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yourstrulytx
Forum Addict
Joined: Aug 07, 2007
Posts: 660
Birthday: Jun 30
Gallery Supporter Member
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 Posted:
Wed May 07, 2008 8:27 pm |
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kelleym
Official CakeBoss Rep
Joined: Aug 24, 2005
Posts: 2557
Birthday: Dec 21
Gallery Supporter Member
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Wed May 07, 2008 9:30 pm |
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The only time I have ever had the gritty problem was when I used an "off" brand of sugar (in my case it was Target's Market Pantry brand). Did you use a different kind of sugar?
I've seen some people suggest beating it slowly for up to 10 minutes to try to work out some of the grittiness, but I don't know if it works, or if it can be saved. I'm sorry, I know how awful it feels!!  |
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JanH
Forum SuperStar!
Joined: Mar 09, 2006
Posts: 9669
Location: Hebron, IN
Birthday: Feb 14
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Wed May 07, 2008 9:36 pm |
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Like kelleym, I've found a variance in the quality of non-brand name powdered sugars. 
I found that one batch which was gritty on the day I made it, was much better on the next day (after sitting all night) so that I didn't have to start all over.
Can only assume that the "resting" period allowed the p.s. to absorb more liquid and lose the gritty texture....
Good luck on your batch.  |
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BREN28
Regular Member
Joined: Apr 04, 2008
Posts: 116
Location: TEXAS
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Thu May 08, 2008 5:49 am |
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had the gritty buttercream problem one time,and thats when i used the walmart brand powdered sugar. never used it again and have not had the problem again. |
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Barbaranne
Junior Member
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Joined: Apr 16, 2008
Posts: 51
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Thu May 08, 2008 6:16 am |
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yourstrulytx, I am glad you posted this question. I actually came here to ask about this same problem.
I made SugarShack's buttercream recipe for the first time. I used Domino powdered sugar (the same that SugarShack used in her YouTube video). I used Wal-Mart brand vegetable shortening, because it does have the trans-fat in it. I used Berkley & Jensen (BJ's) powdered coffee creamer, which I mixed up the night before.
The buttercream was gritty, even after mixing it a lot, on low, then on #6. I did exactly what SugarShack said to do in the video, which I watched 6 times! The buttercream stayed gritty. It also had a funny, lumpy-separated texture, and it never crusted. It stayed very soft and the piping did not really hold its shape very well.
Now here's something odd. I took some of that same buttercream, added Polaner Seedless Raspberry All Fruit and a few drops of Lorann raspberry flavoring, mixed it to make a filling, and the gritty texture went away.
This is just so odd. I was so sad about my cake, it was for my daughter's communion and I had to completely change the design because I could not do anything with the icing and had no time to make another cake. Everyone said it tasted good. I thought it was really sweet though, and I'm not generally bothered by sweet stuff.
Any additional tips are appreciated. |
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Lee9
Junior Member
Joined: May 10, 2007
Posts: 27
Location: Central Florida
Birthday: Jan 16
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Thu May 08, 2008 8:09 am |
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I've made Sugarshack's Recipe 4X, twice it was perfect and twice it was gritty, airy, and kind of seperated. The only difference I can think of is one time I forgot to heat the creamer mixture and the other time I didn't add enough creamer at the beginning and forgot to heat it when I added more, just took it out of the frige. I have tried all differnt brands of PS name brand and generic and haven't had any problems. I don't really kow why mine messed up just the only differences I could think of. Hope this helps! |
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Renaejrk
Forum Addict
Joined: Mar 30, 2007
Posts: 612
Location: Oklahoma
Birthday: Nov 20
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Thu May 08, 2008 4:41 pm |
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Barbaranne - could it be a liquid issue? you added ingredients though maybe a small amount, that had liquid in them. Maybe that added liquid gave the ps something to absorb into? I haven't checked this recipe out recently (though I've seen it before) so I'm not sure. |
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deena1987
Junior Member
Joined: May 18, 2007
Posts: 40
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Thu May 08, 2008 5:03 pm |
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I really wish we could get a good answer to this because I have had the same problem the past 2 weekends. I posted a question too but still haven't figured out my problem. It's like it's fine but the more I mix the grainer it gets. I'm not sure how to post the link but it's under grainey buttercream. I thought I might be mixing too long. I've had this happen with 0 trans fat crisco and store brand with trans fat. I have wondered about the sugar. I only use Dixie Crystal and I live in south Georgia so the sugar usually comes from the plant in Savannah but since the explosion I have noticed it's coming from a plant in Texas. I know it really shouldn't make a difference but I can't figure it out. I have just started having this problem and have had to throw out several batches and that's $$$$$ wasted. So frustrating!! |
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JanH
Forum SuperStar!
