Hello Sugar Friends!
I hope you all are doing well! Things have been super busy over here as we have launched our online Sugar Art School. The response has been wonderful, and we are getting some great feedback from or members! More on that later.
Today I want to make a blog post featuring my crusting buttercream recipe and my go to doctored cake mix recipe. I get tons of requests for these, and am more than happy to share:
Sharon’s Crusting Buttercream Icing:
- 5 – 5.5 generous cups Sweetex shortening or other brand of hi-ration shortening (or may sub up to half butter)
- 5 pounds powdered sugar
- 4 Tbsp. Wedding Bouquet flavoring (or substitute your flavoring of choice in the appropriate amount)
- 11 – 12 Tbsp. hot coffee creamer liquid
** the hot coffee creamer liquid is made by mixing one part Coffeemate (or other brand) powdered creamer with one part super duper hot water.
Cream the shortening, flavorings, and hot liquid with the paddle attachment until well combined and creamy. Then stream in the 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 “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. Five to seven minutes at speed 6 and you should have a smooth as silk and nearly airless icing. Cover and cool before using.
I make this recipe to fill my 5 quart mixer. Adjust the recipe volume to fill your mixer properly.
** Amounts for 6 quart mixer bowl:
3 lbs sweetex or other hi ratio shortening
6.5 lbs powdered sugar (use a 4 cup measuring cup, 4 cups = 1 lb)
9 tbsp wedding bouquet or flavorings of choice (adjust total liquid as needed)
11 tbsp hot coffee mate liquid
Cream sweetex and liquids on first speed very well. add half amount of powdered sugar, let mix 30 seconds, then add rest of powdered sugar. scrape sides of bowl very well turn speed up one notch, mix for 9 minutes. scrape sides of bowl around top, mix for 1 minute longer. (Do not turn off mixer during this scraping) Now, turn off mixer, remove paddle and cover with plastic wrap. let sit for 1 hour or longer.
Sharon’s Chocolate Buttercream Recipe
- 2.5 cups hi ratio shortening
- 2.5 cups salted butter softened
- splash of vanilla
- 5 pounds powdered sugar
- hot coffee creamer (adjust the amount as needed)
- powdered cocoa (amount as desired)
Cream the butter, shortening and vanilla. Dump cocoa in amount as desired. I go for dark brown. Stream in powdered sugar and add hot creamer liquid as needed, to get the desired consistency.
Note: Fine at room temperature for several days. May be refrigerated or frozen as well. This is a crusting icing.
Sturdy Doctored Cake Mix
- 1 box cake mix (I use Betty Crocker)
- 1 small box instant pudding in a coordinating flavor
- 1 cup sour cream
- 1 whole large egg
- 3 large egg whites
- 1/2 cup water
- 1/3 cup plus 1 Tbsp. oil
- 1 tsp. vanilla flavoring (optional)
- 1 tsp. almond flavoring (optional)
- 1 tsp. butter flavoring (optional)
- other flavorings as desired
Mix all ingredients in mixer at speed one or two, scraping down the sides, until just incorporated. Batter will be very thick. Fill pans just a little over half full.
Bake at 325 until center bounces back and toothpick is clean. Be careful not to underbake. The will take longer to bake than an undoctored mix due to the added ingredients.
Note: white chocolate or cheesecake flavored pudding will keep the batter more white in color, and vanilla will make it more yellow. Recipe may be doubled.
** I hope that you guys give these a try, and let me know how you like them! The buttercream recipe is very stable, forgiving and easy to work with. The cake recipe makes a somewhat dense, very moist cake suitable for carving.
As I mentioned, our online Sugar Art School is now open! 24/7 access to a huge and ever growing library of video and photo tutorials, recipes, articles, photo gallery, message forums and more.
Here is what some of our members are saying:
I just wanted to tell you that I love, love, love your online school! and I am soooo happy you did this. You really are the best of the best and I will follow you forever–
Your online school has been an absolute life saver!!!! Thank you sooooo much!!!
— Janell D
This video was an incredible Lession. Just incredible! IT’S OFFICIAL, you are my FAVORITE designer/teacher/promoter. I have been a customer for years and I have to tell you, I don’t for one tad bit feel a single cent has been of waste, whether you’re promoting someone else’s product, DVD’s or this wonderful SugarED School. I applaud you! Gratitude Sharon Z!!!!!
— Tala P
The school is absolutely awesome! You did a wonderful job putting it together. I love it when people take time these days to get things right before launching a product. It makes a world of difference!
Thank you for the tutorial on Airbrush in the Sugar Art School. Thanks to that tutorial I learned that my “gun”/airbrush wasn’t a total loss. I just ordered a repair kit and will soon be able to use it again. Thank you, thank you, thank you… ***that tutorial is Awesome, btw.
— Annette C