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Sugarshack's Butter cream - problems?

post #1 of 24
Thread Starter 
I just tried making sugarshack's butter cream recipe. Has anyone else ever seen such a mess trying to make it? I have a 5 qt Kitchen Aid. I followed the recipe exactly - 5 cups (2 1/4 lbs) shortening, 5 lbs powdered sugar, liquid, etc. It tried to climb out of the bowl and I could not get the entire 5 lbs in the recipe. I was at least 2-3 cups short and the icing was FULL of air. Every time I tried to add liquid, the mixer slung it out all over the counter. It also did the same with the powdered sugar. Anyone else run into major problems with this as well? I can't be the only one. I'm afraid to try it again since it's so expensive to make just to waste the icing. I doubt I will try again unless someone can guarantee the recipe will work like she claims it does. I know it didn't in my Kitchen Aid. It almost burnt the motor up as a matter of fact.
post #2 of 24
Last time, I tried the 4.5qt recipe instead of the 5qt. Much less mess, and still nice and smooth.
post #3 of 24
i have to agree that it definitely makes a mess, but it's always worked for me. Have you watched the video on youtube on how to make it? This helped me loads! Especially how she puts a towel over the mixer. Just search sugar shack icing and it'll come up. i've also found when i add a couple extra spoons of creamer it comes out much smoother. HTH!
When in doubt, have some sugar.
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When in doubt, have some sugar.
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post #4 of 24
I also use the 4.5 recipe and it works fine... The you tube video helps a lot !
Linda
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Linda
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post #5 of 24
The video is a huge help in learning to make it her way! I have a 5qt KA and I do it like Sugarshack does it and have learned that if it is climbing up out of the bowl, it is too thick and adding some more creamer makes it creamier and so smooth that it's a joy to work with.
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post #6 of 24
It is a mess to make - but once you get the hang of it - it's definitely worth it! I haven't seen the video yet - but through trial and error learned to put a towel over the bowl. When you make it right - it is the smoothest frosting- and so easy to work with to get a perfectly smooth cake!!

Love it!! This brings me back to my other post - did anyone ever hear of Elite shortening - or know of a cheaper way to get Sweetex shortening for this recipe?
post #7 of 24
What type of creamier did you use the powedered or liquid?
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Motivation is what gets you started. Habit is what keeps you going.
To handle yourself, use your head; to handle others, use your heart.
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post #8 of 24
See, I have the 4.5 quart mixer and it mixes up beautifully, no air, perfectly smooth. The real issue is when I make it the day before a cake is due and let it sit overnight. It has so many air bubbles in it that it looks like a sponge. I have to break my arm stirring it to get the air out.
post #9 of 24
I have a 4.5 quart KA, so I use that recipe. It calls for 12 T of creamer, but I use 15 T. It comes out perfectly smooth, and everyone loves it! Try adding more creamer.
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post #10 of 24
I make it in my 5 qt every week. I use 16 tbls hot creamer/water mixture. If you add the creamer/flavoring/shortnening and mix all that first its less messy. It also helps to add the hot (not boiling but almost) creamer mix 4 tbls at a time to keep it from all sloshing out.

I mix all that then add the 4 lbs powdered sugar ( very slowly on speed 1). Then I put a 12 oz bag of melted white choc. chips in my mixed icing. If i'm making chocolate I put chocolate chips in it. (Melt them 20 seconds at a time in the unopened bag until completely melted)

After thats added I put a dishtowel around the bowl and turn it on speed 6 for 5 minutes. Comes out fantastic every time with no air holes.
post #11 of 24
I use the 5 qt. recipe and it mixes up beautifully, though it is a bit messy as the bowl becomes full. I use the towel, as Sharon shows in her video, and only add the PS with the mixer turned off. Be sure to add the liquid to the creamed shortening before adding the PS... I actually add 3 T. more than the recipe calls for. You can also add a little bit more liquid at the end if it needs it.

Sharon's youtube video and her BC dvd are definitely helpful! This makes the creamiest, yummiest American style BC that is a dream to work with...it's worth the effort to learn her "full bowl" technique. I make all my icings this way now!

AnnieCahill, I don't get bubbles overnight, but I do get them if I freeze it. Actually, that happens to all the different types of icing that I freeze. Kind of a bother icon_sad.gif
post #12 of 24
Kimkake - I use Bakers Mark brand. Its about half the price of Sweetex and works fine. I buy it at CK Products wholesale but you may be able to find it online somewhere if you dont have an account with CK. You may be able to ask your local retailer to get it for you if he carries CK products. I buy it in the 50 lb box.
post #13 of 24
Quote:
Originally Posted by pattigunter

put chocolate chips in it. (Melt them 20 seconds at a time in the unopened bag until completely melted)



Cool idea!!
post #14 of 24
it can be messy until you get the hang of it, but once you do, it really is not that messy. just a little poof of PS coming out the bowl.

see how I do it here: http://www.youtube.com/watch?v=zB4ibkH0V_4

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 #15 of 24
I too use the 4.5 qt recipe and love it!
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