I used Indydebi's buttercream recipe. I let the KA go for a good ten minutes for the crisco and and then another 15 with everything.
When I tasted it it has a slightly gritty feeling.
Any and all suggestions that I can do to it are welcome!
The prolblem might be the brand of powdered sugar you're using. Make sure it says 10X on the label, because that's an indication of how finely it's been ground. Anything less - or if the label says nothing - might be an indication that the sugar is too gritty for buttercream.
i used domino pure cane sugar. not usre about the 10 x
Domino's powdered sugar is 10x.
That recipe crusts really fast. If you tasted some from the edge of the bowl or top of the beater, it might have started to crust already, causing the gritty feeling.
So is it normal for it to feel this way?
Will adding more milk help?
I think that's just the texture. It's a great recipe, but any powdered sugar based BC I've tried is always grainier than say SMBC. But American BC is much more stable. It's just the nature of the beast.
Butter cream should not be gritty. I do not add dream whip or powdered coffee creamer and had one batch of gritty butter cream. I am convinced that I had a bad bag of powdered sugar. It's never happened since.
After mixing the shortening, I always add 1 tbs dream whip then a little of the milk, mix, add 1 more tbs dream whip then more milk, mix, then the last tbs dream whip and more milk, whip, then add the rest of the milk slowly and mix it for about 10 minutes. Then add powdered sugar and mix until smooth. My BC used to be gritty too, until I tried this. Guess it just helps dissolve the DW better! HTH!
michelle, this may be a silly question, but you said you used domino pure cane sugar... it was *confectioners* sugar, wasn't it?? if it was, it should say '10-x powdered pure cane sugar' right on the package. if not.. did you by chance use domino white sugar by mistake? just a thought...
It is not normal for any b/c to be gritty. Anytime i have made indydebi's b/c(have tried so many ways for it not to be gritty) (beat the dickens out of it as other people say to do) it always is gritty. Taste good, but gritty. Its not to say that i won,t try it again.
I had been using SMBC for months, so when I went back to Indydebi's buttercream because it's been really warm here... I noticed that is it a bit gritty, because of the PS. Try heating up the milk, it worked like a charm for me! I heat it up to "warm" when I do my initial mixing and add a little less than I know I'll need. Then after I've added the PS and it's really thick and I've beat it forever. I heat up the milk to "hot" and drizzle a little at a time in. Then beat the dickens out of it. I think heating up the liquid helps melt/dissolve the PS.
I caught that too DuxDay...if it's that gritty I'm guessing that could very well be the problem.
LOL...definitely not white sugar. I think it may have something to do with the powdered sugar as well. just wondering do I ice with it or try again
haha glad to hear that wasn't the problem MichelleB0802! You never know...my sister cries every time she tries to cook without fail. I'm talking like boxed Mac N Cheese. My dad actually tried making my mom a cake before and did just that...granulated sugar and he didn't let the butter soften. It was so sweet but probably the worst cake I'd EVER seen! haha