Perfect SugarShack Buttercream FINALLY!!!!! - Page 5

Ok....so I have been letting my batch sit since about 4 o'clock.... NO AIR BUBBLES!!!!! I can't even begin to say how excited I am!!! . I have tried this a number of times and although it came out, okay, it was by no means sugarshack quality!!! I can't wait to use it to ice my cake tomorrow!!!!

I WILL NOT BE DEFEATED BY BUTTERCREAM!!!!!!

YESSSSSSSSSSSSSSSSSSS


never give up!

So glad to hear that the 5 qt. recipe works in the cuisinart 7 qt! Can someone link to the 5 qt. recipe...there are so many versions! I've been wanting to try SS BC, but didn't want to waste that much in case it bombed!

I'm also curious about those who sub half butter...is that a bad idea in Louisiana...the humidity is terrible again and I've noticed my BC sometimes sags off of cakes since the humidity has gotten higher don't know what to do to stop it...

THANKS!!!

Sharon, I think I have achieved buttercream success!!!

I looked at my batch from last night, and it looks smoooooth as silk! Maybe just a few tiny air bubbles here and there, but nothing like what I was getting before. I mixed it according to the recipe Wendy uses. I mixed the shortening/liquids on speed 1, mixed in the PS on speed 1, and then kicked it up to only speed 2 or 3 for about 9 min.

It's also a perfect consistency...not too soft. YAAAAYYY! Now, if only I had another cake to practice on...

SUCCESS! VICTORY!

BRAVO!

So, were the variations posted? I'm curious, as some people seem to be getting this icing smooth with no air bubbles, and others still seem to be struggling. What is the 1:1 ratio -- or do you simply adjust all ingredients for your mixer, and go with whatever works? Thanks!

the one to one ratio is 1 pound of sugar for 1 cup of shortening. I usually use 4 cups of shortening and 4 lbs of sugar. I add liquid until it's the consistency that i want.

Thanks, Dee. However, if you look at earlier posts several people, including Sharon, changed that ratio, which is why I'm asking.

I found that 1:1 wasn't quite right for me. I used 3 lbs of shortening (roughly 6 cups) and 6 1/2 lbs powdered sugar. That's what I needed to get the volume up enough to fill the bowl completely, and it also helped with consistency...I needed my icing stiffer. You just have to play around a little.

right, you can vary the ratio of the fat or sugar by a half a cup here and there. Just keep that ratio as close to 1:1 as possible to ensure crusting.

and you may need to adjust the liquid at times to. I just made a batch with 13 TBS liquid not 16. It can vary with the weather, each batch of shoretning, and the PS too.

Did I miss the measurements for a 4.5 quart KA? If so, could someone direct me to it? Thanks so much.

I found this in the recipe section and must say it is perfect every time and I could seem to find who originally posted it but wanted to say you are amazing and thank you to Sharon as well so here it is for 6QT Mixer

This post was done with permission from sugarshack which the original recipe was based upon. I was on a mission to get the same beautiful smooth icing that sugarshack has been kind enough to share here on CC. After about 3 disasters, I finally got it! Hoping this will help those of us who may have struggled but havent quite gotten there yet.
First I have a 6 QT mixer ratios are different so I had to adjust so the icing goes over the paddle for less air. Steps and ingredients are important. For a 5 QT mixer see her recipe ratio. http://www.cakecentral.com/cake_recipe-5163-Sugarshacks-icing-and-Tips.html

Sugarshacks Buttercream for a 6qt Mixer
Ingredients
*6 ½ cups Hi-Ratio Shortening (2 lbs and 13 ½ oz) (weighing is easier and faster for me)
*6 lbs Powdered Sugar (Dominos or C&H) (not much success with other brands)
*5 Tbsp Extract or Flavoring ( I have used all vanilla she uses Crème Bouquet)
I prefer the Crème Bouquet but both taste great. (Mom tested, kid approved
*20 Tbsp of Creamer-Water Mix (mixture of 1 cup hot water to 1 cup Coffee Mate creamer)
*Hand Towel (you will want this to keep the mess contained)
Instructions
1.Measure out or weigh shortening and put into mixer.

1.2.Add Creamer-Water mixture and flavorings.
2.3.Cover your Mixer with a Hand towel (will splash a bit)
3.4.Mix on LOW until combined stopping to get shortening off of handle when needed.
4.5.Once combined increase speed to MED (I used 3 on my KA) and mix until completely combined and completely smooth fluffing up a bit.
5.6.With Hand towel in place On Speed 1, add 1 pound of powdered sugar Mix thoroughly.
6.7.Add rest of powdered sugar in a steady stream on Speed 1 until all has been mixed in.
7.8.Once mostly combined. turn speed up to 6 for about 4-7 min. It will fluff up over the paddle. Once it has fluffed up so that it is end to end and you dont see any pockets of air it will be perfectly smooth (abt 4-7 min).
8.
9.Sugarshacks Icing is perfectly smooth, (Ive never made icing so smooth as this and I have gone through tons of it) doesnt need to be refrigerated, makes a big batch, and keeps for 2 weeks or more as it is non-dairy. Even after a week of sitting I dont have to rewhip it still the same beautiful smoothness as the first day.
PS. Her How to Videos are AWESOME!! The best investment I have made since starting cakes! THANK YOU SHARON!!

PinkChateau, look on page 1 of this thread. About halfway down, there's a post from PTBUGZY1 and another from VNatividad, both of whom shared their recipes for a 4.5 qt KA. HTH

Just adding to the feedback....

I've got the 6-qt bowl-lift-style KA and just made my first batch for a wedding cake due yesterday. The Sweetex made a noticeable difference in smoothness and flavor over previous recipes using Crisco - I think it just paid for itself - but the texture was still wrong and I never got a real smooth surface.

I just upped the amounts to 6 cups, 6 lbs, 20 Tbsp & 5 Tbsp but it came out loaded with air bubbles and really stressed the motor! (And I bought that model just because it had a more powerful motor - go figure ). It also seemed pretty soft, but I didn't want to let it sit too long for fear it would start crusting.
How long do you let it sit out in the bowl to get rid of some of that air?

Gonna try another batch now that I know it wasn't just me - didn't realize there was such a difference in the bowl shapes! I will also readjust for more PS and a bit less liquid...wish me luck!

Thanks Sharon and thanks fellow CC'ers for the feedback and encouragement. You guys are what keeps me taking that next order....

I still have tons of air bubble and it's worse when it sits for awhile. I love the flavor though. Is there a way to rebeat the buttercream to get rid of the air bubbles.
I WILL NOT GIVE UP!