HELP!!! I seem to have an issue of lumps in my buttercreme. Why is this happening? What am I doing wrong? It looks like the crisco and not the powdered sugar.
You're not beating it enough. I run the mixer to totally pulverize those paticles of fat. Crisco, vanilla, dream whip, milk and about 2 cups of p.sugar go into the bowl and it runs until it looks like silk ... NO particles of fat anywhere. THen I add the rest of the sugar and continue to mix.
As debi said, you probably are not mixing it enough.
I know Wilton teaches every one to mix only enough to incorporate and stress not to overbeat 'because it causes airbubbles'.
But many people just don't mix it enough - which it sound like is your problem. I have often put my mixer on low and let it run while doing something else then forget it only to come back maybe 15=20 minutes later and find the smooth as silk icing happily mixing away
ditto everyone else. Turn your mixer on and go do something else.