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Sugarshack's Butter cream - problems? - Page 2

post #16 of 23
2/20/13 at 7:20pm

can some one help me please with the resipe..

i have 4.5 KAID and how many cups or lbs. of shortening that is in the resipe please help me

and the resipe the Sugarshack's pls HELP ME

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post #17 of 23
2/20/13 at 7:20pm

can some one help me please with the resipe..

i have 4.5 KAID and how many cups or lbs. of shortening that is in the resipe please help me

and the resipe the Sugarshack's pls HELP ME

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post #18 of 23
2/20/13 at 7:27pm

hi i have a 4.5 kaid how many cups of shortening do i put in a 4.5 kaid??

please help meee :'(

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post #19 of 23
2/20/13 at 7:29pm
Quote:
Originally Posted by Babs1964 View Post

I too use the 4.5 qt recipe and love it!

can you tell me how many cup of shortening used for 4.5 kaid?? pls tell me

THAKS

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post #20 of 23
2/20/13 at 7:35pm

Wendy you need to get a digital kitchen scale -- it will make your life so much easier. I don't have Sharon's recipe in front of me, but I'll check tomorrow when I'm in the bakery to see if she has it listed in cups. I use 2 pounds of high ratio shortening, 5 pounds PS, and 1 - 1 1/4 cups combined liquid (creamer, water, flavorings) depending on how soft I want the icing.

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post #21 of 23
2/21/13 at 12:06am
I can't imagine what toppings would taste like with shortening which in England I presume is trex isn't it really greasy and strange tasting?
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post #22 of 23
2/21/13 at 12:34pm

wow thanks handymama

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post #23 of 23
2/21/13 at 12:53pm

I have the video and watched it alot. Still cannot get a smooth buttercream.

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