Help??? Sugarshack Bc Is Gritty??? Urgent
Decorating By spunkybear Updated 3 Aug 2008 , 5:36pm by sugarshack
Help Sharon if you are out there...or anyone???
I am making my second batch of Sugarshack BC for the day (huge wedding cake due in AM 
) and for some reason, my icing is gritty. I did everything the same as I have been doing (no previous problems).
I am almost out of PS and don't want to have to stop to go into town to get more stuff for yet ANOTHER batch.
Can I save this or do I just chuck it and start over? I am so running out of time, as I still have to get this on, let it crust and do a ton of piping. I do have about 2 pds of powdered sugar left.
HELP???? 
Hmmm. Didn't think of that. Since I was "reheating" my creamer, that could be quite possible. Was there anything you can or did do to salvage it? The sucky part is that I made a whole batch and I have the 6qt. mixer!!
sorry you are under the gun!
Whenever i have had this problem, it is alwas an off batch of PS. I use another brand for a while when that occurs.
HTH
Hi Sugarshack, love your dvd's. Anyway I made 5 batches of icing that night and only one came out gritty and that's the one where I literally heated the liquid to a boiling point. The others the liquid was hot but no where near boiling. The sugar was bought all at the same time so I think I just over heated the liquid. The icing is sitting in my fridge, when I get through the wedding cake delivery today I'm going to see if there is any way to salvage it.
I have had this one time also and the only thing I did different was I mixed my color into it cuz I was doing a dummy wedding cake and needed it all to be the same color so I thought it would be better to do it that way but I think I mixed it to long. The next batch I mixed the color in by hand and didnt have this problem again. HTH
I love Sugarshsck's dvd's also. Sugarshack Rocks!
Hi Sugarshack, love your dvd's. Anyway I made 5 batches of icing that night and only one came out gritty and that's the one where I literally heated the liquid to a boiling point. The others the liquid was hot but no where near boiling. The sugar was bought all at the same time so I think I just over heated the liquid. The icing is sitting in my fridge, when I get through the wedding cake delivery today I'm going to see if there is any way to salvage it.
Well, there is a very interesting discovery! That might very well be it, maybe the boiling liquid crystalizes the sugar or something?? I use mine very close to boiling sometimes, so I will be sure to watch for that when I get another gritty batch. You may just have solved one of the great mysteries of the cake world!! YOU GO GIRL! 
I have had this one time also and the only thing I did different was I mixed my color into it cuz I was doing a dummy wedding cake and needed it all to be the same color so I thought it would be better to do it that way but I think I mixed it to long. The next batch I mixed the color in by hand and didnt have this problem again. HTH
I love Sugarshsck's dvd's also. Sugarshack Rocks!
I mix the color in the mixer all the time, and do not have a problem, so maybe it wasn't that. Maybe it overmixed and got too hot? I truly do not know the one true answer to the grits; it is another plague we have to deal with. 
Thanks for the nice words too; you guys are just too kind!
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