Lumps In My Buttercreme

Decorating By amberhooli2 Updated 8 Dec 2008 , 8:49pm by leah_s

amberhooli2 Posted 8 Dec 2008 , 4:01pm
post #1 of 4

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. icon_sad.gif

3 replies
indydebi Posted 8 Dec 2008 , 4:03pm
post #2 of 4

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.

Pulverize it.

kakeladi Posted 8 Dec 2008 , 8:39pm
post #3 of 4

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 awayicon_smile.gif

leah_s Posted 8 Dec 2008 , 8:49pm
post #4 of 4

ditto everyone else. Turn your mixer on and go do something else.

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