Okay so forgive me, I usually use SMBC but I wanted to try the sugarshack buttercream. I feel like mine turned out a tiny bit grainy. What did I do wrong? Do you think it's because I used Alpine shortening instead of sweetex? Did I not mix it long enough?
Also if I can get my frosting to work I'm thinking about getting some wedding bouquet. Can anyone tell me what it tastes like. It's kinda expensive if I don't like it.
If you are used to SMBC, any powdered sugar icing is going to be grainy to you. It's because the sugar isn't dissolved. You might try a non crusting buttercream, like the house buttercream from the Whimsical Bakehouse, if you want something different. But if you've mastered smoothing SMBC.....I say you've got it made!
Thanks. I tried it so that I would have a crusting buttercream. Maybe I"ll just have to get used to it. Thanks for the advice.
i think all shortening icings will hav a tiny bit of grit tothem compared to SMBC but it should not be much. You should not feel it on your tongue, maybe only a tad if you "chew" it bewteen your teeth. any more than that means you got a bad batch of PS and it does happen from time to time.
WB is hard to describe as it is a combo of many flavors. I can readily taste the almond, butter, vanilla, with a hint of citrus, but it is wonderfully blended so it's an overall taste, not one predominant. I adore the stuff, but I know evryone will not care for it.
Thanks Sharon for your help! I think I'll try the Wedding Bouquet too. I want something different from plain old vanilla.