So Angry! 8 Lbs Of Frosting Ruined!

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

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 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.

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

Yes, can you push it through a strainer?

 

Liz

-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

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

you could push it through a clean stocking/pantyhose.

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 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.

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.

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 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 Posted 4 Mar 2014 , 8:36pm
post #11 of 18

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

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)

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.

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.

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.

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.

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.

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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