Sugarshack Recipe Gritty! Help!!!!!!!!!!!!!!!!!!!!!!!!!!!

Decorating By farfalla6ella Updated 25 Jun 2009 , 10:02pm by JanH

farfalla6ella Posted 24 Jun 2009 , 10:12pm
post #1 of 13

So I just made Sharon's SugarShack recipe and its gritty! What do I do??????? I need this icing like today and I'm freaking out! I'll take any advice!

12 replies
Renaejrk Posted 24 Jun 2009 , 10:28pm
post #2 of 13

I wish I could help! I've had this problem with regular BC, but not with hi-ratio shortening BC - I just bought some and haven't used it yet!

jenkosman Posted 24 Jun 2009 , 10:31pm
post #3 of 13

I don't know that recipe... can you post it or e-mail it to me?

Renaejrk Posted 24 Jun 2009 , 10:54pm
post #4 of 13

it's in the recipes section - search for sugarshack

jenkosman Posted 24 Jun 2009 , 11:05pm
post #5 of 13

When I make buttercream I use really hot tap water then add the powdered sugar into that with a paddle attachment & beat until really smooth then I add the fat whether it's butter, shortening or a combination of the two, a chunk at a time.... then I flavor at the end.

The only other things I can think of to help is sift the powdered sugar a few times or use 10x, or add the sugar in slower.

chefjulie Posted 24 Jun 2009 , 11:06pm
post #6 of 13

What brand of shortening and powdered sugar did you use?

I've had gritty icing when I used Imperial PS and off brand. Now, I only use C&H and it's great.

I've also had issues using CK brand shortening (marketed as the store brand at my local cake store).

lecrn Posted 25 Jun 2009 , 12:10am
post #7 of 13

Did you use really hot water in your coffee creamer? If the powder is not completely dissolved, it could make it gritty.
Also, a lower X powered sugar could make it gritty.
I don't know how you could fix it, but here's a bump in case someone else does.

CakeDiosa Posted 25 Jun 2009 , 5:48am
post #8 of 13

It's probably your powdered sugar. I read long ago that some PS brands use beet sugar and that causes the grit. I only use C&H and I use sugarshacks recipe and have never had a problem with it.

Good luck!

JanH Posted 25 Jun 2009 , 6:52am
post #9 of 13
Quote:
Originally Posted by lecrn


Also, a lower X powered sugar could make it gritty.




I don't find that to be the case. icon_smile.gif

Here's an informative post by cakemanOh on 6x vs.10x powdered sugar:

http://www.cakecentral.com/cake-decorating-ftopict-50324-.html

HTH

Loucinda Posted 25 Jun 2009 , 11:33am
post #10 of 13

JanH - thank you so much for that post!! I have always used the 6x and never had any trouble with it (I use Alpine - but just found out I can get Sweetex too!) I never had any trouble with "gritty" icing. I now know why - I love it when I get good info!! icon_biggrin.gif

sugarshack Posted 25 Jun 2009 , 2:51pm
post #11 of 13

It is prob a bad bag of PS.

Make sure the liquid is hot, and maybe a tad more liquid would help next time.

Cake4ever Posted 25 Jun 2009 , 3:44pm
post #12 of 13

I wonder if warming the BC would work? Like take a cup or so and nuke it for 10 to 20 seconds and mix very well, then put back into batch and let it warm the rest of the BC... then maybe cool it in the fridge and re-whip???

Just an idea to experiment with, in case you are going to throw out the BC anyway.

JanH Posted 25 Jun 2009 , 10:02pm
post #13 of 13

You're very welcome, Loucinda. icon_biggrin.gif

(That's one of the reasons I really enjoy Alton Brown because in addition to the usual "here's how you do it" - he also includes the "why".)

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