Everyone loves my bc, but me.


1. It's very shiney, almost greasy looking.
2. After I make all the batches needed I find little pockets of butter in the bottom of my bowl (not the mixing bowl but the one I ice out of).

Compared to some recipes it has less butter and more sugar so I don't understand. It has 8 oz ( half butter half shortening) to 1 1/2 pounds of sugar.

Thanks for any help I can get

Do you beat the butter/shortening until it's really creamy and smooth before you add the sugar?

No, I usually put all the ingredients in the bowl (except the vanilla).and mix it slowly then speed up the mixer. Scrape down the sides add the vanilla and mix some more on med.

Is your butter room temp when you mix it in? If it is too cold, it may remain a bit "chunky" when mixed.

Butter is room temp, I use land o lakes unsalted.

Try creaming your butter and shortening together until they are very light in color.

Then mix in your other ingredients.

I would definitely cream it first. I cream the butter and shortening for a good 7-10 minutes. Then I add sugar & liquid a little at a time scraping down the sides before I add another batch of sugar and liquid. I get a really creamy and smooth BC without lots of air bubbles this way.

I'll try creaming the butter and shortening together, and hopefully this will make me happy. I can't change to much as my customers like it the way it is.

Much THANKS to all who posted

All you have to change is your mixing method, that won't change your flavor or anything else.