Sugar Ed Productions (Sharon Zambito) Buttercream Recipe
Sharon gave me permission to post this recipe here. If you have any questions just post them and I'm sure Sharon will answer them.
Sharon's Crusting Buttercream Icing
5 Quart Recipe. Adjust recipe volume to fill your mixer completely.
5 generous cups of high ratio shortening (Sweetex recommended)
5 lbs powdered sugar
4 TBS Wedding Bouquet flavoring (or substitute your flavoring of choice in the appropriate amount)
11-12 TBS hot coffee creamer liquid
Cream the shortening, flavorings and hot liquid with paddle attachment until well combined and creamy. Then stream in first 3 pounds of powedered sugar with mixer running at speed one. When incorporated somewhat, stop and scrape down sides of bowl well. Stream in last 2 pounds of powdered sugar at speed one. When incorporated, turn the mixer up to speed 6 and let beat for 5-7 minutes until very smooth. Scrape down sides of bowl very freqently while the mixer is going at speed 6.
The goal is to get all of the icing down into the belly of the bowl and fill the bowl from side to side with no air gaps around the walls, as well as covering the paddle up to the springs. If the icing is making a sucking or "kissing" noise after all the sugar is in, add just a few drops more of liquid, whiele scraping down the sides, with the mixer running until that stops. You should create a bowl full of icing side to side, where the paddle is compltely submerged and beating in a vacuum under the icing. 5-7 minutes at speed 6 and you should have a smooth as silk and nearly airless icing. Cool before using.
YouTube clip: https://www.youtube.com/watch?v=zB4ibkH0V_4
Replies to This Discussion
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Permalink Reply by Teresa on
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OK THANKS,DEAH AND JUNE, VERY HELPFUL INFORMATION, I DID USE WARM SUGAR COOKIE COFFEE CREAMER THE LIQUID AND IT GAVE IT A VERY UNIQUE TASTE,BUT IF ADDING COLOR WHICH I USE AMERICOLOR WOULD IT CHANGE THE CONSISTENCY OR ALTER IT LIKE MAKE IT SOUPY, I JUST USED IT AS IS WITH NO COLOR BUT I HAVE A CHRISTMAS CAKE TO DO WHICH I WILL BE USING RED AMERICOLOR, WILL IT BE OK?????
Teresa said:OK DEAH, THANK YOU SO MUCH, DO YOU USE THIS AS YOUR MAIN FROSTING?? I NOTICE IT DOESN'T CRUST LIKE OTHER FROSTING BUT IT DOES HOLD THE SHAPE.
Teresa said:HI DEAH, THIS BUTTERCREAM RECIPE IS AWESOME, GREAT TASTE, I LOVE IT !! ONE QUESTION CAN YOU STORE IT IN A CONTAINER SITTING OUT OR DOES IT NEED TO BE IN THE FRIDGE???
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Permalink Reply by Deah on
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June, I'm no chemist and I don't claim to be an expert but everything I've read points to the sugar to fat ratio for the crusting effect. I've read that meringue powder has nothing to do with crusting. However, I haven't been able to figure out it's purpose.
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I haven't had any trouble with coloring the buttercream. If you are coloring the entire batch it is best to do it before you add the sugar.
If you are coloring a small amount just mix it after you make the whole batch. Make sure you don't whip air into your buttercream while you are mixing the color. Drag you spatula through it instead of stiring it.
Teresa said:OK THANKS,DEAH AND JUNE, VERY HELPFUL INFORMATION, I DID USE WARM SUGAR COOKIE COFFEE CREAMER THE LIQUID AND IT GAVE IT A VERY UNIQUE TASTE,BUT IF ADDING COLOR WHICH I USE AMERICOLOR WOULD IT CHANGE THE CONSISTENCY OR ALTER IT LIKE MAKE IT SOUPY, I JUST USED IT AS IS WITH NO COLOR BUT I HAVE A CHRISTMAS CAKE TO DO WHICH I WILL BE USING RED AMERICOLOR, WILL IT BE OK?????
Teresa said:OK DEAH, THANK YOU SO MUCH, DO YOU USE THIS AS YOUR MAIN FROSTING?? I NOTICE IT DOESN'T CRUST LIKE OTHER FROSTING BUT IT DOES HOLD THE SHAPE.
Teresa said:HI DEAH, THIS BUTTERCREAM RECIPE IS AWESOME, GREAT TASTE, I LOVE IT !! ONE QUESTION CAN YOU STORE IT IN A CONTAINER SITTING OUT OR DOES IT NEED TO BE IN THE FRIDGE???
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Permalink Reply by matthews on
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HI! Im trying to use a 30qt mixer to make this icing..........so...... does this look right for this size mixer? Also, i dont want to measure out 20 cups of shortening.......so, will 20 cups of shortening = 10 lbs? thanks for your help and wisdom!
recipe x 4 20 # sugar 20 cups shortening 4 cups water 4 cups creme 16 TBLS flavor
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20 qts (you may have to play with these ratios)
20 lbs sugar
20 c shortening (weigh 1 cup and multiply by 20 to get weight)
3 c creamer (approx) - I use ready-made Carnation French Vanilla
1 c flavoring
makeba matthews said:
HI! Im trying to use a 30qt mixer to make this icing..........so...... does this look right for this size mixer? Also, i dont want to measure out 20 cups of shortening.......so, will 20 cups of shortening = 10 lbs? thanks for your help and wisdom!
recipe x 4 20 # sugar 20 cups shortening 4 cups water 4 cups creme 16 TBLS flavor
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