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:
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Sharon’s Crusting Buttercream Icing:
Ingredients
- 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.
Directions
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.
Note: here is a link to a free video from the online school on how I make it with no air.
** 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.
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Sharon’s Chocolate Buttercream Recipe
Ingredients
- 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)
Directions
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.
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Sturdy Doctored Cake Mix
Ingredients
- 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
Directions
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.
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Hello, I live in Australia and was wondering what I could use in place of the hot coffee creamer liquid as I’m not sure we even have it here.
Regards.
Maria
You could use whole milk or cream.
Hi
I am making a cake (chocolate) It is a 10 inch two layer with a single 6 in on top–
I am leaving and will have to have the cake done on Friday afternoon and she will use it on Sunday. There is no refrigeration and I am not using any perishable fillings. She wants it covered in fondant
How should I do this cake!!? The cakes are frozen now
Thanks
So sorry for the delay, I just saw this comment. It may be too late for you now. As long as you are not using any perishable fillings in your cake is stable enough to last that many days, it should be fine doing it on Friday for Sunday.
If I use milk instead of coffee creamer do I need to warm the milk?
yes i would 🙂
Can I use melted white chocolate for the chocolate buttercream recipe?
Hey Amber, do you mean to make white chocolate BC? In that case, yes you can 🙂
If you want to make white chocolate BC you can add melted WC to the regular white recipe. Is that what you mean ? 🙂
What are the measurements you use for the chocolate buttercream?
hey Lisa, I use 1/2 butter and half shortening, vanilla flavoring only, and I add about 1-1.5 cups cocoa powder, depending upon how dark I want it. And I adjust the coffee creamer liquid to get the consistency I want. (I do have a video on how I make the chocolate in the website if you are a member 🙂
I’m a newbee in baking.. Just want to ask the texture of American crusting buttercream when applied into cupcakes.. Is it crusted or crisp outside and moist inside that melts into mouth? Or the usual texture of buttercream that really softens in room temperature..
Thank you in advance..
This is a crusting BC that is super stable in heat and humidity if all shortening is used. Adding butter will make it more heat sensitive.
I have a 6 qt mixer. I used all of the above liquid in the recipe & all though I love how the buttercream turned out, it will not crust. It is just as soft on my cake this morning as it was when I made it. Did I use too much liquid? How many tbsps should have I used?
Hi Donna, you made the 5 quart or 6 quart version ?
I have made the American buttercream for years… Made it again today.. It is grinny.. Did I let it mix for to long?? Also, it is not as stiff.. Should I put a little more powder sugar in it??
hey Lisa, can u type out the recipe here please 🙂
Sharon I am getting so many air bubbles in my icing after I put it on my cake. Not like air bubble bulges but the air bubbles when I’m smoothing. I’m in Louisiana so I thought maybe humidity or under stirring or over stirring but I’ve tried everything I can think of to fix it. Any suggestions?
do you mix it using my method? which recipe? what size mixer? Have you seen my blog video on making bc? that will help a ton with bubbles 🙂
Yeah I’ve been using it about a year now and just the past couple months I’m getting air bubbles. I’m using the 6 quart mixer with the big batch of icing.
I’m going to keep messing with it. I love the recipe so I have to figure it out!
Also after its made and you use it a day or two later do you hand mix it or throw it back into the mixer? If its back into the mixer how long do you mix it?
I really appreciate taking the time to answer my questions!
follow this process to the T and see if it fixes the air:
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 (see video on how to make this)
1) Measure out 3 pounds hi ratio shortening and start creaming it on the lowest speed with the paddle. mix until very creamy, no bumps or lumps at all. If you are coloring your icing (like ivory) I add that to this step. During this time frame I am getting my water to a boil for the creamer. You can add your 9 tbsp of flavoring at this point.
2) add to boiling water the same ratio of coffee mate powered creamer. I dont use generic brands of anything due to the quality level not being the same. Usually for one batch of icing I can boil a half cup water and add a half cup creamer. Your shortening should be nice and creamy now so go ahead and add 12 tbsp of the creamer mixture. Mix until all incorporated and creamy. Staying at lowest speed the whole time.
3) turn off mixer, scrape down sides and add your plastic pour shield on the bowl.
4) turn mixer back on the lowest speed only. and using the 7 pound 10X powered sugar slowly start pouring the PS into the bowl. I cut off only the corner so I have more control. Pour slowly so the paddle makes a pass or two with each pour. Once you get half the bag in there you may need to hold the pour shield with one hand and pour with the other due to the icing coming up.
5)I usually pour a bit more slowly then once its really full in the bowl I dump the rest in because I need two hands to hold the pour shield down. Remember you are on the lowest speed this whole time so it will start to sound like a struggle at the point.
6) Your icing should be trying to get out for 30 seconds or less then its gonna get back in the bowl. Once it goes down you can take the pour shield off.
7) increase the speed ONE NOTCH only so now you should be on low. Here is where I scrape just the very very top edge of the bowl, yourer going to see some PS that’s still dry and stuck. get that in the bowl but do not go down into the icing.
8) set a timer for 11 minutes and walk away. Seriously, do not look at it or touch it. once your timer is done your icing is too and should be amazing.
Side note: if you do have to watch your icing during these 11 minutes here’s what you will see: it’s going to be going crazy in that bowl, you will have huge air spaces and pockets where the icing isn’t touching the bowl sides. Then it’s going to come together. Then you will have these weird bumps on the surface of the icing, it will literally look like marshmallows are under you icing; it’s so common there’s usually four or five and right around the center of the bowl. THEN those go away and its just smooth and creamy on top. A couple minutes more and your timer should go off.
Thank you so much! Ill try it exactly like that!
What about using it a day or so after? Hand mix? (Thats what I’ve been doing)
sorry I missed that. Hand pt back in mixer but only if you have a full batch to overfill it. 🙂
Hi, how do I store the crushing buttercream and what is the shelf life?
cool room temp for 2-3 weeks and in the fridge and freezer indefinitely. 🙂
Can I make a champagne buttercream using the same recipe just changing the extracts for champagne? Or do you have a recipe you recommend? I’m not a fan so they all taste bad to me maybe that’s why I can’t find one I like!
yes Amber you can do that. Try LorAnn oils, they have many flavors including champagne 🙂
Can I use actual champagne? That’s what I have and its for Saturday but I’ll keep that in mind about the oil I didn’t know they had that.
I think I would reduce the champagne on the stove to make more of a syrup and use that as part of the liquid for the icing. I dont think straight champagne will give enough flavor, and you will have to add so much volume it will make the icing to thin.
If I were to melt white chocolate how much would I add and when would I add it to the mix?
sorry Autumn, I am not sure which recipe you are referring to ?
What type of shortening are you using now that Sweetex has changed it formula to remove trans fat? I have used your recipe for years with great success, but now I am unsure what product to use for the same beloved buttercream.
Sweetex Golden Flex Cake and Icing Shortening. Decrease total liquid to 16 TBS for my 5 quart recipe.
Have you adapted your recipe any sincwr we no longer have trans fats in the shortening?
same recipe for my 5 quart but now only 16 TBS total liquid. Use sweetex Golden Flex Cake and Icing shortening