Joined: Mar 09, 2006
Posts: 9669
Location: Hebron, IN
Birthday: Feb 14
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Thu May 08, 2008 7:51 pm |
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Barbaranne
Junior Member
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Joined: Apr 16, 2008
Posts: 51
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Wed May 21, 2008 5:42 am |
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I have a buttercream update.
I tried making the Sugarshack recipe again, this time I just did a half recipe. It was perfect! No grittiness and it crusted this time.
I think the problem I had the first time might have been because there wasn't enough space in the mixer. I always thought I had a 5qt mixer, but I guess it is smaller (I know, I need to check it).
OR, the only other thing that I did differently, was I mixed the coffee creamer just before using it. The first time I mixed it the night before, then microwaved it when I needed it.
In any case, I was very happy with it and am looking forward to making it again, but just te half batch!
yourstrulytx, I hope you have had better luck since you first posted. |
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KeltoKel
Regular Member
Joined: Apr 24, 2007
Posts: 181
Location: PA
Gallery Supporter Member
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Wed May 21, 2008 5:56 am |
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My icing ends up gritty when I let it sit over night. Did you just make this batch or was it sitting in the fridge? |
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couturiere
Forum Addict
Joined: Jul 26, 2004
Posts: 514
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Wed May 21, 2008 5:58 am |
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I had that happen a few weeks ago. I had used C&H brand, and When I felt the sugar, it actually felt a bit sandy. It hadn't been completely pulverized. Had to throw the whole batch out.
I am using only Imperial now. |
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sugarshack
Forum Fanatic
Joined: Jul 16, 2004
Posts: 1568
Location: LA
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Wed May 21, 2008 6:16 am |
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This has been an issue for me from time to time since Katrina. I swear somethng is going on with the PS crop/manufacturing. |
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2kiddos
Regular Member
Joined: Aug 31, 2006
Posts: 130
Location: Slidell, La.
Birthday: Jun 02
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Wed May 21, 2008 9:18 pm |
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AAAAARRRRRGGGHHHHH!!!!
I've had this same problem with grainy buttercream! (I'm using SugarShack's recipe)
I started out with Winn Dixie brand shortening (used many times in the past), with Sam's powdered sugar (also used many many times). First big 6qt batch... completely grainy, terrible! I even took 1/2 of it out, added more shortening to 1/2 the batch, no luck... added more sugar to the other 1/2.. no luck... so in the trash it went!
The next day, swearing it must have been the sugar, I bought Walmart shortening (used many times as well), with Domino sugar! Same thing, grainy, and after mixing on speed 6, it was much more liquidy and almost separated looking.
I'm trying the 1/2 Crisco 1/2 butter recipe tomorrow, with Domino sugar. If it doesn't work, I'm hiding in the corner forever, never to do another cake!
I have been using Sam's bakery icing for the past year, and love it... but just my luck, its graduation season, so they aren't selling it because they need all they have! |
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sugarshack
Forum Fanatic
Joined: Jul 16, 2004
Posts: 1568
Location: LA
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Wed May 21, 2008 10:10 pm |
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geez, I feel so bad this is happening to you guys.
Is this just happening with my recipe, or are you guys experiencing it with other PS/shortening recipes?
For me the problem is the PS. Even brands that work great most of the time ( ie dominoes) will have a grainy crop from time to time.
I sure wish we could figure out the underlying factor for all of these bad batches. |
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