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Is there some secret to Airless Icing????

post #1 of 6
7/4/12 at 6:16pm
Thread Starter 
Help!! I tried for the first time to make Sugarshack's Airless Icing in my 6qt KA. I did adjust the quantities for 6 qt but had problems! The icing was not airless and I scraped and scraped. It did not look nearly as smooth as hers and tastes like sugary lard! What am I doing wrong? I found on her facebook the adjustment she made for a 6 quart and I used all of the ingredients, even Sweetex. I am bummed and am nervous to try this again as it requires such a huge quantity of ingredients!!
Learning as I go . . . and lovin' every minute!
Cake Designs by Erin
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Learning as I go . . . and lovin' every minute!
Cake Designs by Erin
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post #2 of 6
7/4/12 at 6:46pm
I had a problem the very first time that I made it for a 5qt, but it was totally my fault, after that I've never had a problem - I just make sure that I am following the instructions to a tee and I make sure that my creamer is super super hot ...hope you get the answer to fix it because it's a great recipe
All of us, at some point in our lives are faced with something that we didn't expect and never wanted. What defines us,is what we do with those things that life gives us. Very often whether we are cursed or blessed is simply a matter of choosing.
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All of us, at some point in our lives are faced with something that we didn't expect and never wanted. What defines us,is what we do with those things that life gives us. Very often whether we are cursed or blessed is simply a matter of choosing.
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post #3 of 6
7/4/12 at 6:47pm
It took awhile before I got the recipe perfect. I found that by keeping the mixer on a low speed for the entire time I got rid of the air bubbles. I also added a bit more liquid and it was smooth and creamy. I used the measurements for the 6 qt. I usually beat the shortening first until it's creamy and then add the liquids. Once incorporated, add the powdered sugar as Sugarshack tells you. Stop and scrap down the sides, then continuously beat on a low speed ( 1 or 2)- don't turn it up high. Add a bit more liquid and beat until it's nice and creamy.
Good luck!
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post #4 of 6
7/4/12 at 6:48pm
Oh, and make sure the liquid is hot when you begin mixing. That will help make sure everything blends together well.
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post #5 of 6
7/5/12 at 6:45am
Thread Starter 
Do any of you find you need to increase the amount of liquid??
Learning as I go . . . and lovin' every minute!
Cake Designs by Erin
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Learning as I go . . . and lovin' every minute!
Cake Designs by Erin
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post #6 of 6
7/5/12 at 6:51am
Yes, depending on the humidty, weather, etc- I have had to add more liquid at times-- key thing is- make sure you use the hi-ratio shortening, the creamer is HOT- and that you scrape down sides- I beat the butter and shortening to cream it well before adding all the other ingredients- don't be afraid to try again- it is SO worth it once you get it down pat!

When you add the extra liquid do so sparingly- a VERY lttle at a time- at that point in the process- a little goes a long way-

Good luck
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