Friday, November 11, 2011
Sharon's Crusting Buttercream
Sharon Zambito's crusting buttercream...this recie awesome..especially in summer in Hawaii.
5 generous cups Sweetex shortening, or other brand of hi ratio shortening
** I make the following recipe to fill my 5 quart mixer. Adjust the recipe volume to fill your mixer properly as discussed in the videoPerfecting the Art of Buttercream.
5 generous cups Sweetex shortening, or other brand of hi ratio shortening
5 pounds powdered sugar
4 TBS Wedding Bouquet flavoring (or substitute your flavoring of choice in the appropriate amount)
11-12 TBS hot coffee creamer liquid (as discussed in video)
Cream the shortening , flavorings, and hot liquid with paddle attachment until well combined and creamy. Then stream in first 3 pounds of powdered 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 it beat for 5-7 minutes until very smooth. Scrape down the sides of the bowl very frequently 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, while 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 completely 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. Keeps at room temp for weeks or fridge/freeze indefinitely.
Kathy Finholt's Crusting Cream Cheese Icing
Not my recipe, but I copy paste to my blog because it will be easier for me when I want to use this recipe.
1 cup butter
1/2 cup Crisco
16 oz. cream cheese
3 lbs powdered sugar
1 T vanilla
1/2 tsp salt
Kathy says:
Mix on low speed for a couple of minutes.
This makes a fairly stiff icing if you use 3-1/2 lb. Powdered sugar. For a softer one you can use 3 lbs. of powdered sugar. Can stay out of fridge for several days. Freezes well.
1/2 cup Crisco
16 oz. cream cheese
3 lbs powdered sugar
1 T vanilla
1/2 tsp salt
Kathy says:
Mix on low speed for a couple of minutes.
This makes a fairly stiff icing if you use 3-1/2 lb. Powdered sugar. For a softer one you can use 3 lbs. of powdered sugar. Can stay out of fridge for several days. Freezes well.
Durable cake recipe from Cake Central
I copy paste from Sharon Zambito's blog...she's awesome !
**My favorite for chocolate cake and best for sculpting
This cake is moist yet very durable and will hold up to many shapes and designs. It is light in taste and stays moist if making a day or two ahead.
1/2 cup water
1/3 cup vegetable oil (add 2 more TBS for choc recipe)
1 small pkg of instant pudding mix
1 cup sour cream
Preheat oven to 325.
Incorporate all ingredients together one by one on low speed.
Make sure to mix thoroughly between each ingredient.
Once all ingredients are mixed turn mixer to medium and mix for approximately 2 minutes.
This cake is moist yet very durable and will hold up to many shapes and designs. It is light in taste and stays moist if making a day or two ahead.
1 cake mix
4 egg whites1/2 cup water
1/3 cup vegetable oil (add 2 more TBS for choc recipe)
1 small pkg of instant pudding mix
1 cup sour cream
Preheat oven to 325.
Incorporate all ingredients together one by one on low speed.
Make sure to mix thoroughly between each ingredient.
Once all ingredients are mixed turn mixer to medium and mix for approximately 2 minutes.
**Mixture is very very thick.
WASC (white almond sour cream) by Rebecca Sutterby
Ingredients :
1 box mix (does not work well with DH since they changed their formula)
one cup sugar
one cup flour
1 1/3 cup water
1 tsp vanilla
1 tsp almond if desired
3 whole eggs or 4 whites
one cup sour cream
2 tbs oil
*you can make this into any flavor by starting with flavored mix, and adjust extracts as desired . Bake at 325.
one cup sugar
one cup flour
1 1/3 cup water
1 tsp vanilla
1 tsp almond if desired
3 whole eggs or 4 whites
one cup sour cream
2 tbs oil
*you can make this into any flavor by starting with flavored mix, and adjust extracts as desired . Bake at 325.
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About Me
- Yvonne
- Honolulu, Hawaii, United States
- I'm just a house wive with many hobbies. Cooking, card making, baking (especially pastry), diving and the new one caking. I never thought I will decorate cake or cook before. In Indonesia, the country where I came from...maybe with people whom I knew..friends and families, no one vegetarian. Only me and my son...something odd for them. Sometimes I felt uncomfortable when they looked at me strange..I could read their mind " this lady is freak ". Once, I ordered fried noodle in restaurant. Special request..no meat, no shrimp, only vegetable. They added sausage and meat ball (bakso in Indonesia language). When I complained, the waiter said : But that's sausage and bakso. Geez, I didn't know what I have to do. I'm Budhist. So, after that I just said I'm Budhist and they respect more than vegetarian..hahaha. About cake, hhmmm...never made beautiful cake or delicious cake. I like cooking or baking just for myself and my son...until I met my husband Keith. He opened my eyes. I can cook delicious and I found the last thing I can bake nicely too. Thanks Honey !!! I still need to learn still newbie..
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