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 Susan Hernandez on
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Hi Deah,
Thank you (and Sharon, of course) for posting this recipe, looking forward to trying it. You can never have too many good buttercream recipes!
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Permalink Reply by June Kowalczyk on
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Does the liquid have to be hot? Can the liquid be milk as opposed to dairy creamer?
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Permalink Reply by Connie Taft on
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Thanks sharon for allowing this. I took your class at the ICES convention and was amazed at how smooth the cake was. Thanks for sharing your talent.Also thank you Deah for posting it.
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Permalink Reply by Deah on
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June, the liquid needs to be HOT. I think it helps blend everything together for a smooth consistency. I heat mine in the microwave until it starts bubbling - not quite boiling.
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Permalink Reply by Dawn Becker on
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I've been using this recipe for years. Keep in mind - you can use ANY creamer flavoring you like. It's a great way of adding hints of other flavors.
I do not heat mine. Did once - saw and tasted no difference. Don't see the need to.
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Permalink Reply by Annette on
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I watched the video on You tube several times. I used this recipe for my first wedding cake a few weeks ago and it is AMAZING! Thank you Sharon for sharing your recipe and knowledge. I still want to get the buttercream video and will as soon as possible. :)
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Thanks Deah
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Permalink Reply by Teresa on
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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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Its good for 2 weeks at room temp. Sharon says DO NOT refrigerate it.. You can freeze it if you want.
Glad you like the buttrrcream. Try it in the chocolate version or use a flavored creamer. You can change the flavor as needed so be adventurous.
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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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Teresa, this is the only recipe i use unless i need a cream cheese buttercream. It does crust but it isn't a hard crust. If yours isn't crusting then add a little more sugar.
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I used this recipe for my last cake and everyone loved the icing. I added 2 tablespoons of meringue powder, and it crusted beautifully.
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