ANOTHER question on Sugar Shacks BC

[parrolet313]

I watched the video - but when she adds the wedding bouquet & coffee creamer - she's using TABLESPOONS - right? I don't hear her specify - but LOOKS like tablespoons.....Anybody??? Also - does anyone have the recipe for the coffee creamer - or just make to taste?? Thanks in advance...............

[Amanda]

The coffee creamer is a 1:1 ratio. So 1 cup creamer to 1 cup HOT water. I usually combine 3/4 cup of each so that I don't have to count out tablespoons. It comes out to roughly the same amount that she uses, and I don't have any extra.
Hope that helps!

[2sdae]

same here!

[parrolet313]

Thanks - that helps ALOT!!!!

[beachcakes]

Originally Posted by Amanda

The coffee creamer is a 1:1 ratio. So 1 cup creamer to 1 cup HOT water. I usually combine 3/4 cup of each so that I don't have to count out tablespoons. It comes out to roughly the same amount that she uses, and I don't have any extra.
Hope that helps!

Me too!

[bupbup74]

I dont have this recipe. Where do you find it?

[cakebaker]

It's on Cake Central, but right now I can't get in and I don't have it saved...something I need to do! I remember everything except for how much powdered sugar...

Basically, for a 5qt ka, you'll use 5 cups shortening and and I think it's 5lbs. powdered sugar (might be 6???) along with 12 Tablespoons of of the creamer mix and 4 Tablespoons of flavoring. She uses wedding bouquet, but I don't like it so I just use clear vanilla in it's place.

I have a 6qt, so I increase the amounts so that the mixer will be full.

The video does a great job of showing you how to make her icing.

YouTube - Making a Batch of Buttercream Icing by SugarShack

[bupbup74]

Wow, that's alot of buttercream! Do you know if it crusts? Is it easy to smooth? I'll have to watch the video.

Thanks!

[cakebaker]

It crusts really well and the smoothness is unbelievable, as long as you follow her method. The key to it is to have the icing above the paddle on the mixer so you don't beat in any air. You really can't cut back on the amounts because of that.

There are very few air bubbles at all. Using high ratio shortening will work better than regular shortening, but you can use regular from what I've read.

It does make a ton, you should see my 6 qt when I'm making a batch. But, it freezes well and it's really nice to just make a huge batch, then pull out what you need rather than making icing every time you need it.

I used the same recipe for over 20 years and just switched a couple of months ago to this one. It's that good!

[2sdae]

yes it crusts wonderfully and it is easy to smooth because you dont get a lot of air into it and the recipe is a good one for decorations and such too.
It's more her technique than the exact recipe she uses.