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???

thx!!!

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. Could you explain more?

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??

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

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?

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.

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

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

Both. They make brown sugar too.

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

You did use powdered sugar, right?

ummmm yeah! and not all that it called for

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

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

sure

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

any advice would be great

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

going to look.....

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

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.

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