kay, another problem.

My buttercream that I made this time is GRAINY!
I used half butter, half shortening.
all the ingredients were at room temp, except for the heavy cream.

plus I realized I used the whip insted of the paddle.
it has a horrible mouth feel with the graininess(sp?)....
but it is for my sons birthday party, which for SOME reason, every year on his bday, I flake out on how to do a cake, and lose all ideas and creativity.Does this happen to anyone else?
ugh...

Did you beat it long enough? There was just a thread on this a few days ago. I've been beating mine for 6 or so minutes after all the ingredients have been combined. This makes it so nice and fluffy!

Julie

Have you changed the brand of powdered sugar? I had that happen changed brands because thats all the store had was grainy. Went to another store bought what I was using before & was fine. Plus I have heard others have similar issues. Maybe try that or shifiting if you are not already?

What brand of powdered sugar did you use????? I've had this happen using a cheaper off-brand sugar. The # of times it was sifted at the "sugar makin place" plays a huge role in it's quality.

did you use salt? If so was it table salt? Maybe the salt did'nt desolve.

I always use popcorn salt. It is very very fine...the graininess you feel may be the salt that didn't dissolve. Good luck!

Icing shortening makes all the difference in the world! If you have a little extra $ it is so worth it (I think it's usually in bulk for between $30 to $50 depending on how many lbs. it is). No graininess, nice and fluffy, yummy!

thanks for all the tips.
yes , I used store brand sugar.
I also used a "trans-fat free" shortening. It seemed stiffer than crisco.

I used sea salt(fine grade) but very little.the grainiess is throughout the icing.
I beat the crap out of it.....probably 10 minutes or mmore. I read on this list that the longer you beat it, the whiter it gets, so that did help. but it was still off white(which I didnt mind)....

so I guess I need to use reg crisco, good brand sugar, and beat longer???

I never noticed this problem before. THanks!

It probably was your sugar. My instructor warned againt using generic/store brand sugars unless they spacifically state they are made from cane sugar. Many times they are made from Beet sugar. She didn't know why it made such a difference.

Juds2323