Pls. Help

Decorating By sreyomac Updated 30 Oct 2008 , 3:36am by sreyomac

sreyomac Posted 30 Oct 2008 , 1:09am
post #1 of 19

My friend and i are making our own butter cream icing.... but it came out grainy? What can do to solve it.... add more Crisco? Is there a chance i have over beaten the mix.... would that matter?

Whats the best way to simulate water???


18 replies
kelleym Posted 30 Oct 2008 , 1:39am
post #2 of 19

The most likely cause I've found of grainy buttercream is low grade powdered sugar, like a generic or store brand. Unfortunately there's not a lot that can be done about it, although you can try beating it on low speed for a few minutes, some people have reported success with that.

I'm stumped by why you need to simulate water. icon_confused.gif Could you explain more?

sreyomac Posted 30 Oct 2008 , 1:50am
post #3 of 19

Well we used the imperial cane sugar.... is that not the good stuff?
should i just start over?

We are making a cake of a pond.... how would you simulate the water??

kelleym Posted 30 Oct 2008 , 1:54am
post #4 of 19

Ohhhh! icon_smile.gif Piping gel mixed with blue food color will do the trick. thumbs_up.gif

Imperial is not what I consider a generic, but it's possible you got a bad bag. If it's inedibly grainy, I would just throw it out and start over. Maybe someone else will chime in with a better solution though?

sreyomac Posted 30 Oct 2008 , 1:58am
post #5 of 19

i hope so i just use the whole bag of sugar and a whole container of coloring on it....... how do you get a deep color, like green. Using the what we got isnt really working.

stephaniescakenj Posted 30 Oct 2008 , 2:12am
post #6 of 19

I've heard someone else mention that if you beat the icing a little longer on a lower speed it will help with the graininess too. that's actually why I gave up on powdered sugar icings, I use IMBC now and it's perfect.
As for green, I find that when I need a green like grass, I add a touch of brown. A really tiny bit. And then yellow for a brighter green. I don't know if that will help, but I figured I'd throw in my two cents icon_biggrin.gif

bafishr Posted 30 Oct 2008 , 2:18am
post #7 of 19

Is the Imperial cane sugar a powdered sugar? Or is it granulated sugar?

kelleym Posted 30 Oct 2008 , 2:20am
post #8 of 19

Both. They make brown sugar too. icon_wink.gif

sreyomac Posted 30 Oct 2008 , 2:23am
post #9 of 19

Do you think jus tletting it set.... like overnight help?

leah_s Posted 30 Oct 2008 , 2:23am
post #10 of 19

You did use powdered sugar, right?

sreyomac Posted 30 Oct 2008 , 2:26am
post #11 of 19

ummmm yeah! and not all that it called for

sreyomac Posted 30 Oct 2008 , 2:37am
post #12 of 19

ok.... so maybe a better question is why did this happen, so i can avoid the same mistake again?

maisyone2 Posted 30 Oct 2008 , 2:44am
post #13 of 19

I think to better help you, please list all the ingredients you used and in what measurements.

sreyomac Posted 30 Oct 2008 , 3:03am
post #14 of 19


2 lbs. powdered sugar
2 cups crisco
1/2 tsp vanilla
1 tsp.butter flavor

any advice would be great

leah_s Posted 30 Oct 2008 , 3:11am
post #15 of 19

No transfat Crisco? That stuff has ruined more bc than anything else.

sreyomac Posted 30 Oct 2008 , 3:14am
post #16 of 19

going to look.....

sreyomac Posted 30 Oct 2008 , 3:23am
post #17 of 19

its shorting.... walmart brand?..... didnt say anything about the other

tblide Posted 30 Oct 2008 , 3:35am
post #18 of 19

I had this happen to me when I was making MMF it came out grainy. The next batch I made, I sifted my powdered sugar and it didn't come out grainy. Perhaps you can try sifting the powdered sugar and see if that helps.

sreyomac Posted 30 Oct 2008 , 3:36am
post #19 of 19

i did sift.... but when i made the fondant i forgot and it came out great~

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