Why After A Few Hours I

Decorating By minicoopermel Updated 15 May 2015 , 3:54am by kakeladi

minicoopermel Posted 14 May 2015 , 6:56pm
post #1 of 6

Hi all!   I have made a few cakes where my buttercream looks awesome and perfect and the next day when the cakes are picked up I notice these white specs/dots on my buttercream. 

Why does this happen. 

I use 8 cups pwd sugar, 1 cup shortening, 1 cup butter, 1 tsp water and 2 tsp vanilla. 

Wilton gel for colors. 


5 replies
-K8memphis Posted 14 May 2015 , 7:05pm
post #2 of 6

something isn't getting mixed in well enough -- it's either shortening blobs or powdered sugar blobs -- i always sift my powdered sugar and i always hate to do it too but...i do it --

and be sure to get the shortening fully incorporated

KathysCC Posted 14 May 2015 , 7:07pm
post #3 of 6

I would suggest creaming your shortening and butter thoroughly before adding the powdered sugar.   Also, if you are using salt, put it in and cream it with the shortening.

KathysCC Posted 14 May 2015 , 7:08pm
post #4 of 6

Oh yeah, i always sift my powdered sugar.

minicoopermel Posted 14 May 2015 , 7:11pm
post #5 of 6

Thanks! Didn't even think it could be the shortening. Will do now for sure!

kakeladi Posted 15 May 2015 , 3:54am
post #6 of 6

Yeah, what the others have said: sift sugar and cream shortening w/butter very well - up to 5 minutes or more.  Won't hurt to mix b'cream on low once all ingredients are in there up to 10 minutes to make it very smooth and creamy.

BTW: to improve the taste, use a tablespoon (3 teaspoons) of flavoring and no water.

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