I got a complaint that my icing was a little gritty. The recipe I use is 1/2 cup butter, 1/2 cup shortening, 4 cups icing sugar, pinch salt, 1 tsp vanilla and 2-3 tbsp milk. I am in Canada and I use Roger's Icing sugar.
Any suggestions??
Is icing sugar the same as powdered sugar? I use popcorn salt to reduce grit from salt crystals, and I beat my buttercream for a very long time to give it a nicely whipped texture. I also add meringue powder to help it along (2 T per 2 lbs of powdered sugar).
sorry, yes it is powder sugar. I can't find popcorn salt anywhere here, I just use regular table salt. Doesn't mixing it for a long time make a lot air bubbles??
Hi, I'm in Canada and use Roger's also! Do you live near a Walmart? They have icing sugar that is 100% cane sugar as opposed to the beet sugar. I've asked if there is a difference and everyone didn't think so. I can't say that I've made a whole lot of batches of icing and use a similar recipe to you, but sometimes I notice a difference in the sugars. Maybe it has to with the weather?? I don't know for sure, I have read that sometimes you just get a bag of sugar that's 'off' somehow. Where abouts are you? Here in southern Alberta the humidity can change so much from day to day, but usually it's dry. I guess I really didn't have any good answer for ya!!
Thanks! I am in Edmonton, so yes, I can definetly find a Walmart
It is not really gritty, just a little and it is almost always like that... and I have made a lot of batches of icing. I don't know!
A few weeks back there was another thread on CC about this topic & discussing cane sugar vs. beet sugar, maybe you can find it. I believe Dominos is cane sugar & that is better. HTH
I know what you're talking about, actually. Sometimes when I'm kneading the icing sugar into fondant or gum paste it has such a weird feeling to it that gives me the creeps!! I know that sounds strange!! It seems like it's always hit and miss with me, some icing is good and some isn't.
By the way, where do you find cake decorating stuff in Edmonton? Is there a big store or do you have to rely on online ordering and whatever Michael's has?
I have a batch everynow and then that has a gritty texture.. I just assumed it was the weather.. humidity or what ever.. In the summer time we cool our house with an evaporative cooler.. (water cooler) I really have to keep my powdered sugar in a tightly sealed container or I find it does make my frosting gritty.. I really think it is the weather or what ever the powdered sugar has been exposed to on the way to you... your not alone...
Try mixing the salt in with your sugar instead of adding it straight to your cream mixture.
HTH
sorry, yes it is powder sugar. I can't find popcorn salt anywhere here, I just use regular table salt. Doesn't mixing it for a long time make a lot air bubbles??
Funny, I can't find it either! So I grind my salt in a coffee grinder. A brand new grinder would be best so you don't have to fight hidden coffee particles. It's much, much cheaper than buying popcorn salt, too
And no, air bubbles don't form. It just gets whipped - lighter and fluffier.
Here is my recipe - I use all the extra stuff to help reduce the sweetness (I know, it's frosting!). This recipe crusts.
1-2/3 c hi-ratio shortening (if using Crisco, use 2 cups)
2 lbs PS
1/4 c flour
2 tablespoons cornstarch
2 tablespoons meringue powder
1 teaspoon popcorn salt
2 T corn syrup
3/4 cup vanilla coffee creamer
1 oz Wilton butter flavor (any butter flavor)
A couple of months ago, I ordered flavoring. My regular brand (alcohol based) was out so I ordered a different (reliable) brand. I didn't realize until I went to use it that it was oil based. Still, I thought it'd work. So, I used it. OMG!!!!!!!!!!! It was grainy to the point of being pebbly! I could not figure out wth caused this freakish result.
Fast forward a bit...I finally got to order my flavorings. Made icing again...perfect.
Fast forward a bit more...out of regular so I retrieved the now "back up" flavorings. Crap! It's pebbly again! I just dumped 30 bucks+ of freakin' buttercream! So, if ya'll happen to use oil based flavorings, that may be wreaking havoc on your icing....
this has not had full experimental measures taken to determine the validity of my claim....
Just a thought for everyone to check out....
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