Bad Shortening = Sandy Buttercream?

Decorating By Tea Updated 25 Apr 2005 , 3:14pm by Lisa

Tea Posted 24 Apr 2005 , 3:16am
post #1 of 9

It's me again, the one that didn't wanna wait for the butter to come to room temp on my countertop. icon_rolleyes.gif

Anyway, I finally got my butter right in the microwave (thanks to all of your advice), and then I tried 2 recipes of buttercream (==the 1 1/3 cup shortening and 1/2 miracle whip buttercream + 1/2 cup of flour== and ==the real butter for decorator buttercream) , and both, I mean not one but BOTH ended up tasting ...."sandy".

Since both of them ended up tasting sandy, it couldn't have been the flour. I remember reading one thread saying that **shortening** can cause that too. Is it because of the store-brand shortening? icon_sad.gif (but the shortening seemed smooth before it went into my mixer~) Is there anyway to save them? icon_cry.gif

8 replies
Lisa Posted 24 Apr 2005 , 3:29am
post #2 of 9

The real butter for decorator BC is my recipe. It's all I use. I use Kroger store brand shortening...but it comes from Bunge. I've never come across this. I think the problem could be from the sugar rather than the shortening though. If the shortening wasn't gritty going in, I don't think it could cause the problem. What kind of powdered sugar are you using? What are the ingredients in it?

Tea Posted 24 Apr 2005 , 3:42am
post #3 of 9

Hi Lisa,

I can only find "Rogers" icing sugar in Vancouver, I haven't seen any other brand of icing sugar (maybe I just didn't look carefully icon_sad.gif ) I did everything according to the recipe, so I am really not sure what went wrong.

I used the same icing sugar for Italian Meringue buttercream once, and the buttercream was very smooth (probably because it was melted by the warm syrup used to stablize the buttercream).

This is gonna go on the cupcakes I am gonna bake for my husband's coworkers (it's his first week in the new company), so if this problem persists, I can only make some Italian Meringue buttercream...and this is a lot of work. Great tasting, but a lot, A LOT of work...Not to mention they don't pipe very well...

Lisa Posted 24 Apr 2005 , 3:57am
post #4 of 9

Yes...I think it's the sugar then. I think you can save it! I found this on their website.

Rogers Icing Sugar is the critical ingredient for your frosting and cream icing, but to get the best consistency, let the icing stand over hot water for 10 to 15 minutes.

Lisa Posted 24 Apr 2005 , 3:58am
post #5 of 9
Tea Posted 24 Apr 2005 , 7:03pm
post #6 of 9

Thank you Lisa,

Though the thought of leaving my buttercream in hot water really scares me, I was about to give up my sandy buttercream and make a batch of italian meringue BC. My husband is actually in the store getting my eggs and butter as I type. I will certainly try it~! Thank you so much!

Lisa Posted 24 Apr 2005 , 9:04pm
post #7 of 9

The thought of it scares me too! I'd be afraid it would melt and separate but I'm sure the people at Roger's know what they're talking about so let's hope it works. I'm keeping my fingers crossed!

Tea Posted 25 Apr 2005 , 3:03pm
post #8 of 9

Well, i tried the buttercream in hotwater trick, and it didn't really work. Some butter melted, and after I mixed it again with a spatula, the buttercream became "spongy" (the only way I know how to describe it). I piped some leaves with it, but the taste is still grainy. I might try changing the shortening next time since I can't find other brands of icing sugar here in Vancouver. I'll also wait for a few days and see if the grainy taste will magically go away. Still appreciate your help, Lisa icon_smile.gif

Lisa Posted 25 Apr 2005 , 3:14pm
post #9 of 9

You're welcome Tea...I wish it would have turned out better for you.

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