Why Did My Icing

Decorating By CNCS Updated 15 Aug 2008 , 7:16pm by indydebi

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CNCS Posted 14 Aug 2008 , 10:06pm
post #1 of 8

look like cottage cheese after I mixed it?

I only did one thing different and that was use the powdered sugar from sams.

Same amount of ingredients just different powdered sugar.

7 replies
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JodieF Posted 14 Aug 2008 , 10:27pm
post #2 of 8

Was the butter cold? It could be chunks of cold butter? I beat my butter and shortening until smooth, and then add the powdered sugar. I only use the powdered sugar from Sams and have never had a problem.

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KoryAK Posted 14 Aug 2008 , 10:55pm
post #3 of 8

We need a lot more info than that, hon. For one, what type of icing were you making and whats the recipe?

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CNCS Posted 14 Aug 2008 , 11:32pm
post #4 of 8

Just the regular powder sugar crisco water and flavoring recipe I have had for decades.

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Tashablueyes Posted 15 Aug 2008 , 4:12am
post #5 of 8

I'm not that knowledgeable, but a lot of buttercreams do this at one stage or another, and if you continue to beat it it smooths out perfectly.

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KoryAK Posted 15 Aug 2008 , 5:00am
post #6 of 8

Could it be the trans fat free crisco? Were you maybe using stockpiled stuff before and just got some new in?

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CNCS Posted 15 Aug 2008 , 7:10pm
post #7 of 8

I rewhipped it but it now looks like grainy sand.

Just gonna start over with everything.

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indydebi Posted 15 Aug 2008 , 7:16pm
post #8 of 8

I'm with Jodie ... I only use Sam's p.sugar (Baker's Choice or something like that). Sounds like pieces of unbeaten fat.

I mix all but the p.sugar, then add it a bit at a time, beating after each addition until it's silky smooth. The longer I beat it, the smoother it gets.

The fat really needs pulverized.

Or your shortening could have been old, which might impact it.

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