So Angry! 8 Lbs Of Frosting Ruined!

Decorating By smbegg Updated 7 Mar 2014 , 4:54am by MBalaska

 smbegg  Cake Central Cake Decorator Profile
smbegg Posted 28 Feb 2014 , 10:54pm
post #1 of 18

I just made my usual batch of buttercream which starts with 8+ pounds of raw materials and apparently one of the bags of powdered sugar contained chunks of crystallized sugar! The whole batch is ruined. I have been doing this for years and never have had that happen before. I don't ever sift, but this is making me double think that! I am so pissed off! What a waste of time and $$ down the drain.

17 replies
 leah_s  Cake Central Cake Decorator Profile
leah_s Posted 28 Feb 2014 , 11:02pm
post #2 of 18

I would soooo start paddling that out on the counter and pick the chunks out.  Srsly.

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liz at sugar Posted 28 Feb 2014 , 11:03pm
post #3 of 18

Yes, can you push it through a strainer?

 

Liz

 -K8memphis  Cake Central Cake Decorator Profile
-K8memphis Posted 28 Feb 2014 , 11:21pm
post #4 of 18

i used a 5# bag of flour that had these sharp shards of packed flour--they were smooth like broken tiles--so you start thinking--sure i could sift this but what formed the shards?

 

and that's my point in posting--are you sure it's crystalized from just clean water? i mean you really don't know unfortunately--

 

so sorry but i know how it feels -- and i called the flour peeps and i got a bunch of perks but i was real pissed too--i didn't want perks--but i had to trash the whole thing for safety's sake

 

grrr

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ellavanilla Posted 1 Mar 2014 , 12:05am
post #5 of 18

you could push it through a clean stocking/pantyhose.

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gscout73 Posted 3 Mar 2014 , 4:24am
post #6 of 18

Quote:

Originally Posted by ellavanilla 
 

you could push it through a clean stocking/pantyhose.


This is the same advice I was given in my first Wilton course back in 1991 to remove lumps and air bubbles. Makes the icing smooth, and it works for bc and royal.

 crushed  Cake Central Cake Decorator Profile
crushed Posted 3 Mar 2014 , 12:51pm
post #7 of 18

I would definitely push that frosting through a strainer. That's way too much money to throw down the drain.

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DeniseNH Posted 3 Mar 2014 , 8:31pm
post #8 of 18

What about putting small batches in the microwave then pouring it into a blender and blending the holy heck out of it then letting that batch cool down and warming then blending the next batch.

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gscout73 Posted 4 Mar 2014 , 11:12am
post #9 of 18

Quote:

Originally Posted by DeniseNH 
 

What about putting small batches in the microwave then pouring it into a blender and blending the holy heck out of it then letting that batch cool down and warming then blending the next batch.

Unfortunately, I believe this won't work. Those sugar crystals are hardened like large grains of sand or pieces of glass. Doing what you suggest I think would further ruin the icing. I say strain it through an ultra fine mesh rather than waste it.

 -K8memphis  Cake Central Cake Decorator Profile
-K8memphis Posted 4 Mar 2014 , 3:27pm
post #10 of 18

but one needs to satisfy the question--what created those sugar crystals? am i willing to eat and serve that? was it water? rain drops from a hole in the roof? coca cola? a cleaning agent? did someone sneeze or get sick? idk

 

i try & think --if i was questioned about how i made this product would i have a shiny bright clear answer to give?

 Rosie93095  Cake Central Cake Decorator Profile
Rosie93095 Posted 4 Mar 2014 , 8:36pm
post #11 of 18

For safety sake, toss it and start over with Sifted sugar.

 smbegg  Cake Central Cake Decorator Profile
smbegg Posted 5 Mar 2014 , 1:35am
post #12 of 18

AI am not comfortable serving it. It is like all the glasslike accumulated chunks fell off the machine when processing. It really was just a waste! Do y'all sift your powdered sugar)

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cheeseball Posted 5 Mar 2014 , 4:26pm
post #13 of 18

Quote:

Originally Posted by smbegg 

I am not comfortable serving it. It is like all the glasslike accumulated chunks fell off the machine when processing. It really was just a waste! Do y'all sift your powdered sugar)

Yup...ya never know what might be lurking.

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Sassyzan Posted 5 Mar 2014 , 5:24pm
post #14 of 18

AWith flour and powdered sugar, I usually just grab a handful of it to feel for lumps whenever I open a new bag. If it's lumpy, I sift. If not, I don't.

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paulstonia Posted 5 Mar 2014 , 6:15pm
post #15 of 18

I hate using a sifter, I have a large fine strainer that I use to sift. I always sift when making fondant, just makes it go faster with no lumps in my sugar. But I don't always when making buttercream, this is making me rethink that. And it does make you wonder what caused it.

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Carrie789 Posted 5 Mar 2014 , 6:37pm
post #16 of 18

Guess I am not experienced or brave enough not to sift everything. It used to take me forever to sift powdered sugar. Then, I found a battery-operated sifter on Amazon for $12. I sift a 2-pound bag in about three minutes. Best $12 I have spent on cake equipment, and it's kinda fun.

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NJsugarmama Posted 7 Mar 2014 , 4:22am
post #17 of 18

AIf anything, contact the manufacturer. They would probably want to know if there is a defect in their product...and most likely they will get you some coupons for free product.

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MBalaska Posted 7 Mar 2014 , 4:54am
post #18 of 18

Somehow I can't picture a large bakery sifting through 20 lbs. of powdered sugar for icing.

maybe they do.

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