 126
ChRiStY_71 thank you so much for your reply. I am going to give this another shot! I was just going to buy another KA like the one Sharon uses in the DVD... but this changes things!!
Thanks again!
post #44 of 126
Thankls Sharon and everyone for there imput to my question on the first page! this is wonderful, I will not give up, cant wait to try the 6 quart variation and get this right! Your the best Sharon!!
Yes I am legal. Now move on and bake..
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Yes I am legal. Now move on and bake..
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post #45 of 126
I finally made sharon's buttercream....after the powder sugar settled in my kitchen, it was the most beautiful buttercream I'd even seen. Victory!!
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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