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Perfect SugarShack Buttercream FINALLY!!!!! - Page 7

post #91 of 126
The one thing that helped cut the sweetness for me was to cut back on the flavoring & increase the creamer. For the 6 qt I use 4 T Vanilla, 2 T Butavan & 14 T Creamer. Also, I noticed when I increased the vanilla & decreased the Butavan (which is very rich) it helped cut the sweetness.
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post #92 of 126
I've made it 3 times and it crust's so fast on me!!! Should I increase the amount of creamer? I am already putting 14-15 Tablespoons of creamer and it is smooth (still have some air bubbles), but it crusts to fast for me. Any suggestions?
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post #93 of 126
Quote:
Originally Posted by dandelion56602

The one thing that helped cut the sweetness for me was to cut back on the flavoring & increase the creamer. For the 6 qt I use 4 T Vanilla, 2 T Butavan & 14 T Creamer. Also, I noticed when I increased the vanilla & decreased the Butavan (which is very rich) it helped cut the sweetness.



This is really weird. I just made another batch of this icing for my 6 qt using 3 lbs shortening, 7 T Wedding Bouquet, and only 8 T hot liquid...and it's toooo soft again! The last batch I made was a little stiffer. I started with only 7 T liquid, but it wasn't touching the sides of the bowl all the way around, so I reluctantly added that extra Tbs, and poooof...too soft. It's smooth, airless, and beautiful...just to soft, haha!

Sigh...

What's strange is that EVERY ONE ELSE uses so much more liquid than I do lol! I see posts where ppl are using between 11-14 Tbs of liquid, in addition to their flavoring. I use HALF that, and my icing is still soft. Not sure what's up here...
post #94 of 126
I finally get it! I tried to make a modified batch last night using Sharon's technique, but I only did 4c fat and 4 lbs PS, but apparently that isn't enought to fill up my 5qt Heavy Duty KA which is still double what I normally make. My mixer never really got out of the "sucking" sound stage and hence still had quite a bit of air in it.

Fortunately (but actually unfortunately) the cake that I frosted with it had a serious decorating disaster so I had to make a fresh batch.

I used 2c Alpine, 5 sticks of butter (2 1/2c), 4 1/2 lbs PS, 3T flavoring and 9T hot creamer. It came out perfect. The only thing that messed this batch up was when I separated some out to color it got air pockets in it again.

Hopefully it will turn out the same next time. So happy to see the results. Thanks Sharon for a great technique!
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post #95 of 126
I sounds like this recipe makes alot of buttercream. So I'm wondering how long this keeps for? I would live to try the recipe but I do not usually need that much buttercream in one week.
post #96 of 126
I use 16 TBSP liquid TOTAL. I usually mix my flavorings (maybe 2 TBSP) and add the additional 14 TBSP liquid creamer. Works good for me! I also have a 5 qt K5 mixer, not the six quart.
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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post #97 of 126
Quote:
Originally Posted by Mom_Of_4

I sounds like this recipe makes alot of buttercream. So I'm wondering how long this keeps for? I would live to try the recipe but I do not usually need that much buttercream in one week.



I freeze it, and it works fine.
post #98 of 126
Alvarezmom. I would use less creamer and more liquid. I noticed when I use more creamer it crusts quicker.

Sassy, do you have high humidity? We do and I have to use less liquid in the summer

I too freeze it successfully
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post #99 of 126
This recipe had been a godsend for me. Thanks for the tips about the creamer. Sometime i get a perfectly smooth batch, other times it comes out grainy, even though i followed the instructions to the T. Last night I made it into espresso flavor by dissolving 2 tbls espresso power into the liquid, and i used heavy cream instead of cream. It had a medium crust. It tasted really good. The coffee cut through the sweetness. I do find it being too sweet and i usually do double up on the flavoring.
Its good to know that i can freeze this recipe.
One thing i did notice is that when my machine heats up, it heats the buttercream too, and that is when i tend to get the grainy texture. So i'm not sure whether i should simply mix it for less minutes. but then i wonder if it would still be smooth?
post #100 of 126
Dandelion, I live in SE Louisiana, so it's wet-blanket humidity around here pretty much year round lol.

The batch I made last yesterday turned out much better than I thought it would, though. It stiffened up a little after cooling/sitting. But, what I'm happiest about is that it's still AIRLESS! Usually, even if it's smooth and airless after when I make it, it develops some air bubbles as it sits over night. Not this time, though...still smooooooth! Yay! Maybe one day I'll figure out the magic combination lol.

Rosamatsas, that espresso flavor sounds delish!
post #101 of 126
Quote:
Originally Posted by dandelion56602

I would use less creamer and more liquid. I noticed when I use more creamer it crusts quicker.



icon_confused.gif Liquid????
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post #102 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. I kept running back and fourth from the youtube video on my computer and my kitchen!! I love the taste and it is much smoother and less grainy.



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 icon_lol.gif
post #103 of 126
I believe i have a 5 quart mixer, and it comes up within a 1/2 inch of the top. I also find that i get a few air bubbles in it occasionally. If the batch doesn't come out perfectly smooth, what i do is fix it during the icing process. I have a pot of super hot water next to me and for the final pass with y scraper (or spatula) i dip it for a few second into the hot water, wipe the wet off, then use it to smooth out the surface. Works charms when i get air bubble.
I do love this recipe for those summer months.
post #104 of 126
Exactly how long does this BC last? I know it lasts longer than regular BC, but exactly how long???
post #105 of 126
I'm curious as to how this tastes compared to IndyDebis recipe (what I usually make). I just ordered Sharon's buttercream DVD, but I LOVE indydebis recipe so much I'm afraid to try a new one icon_wink.gif
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