I have had nothing but problems lately with my buttercream turning out to have a grainy texture. I always use fresh bags of powdered sugar that have been sifted. I even sifted before using.

I let it go in my KA for at least 10 minutes, just mixing and mixing, but still having the same problem.

The receipt I use is:

1/2 Cup Butter Softened
1/2 Cup Shortening
2 TSP Milk
4 Cups of Powder Sugar
1 Tsp Vanilla

Any suggestions or tips?

Thanks,

Jeanene

The only thing I can think of would be to use a little more milk/liquid. I use at least 3T of liquid for that size recipe. Or try switching to a different brand of PS. HTH!

Thanks awolf24....

Actually I put 2 tablespoons of milk in...Need to learn how to type. That is what the receipt calls for.

I don't know what else to do

What brand of powder sugar are you using?

Are you using 10x powdered sugar? If not that may be causing the grainy texture because the powdered sugar isn't sifted enough. Not all PS are created equal.

Have you ever tried Sugarshack's recipe? I've modified my own recipe as she mixes hers. She's on youtube.com. For the video put "Sugarshack buttercream" in the search box. She's great!!! Hope this helps.

Tippyad

dont use crisco!! use the cheapy brand of shortening---i was having the same problem and this helped!!

Try the "Buttercream Dream" recipe...I think it's great. I use only salted butter and real vanilla extract though, I like the taste better. I only mix my buttercream until the sugar is all well incorporated with the butter/shortening. Then I'll use about 5 tbsp milk and mix it again just until the milk is all in. I've never heard of mixing in for 10 or more minutes...maybe that's the problem??? Good luck!

Here's the link

http://forum.cakecentral.com/cake_recipe-2123-Buttercream-Dream.html

I think it is the trans fat---Ive read that on other forum posts.

Happy to help!!
Goodluck!!

Thanks so much everyone!!!! I can't wait to go home and try a new batch out (at work playing - shhhhhh).

HAPPY EASTER EVERYONE!

CristinaB, does the Buttercream Dream crust and are you able to decorate with it? I've also modified my buttercream recipe to Sugarshack's recipe and technique, her cakes are just awesome!

I use the chef and baker's preferred brand which I buy at Sams......I have never had a problem until last week and it happened to grain.....I made another batch out of the same bag and used the same recipe and had no problems....so sometimes I wonder if it is the weather???

Hi Dixiegal01!

Yes, Buttercream Dream crusts nicely (or you can easily prevent if from crusting by covering it with plastic wrap). It's perfect for decorating too. I haven't had any trouble getting it smooth (it responds BEAUTIFULLY to the hi density foam roller "Melvira" method) and I've been able to pipe anything I've needed to with it (it's very easy to work with). AND it's yummy! Hope that helps!

And yes, Sugarshack's work is just amazing and inspiring!

Thanks, I think I'm going to try it. Have you ever used it for a fbct?

You know, I've never done a fbct! It's on my experiment to-do list! I bet it would work well though, there's lots of real butter in it so it should freeze well and hold it's shape too! Let me know if you try it and how it comes out!

I use IMBC exclusivley but made the WBH with high ratio shortening and C&H powder sugar and my BC was grainy as well. I thought it was because I was use to the smoothness of the IMBC. I have a "kids" cake coming up next weekend and was going to make the "Extra Special BC" recipe from Wilton so I hope it doesn't turn out grainy!

You know, I honestly think that sometimes batches turn out bad, period. To point the blame in one direction is hard for me.
Surprisingly, I use the no trans fat Crisco and don't have any problems at all. Last week I had a batch of grainy b.c. for the 1st time and couldn't figure out why. Re-did the batch (again, with no trans fat) and it was perfectly smooth, no air bubbles. Go figure.

The Buttercream Dream is great for FBCT!

I've used the non-trans fat Crisco with no problem. I tried the Wal Mart brand shortening with the trans fat still in it and I didn't like the taste of the frosting. The consistency was the same with both, I just went for personal preference in taste. The only thing I've noticed that doesn't work well with the new Crisco is my pie crust recipe. It just seems mushier and softer. I have to refrigerate it longer before I can roll it out!

Excellent! Glad to hear that BC Dream is great for FBCT. I must try it now!!!!

I'll be using the Buttercream dream the fbct I'm doing next weekend then....thanks for letting us know christeena

I agree with a prev post .... it could be just a bad batch for any number of reasons.....beet sugar vs. cane sugar; brand of sugar; humidity; bad batch of shortening......

I've never used anything but Crisco. I never had any problems with the switch to transfat. Didn't know there was a problem until I read various threads about it. (Correction ... I did use a cheaper brand once .... ONCE! 25 years ago. Switched back to crisco and NEVER used anything else since.)

I also use whatever powdered sugar is on the shelf. Dominoe, walmart brand, Baker's Chef. I can't tell any difference.

At least you all have a choice of powdered sugar! I live in a smaller town in Ontario, Canada. My local grocery stores stock one brand of ps and only one. There's nothing on the bag regarding 6x or 10x, nothing. Plus, I can get some at the local Bulk Barn, which I presume is their "store" brand. Again, there are no details provided about it on the sign above the bins. I've never seen Domino or Baker's Chef, or any of the other brands all of you have mentioned. I don't live right near a Wal-mart, but I could check one out next time I am near. I'm just envious that you can even pick and choose what you want!

tracey1970 - I was thinking about that too. I never really thought about other parts of the world when baking. I just thought we all has albertsons and wal-marts XD. I feel for you though

as for the BC, I warm the milk in the microwave for a few seconds then add it and it worked wonders for me