So I just tried making sugarshacks buttercream icing for the first time and it turned out looking grainy and definitely NOT creamy! does anyone know why this happened? and also, does anyone know another icing that is creamy and smooth without the airbubbles? Thanks!!!
ADid you use high ratio shortening?
yes, I use hi ratio. I also wanted to say that I ended up like tripling the liquids and it was still REALLY thick. would it do this if I beat it too long?
AI don't think you've provided enough info for anyone to troubleshoot your problem. Can you walk through the steps you took?
sure. 4c hi ratio shortening creamed with flavoring and 1/4 cup hot water (mixed with powdered creamer). added powdered sugar beating on 2 with my KA. powdered sugar was added slowly. got about 2- 2 1/2 c of sugar in before it was too thick to mix on speed 2 so turned up to 3. added more hot water then more sugar. still too thick so added more hot water again. by this time it already looked grainy.
AThy recipe I have starts with 5 generous cups of shortening and 12 tablespoons hot liquid. 12T = 3/4 cup of liquid. It is a thick icing, but your ka should handle it fine. Not sure what would make it grainy unless possibly the creamer wasn't mixed well or you got a bad batch of powdered sugar.
Original message sent by Sassyzan
Not sure what would make it grainy unless possibly the creamer wasn't mixed well or you got a bad batch of powdered sugar.
This might be your problem. I have never had a bad batch of this frosting until last week and figured out the problem was a bad batch of sugar. Frosting was unbelievably grainy and oddly enough, did not taste very sweet! It's like the cornstarch ratio was way off
AYep, I've had it happen to me with every brand of powdered sugar I've ever tried. They all seem to be prone to it once in a while. Domino, aldi, Safeway, Walmart. Gotten bad bags from them all at least once.
I know this is off topic (sorry OP!) but how do you deal with this? Are you able to fix the frosting somehow or do you test the sugar before you use it in a batch of frosting? I threw in some seedless jam to make mine palatable but that isn't an option if you are going for vanilla.