I made sugar shack's icing today, but I didn't have any hi-ratio, so I used crisco. Well the icing is very gritty! Is there any way to fix this or do I have to throw it all out?
Maybe if you try to add additional liquid it will smooth it out? Did you put a pinch of salt in the buttercream...I was wondering if that was what caused it.
what brand powder sugar did you use?? i found some to be way more gritty (cornstarchy) than others. also, how long did you let it mix for?? I use the recipe in my 6 quart and let it run for 10 minutes.
I find that if I use a powered sugar that is pure cane sugar it's not gritty but if I use a powered sugar that is beet cane is tends to be gritty.