I think I overbeat it. I have made it a ton and never had this happen. It is just the basic wilton bc recipe with half high ratio shortning. I found the recipe on Edna's site. I was wondering if you can overbeat it and if it can be salvaged? Any help would be awsome.
I am making this cake for my daughters b-day. I think I was too relaxed when making it. I sat down for lunch with the mixer running. When I was done so was the BC. It is all grainy and curdled looking. I tried to warm it and remix but it got worse. HELP...

I also heated half of the bc over a dbl boiler gently. I remixed and it now has hard sugar crystals runnig throughout it. Is this garbage now??? Please help asap. I am waisting so much time on this darn BC. THanks so much.

This is American Butter Cream? I think warming it was not the way to salvage it. Better start again.

I've done that before with 20 pounds of icing at work. Add HOT water to the mixture and mix on low. When it dissolves, add more powdered sugar to the mix beating on low. It should come back. Mine did. HTH

thanks for the help. I put it in the fridge and when I remixed it the problem seemed to slowely go away. I then added powdered sugar and it seems better. Thank goodness. THanks for your help. Thankful my batch was only about 4lbs. lol