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!

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!

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

it's in the recipes section - search for sugarshack

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.

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).

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.

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 - 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!!

It is prob a bad bag of PS.

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

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.

You're very welcome, Loucinda.

(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".)