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!

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!

Quote:

Originally Posted by sugarshack

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.

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!

I too recently made the 6qt version of this frosting and when it was all over my KA 6qt prof model was very hot to the touch and I could smell a burnt sort of smell from the housing.
Wondering if anyone else has had this happen??

i have the artisan and my motor will get hot to the touch after a few batches in a row, but never any smell. i put a cold rag on her head while she is working to make her feel better.

I do NOT like the beater blade for my icing but I LOVE it for mixing cake. My icing does not come out right with the beater blady, no idea why....


PS In the next dvd i will showing how I make my icing in the 5 quart, but it's not much different that what my youtube clip shows.....

Well, you don't want to hear the things I've said about my 6 qt KA. I HATE it, but am in the minority here on CC, but not KA forums. Buttercream wore out 1 worm gear. Replaced it and it burnt out after 5 batches. They just make crap parts apparently, but won't admit it. But I got history on KA and the older the better made. Once I'm selling enough to get a commercial one I am! My recommendation is try the 5 qt recipe in your 6qt & see how it goes. It still went above the paddle for me

Whooo hooooo!!!!! Just got it to work!!!! Like others, boy, when it finally comes together, IT"S MAGIC!!! Wonderfully smooth, no air -- now I know why you all were saying you felt like crying! (Doin' the "happy dance" all over the house!!!!! )

Best part: My hubbie was coming in the door just as I finished and was pulling a spatula through smooth, airless icing. He came over, looked in the bowl, looked at me and said, "Wow!" (Now I am crying.)

Better part: Wonderful Sharon, aka Sugarshack, took the time out of her busy schedule to help me through this. I have the Costco KA -- Professional HD -- with the wide, short bowl, and for some reason I just couldn't get the recipe to work. Fifth time was the "charm." My humble thanks to Sharon, who is the quintessential professional, always willing to help others with her expert advice.

YOU ARE THE BEST!!! THANK YOU!!!

Congratulations PDXSweetTreats!

How did you alter the original recipe...less liquid, more ps? Do tell!

Again, Congrats!

Hi, Jannie --

Here's what I used:

- 1 lb (2 cups) white margarine
- 2-1/2 "generous" cups hi-ratio shortening (brand name isn't on the label; I purchased it at my local cake supply store)
(approx. 4-1/2+ cups fat)

- 2 "short" TBSP each: vanilla, butter, and almond (this might seem like too much flavoring for some, but thought it was good; although, I might lower it in the future and up the hot dairy creamer)
- 9-1/2 TBSP hot non-dairy creamer
(approx. 15-1/2 TBSP liquids)

- Approx. 5 lbs. PS

The biggest difference, for me anyway, was after creaming the margine, hi-ratio and liquids to a super creamy consistency, I followed Sharon's YouTube clip, step by step.

Add 4 cups PS on low speed, mix, and scrape the bowl down. Add the next 2 lbs (1 bag) of PS on low speed, mix, and scrape down. Add the final bag (2 lbs.) of PS on low speed and mix, being sure to PUSH the icing down and away from the sides of the bowl. (I have that newer Wilton yellow flat spatula -- and it's perfect for this.) Then turn the speed up to around 6.

I was super nervous about over-mixing, as this had always seemed to lead to air being incorporated, so I diligently kept pushing the icing down and off the sides of the bowl, and it FINALLY did what it was supposed to and went side to side, with no icing being pulled away from the sides, with the flat beater totally submerged. When I finished beating it (approx. 5 mins. total), there was NO air and it had that beautiful creamy smooth texture.

HTH!

There is another lady that said her husband figured the recipe for a smaller bowl KA. Let me see if I can find it...

okay ladies this one says it is for a 4 1/2 bowl...not sure if anyone has something this small but here you go..

http://cakecentral.com/recipes/15851/sugarshacks-butter-cream-for-a-4-12-qt-ka

Thanks PDXSweet treats! I'm still working on it. I did some this a.m....wasn't real bubbly like I have seen it....but not all the way smooth. I need to play around with the amounts. I have the 6QT KA, with the lift. I did only put in:

3 lb shortening
4TBS flavor
10 TBS Hot liquid
6 1/2 LBS of powdered sugar ( 6 lbs plus 2 cups)

I mixed the shortening and liquids on speed 1...Added all ps on speed 1. Went up to speed 3 for 9 minutes.

Will make more tomorrow. I have a wedding on Saturday...and I know if I start out with this smooth icing then I will have less work to do.

Thanks

Alvarezmom....I was just wondering....as I have been trying to get this "perfect" for some time..............

Today...it wasn't all bubbly...I'm happy about that. When I ran the spoon through it looked pretty good but not all the way perfect. I wondered..If I had ran the mixer longer would it have been better? Or if I ran it on a higher speed?

Just wondering.

Good question Jannie. I'm not sure. I havent made Sharon's recipe yet. I have all of her other DVD's, but I just havent made the recipe. I get nervous at the store, and then I start to doubt if I am actually buying the right kind of powder creamer. I see lots of times where other CCer's add mocha flavored and I NEVER see flavored powered creamers...so I end up putting everything back. Also I do use Crisco. The one I get doesnt mention anything about not having transfat. So I get Crisco and I like it.

I would like to get BC with no air bubbles. I was browsing on CL's and came across 3 KA's for less than $175. I'm thinking of getting one. One of which said it has a tilted head.

Alvarezmom, I have used both crisco and hi ratio. I am using the crisco now. I know it can be done with Crisco...I have read of others who have had perfect results with it. In regards to the powder creamer....I read where people use the powder or the liquid. They said when they use the liquid they just heat that up instead of doing the powdered creamer with the hot water.

I am close...very close. In regards to buttercream...I am working on the sugarshack recipe and also getting a sharp top edge and corner on a square cake.

I'm gonna do it.

OK...I just made the 6 qt recipe for the first time in my 7 qt Cuisinart and it came out PERFECTLY smooth...like a dream And on the first try!!!

BUT it is WWWAAAAYYYYY too sweet. Is there any way to cut down on the sweetness and still have the dreamy smooth icing????

I'm going to ice my cake with this, but it definitely doesn't taste as good as what I usually make (Indydebi's seems "creamier"). Is there a way to have the best of both worlds!

BTW I bought Sharon's BC video and LOVE it!!! Thanks Sharon!