I am thinking about using shugarshacks buttercream as my standard buttercream as it looks really good in her video. But, I have a few questions for those of you that use it. How much do your costumers like it? Is it too sweet? can it be smoothed with the viva method? Whats is texture? Does the creme bouquet have a good flavor? Thanks for yall's input!
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SugarShack;s Buttercream
post #2 of 21
8/29/12 at 3:47pm
post #3 of 21
8/31/12 at 7:36pm
- usmdesigner
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post #4 of 21
8/31/12 at 9:24pm
post #5 of 21
9/3/12 at 10:21am
Here is a version of Sugarshack's recipe in which someone figured out the measurements to make less frosting. HTH 
http://cakecentral.com/recipe/sugarshacks-butter-cream-for-a-4-12-qt-ka
http://cakecentral.com/recipe/sugarshacks-butter-cream-for-a-4-12-qt-ka
post #6 of 21
9/3/12 at 2:15pm
It is all I use! I even took a class with her on smoothing it. You MUST purchase her "Perfecting the Art of Buttercream" dvd. She will give you the recipe and show you how to smooth it! It takes some time to get it right and it is a bit messy to make, but once you get it right, you will have tears of joy!! I love the taste of it. I don't think it's too sweet and you can use any flavor, not just Wedding Bouquet. I use Creme Bouquet most of the time. Good luck and don't give up if it fails the first time!!
post #7 of 21
9/5/12 at 1:39pm
I love Sugarshack's recipe. It's the only one I use. For the longest time I kept experimenting with recipes that were all horrible...too sweet, salty, too grainy, too runny, too stiff, melted quickly, etc.
I was pretty fed up with frosting until I tried Sugarshack's (Sharon Zambito). The frosting is not too sweet and you can definitely change the flavor based on extracts or additions like chocolate or berries. I had frozen a batch recently and used a cup and divided it into different flavors. All were smooth and had their own delicious taste.
I use the Wedding Bouquet that she recommends. It is so delicious. I use the Viva method. It crusts, but not too quickly.
It can get messy like mentioned by others but it is a great recipe.
I was pretty fed up with frosting until I tried Sugarshack's (Sharon Zambito). The frosting is not too sweet and you can definitely change the flavor based on extracts or additions like chocolate or berries. I had frozen a batch recently and used a cup and divided it into different flavors. All were smooth and had their own delicious taste.
I use the Wedding Bouquet that she recommends. It is so delicious. I use the Viva method. It crusts, but not too quickly.
It can get messy like mentioned by others but it is a great recipe.
post #8 of 21
9/5/12 at 3:23pm
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I love her buttercream. I really do think that she intentionally makes the recipe with those amounts of ingredients in order for her buttercream to come out smooth when beaten in a mixer. The only other way I can see this recipe being succesful (getting correct texture) is if someone has a 2 quart or maybe even a 3 quart mixing KA mixing bowl (does that even exist, lol). Minnette Rushing explains a very similar method of making buttercream in this video:
http://search.yahoo.com/r/_ylt=A0oGdVOh0EdQ7yEAR5lx.9w4;_ylu=X3oDMTByZ3RtN3J1BHNlYwNzcgRwb3MDMgRjb2xvA3NrMQR2dGlkAw--/SIG=120m3lq9e/EXP=1346912545/**http%3a//www.youtube.com/watch%3fv=tw6Q6AUXFFA
Hopefully it pasted,
Fedra
http://search.yahoo.com/r/_ylt=A0oGdVOh0EdQ7yEAR5lx.9w4;_ylu=X3oDMTByZ3RtN3J1BHNlYwNzcgRwb3MDMgRjb2xvA3NrMQR2dGlkAw--/SIG=120m3lq9e/EXP=1346912545/**http%3a//www.youtube.com/watch%3fv=tw6Q6AUXFFA
Hopefully it pasted,
Fedra
Cake just happens....
Cake just happens....
post #9 of 21
9/6/12 at 11:22am
Where's the butter? Buttercream should contain butter in order to be called buttercream. This can be called icing, or frosting, or high-ration shorteningcream, but buttercream..... no way.
Hero of the month: Amina Tyler
The Christian right is neither.
Hero of the month: Amina Tyler
The Christian right is neither.
post #10 of 21
9/6/12 at 12:51pm
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post #11 of 21
9/6/12 at 3:07pm
- sugarshack
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Hi ya'll. the reason the recipe makes so much is because the mixing technique gives you perfectly airless icing. You can fridge or freeze it indefinitely HTH!
Sharon
Intsructional DVDs and Supplies
www.sugaredproductions.com
www.sharonssugarshack.com
Sharon
Intsructional DVDs and Supplies
www.sugaredproductions.com
www.sharonssugarshack.com
post #12 of 21
9/6/12 at 4:18pm
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post #13 of 21
9/6/12 at 4:25pm
- sugarshack
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Tee hee I will! She is right here with me now, laid out on her back lol
Sharon
Intsructional DVDs and Supplies
www.sugaredproductions.com
www.sharonssugarshack.com
Sharon
Intsructional DVDs and Supplies
www.sugaredproductions.com
www.sharonssugarshack.com
post #14 of 21
9/6/12 at 8:23pm
post #15 of 21
9/6/12 at 9:57pm
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Quote:
Originally Posted by Godot
Where's the butter? Buttercream should contain butter in order to be called buttercream. This can be called icing, or frosting, or high-ration shorteningcream, but buttercream..... no way.
Where's the butter? Buttercream should contain butter in order to be called buttercream. This can be called icing, or frosting, or high-ration shorteningcream, but buttercream..... no way.
Call it anything you wish! Be sure to call it tasty, smooth, reliable, stable, and popular. There may be tons of varieties of buttercream, frosting, etc., but this recipe is loved by many and it does more than get the job done. I think anytime someone is generous enough to share their recipes and talents, such as Sharon Zambito, it overshadows the critics. Thanks, Sharon! Let's all focus more on the spirit it takes to share than the spirit it takes to criticize. You will live a happier life.
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