Cake Central › Cake Forums › Cake Talk › How Do I? › How long do you beat your Buttercream Icing...
New Posts  All Forums:Forum Nav:

How long do you beat your Buttercream Icing...

post #1 of 20
Thread Starter 
to get that really smooth whipped cream type non-grainy texture?

I would love to know...perhaps I'm not beating mine long enough. I've switched PS several times and no matter what brand or how many times I sift the PS, it's still on the grainy side.

TIA
Vicki
Reply
Vicki
Reply
post #2 of 20
Sometimes it's the shortening - what are you using for that?
post #3 of 20
Until it's dead?? HEhehe.....just couldn't resist.

Actually I have left my KA run for up to 15 minutes. One time I forgot the mixer was running and I ran off to get a quick lunch and it took longer than I expected so it was a good 15-20 minutes. It was soooooooooo super smooth and more in the bowl - almost overflowing. Yummm icon_smile.gif
post #4 of 20
Thread Starter 
TNT: hmmm, I've used Crisco in the past but then started buying GFS shortening or our local SPARTAN brand. GFS used to carry hi-ratio shortening, but I can't find it anymore over there. Both the GFS and the Spartan Brand have transfat, which is why I switched.

I love our local supermarkets BC (smooth and creamy, no PS granuals whatsoever and not so sweet) and called today to see if they would give me their recipe (hehehehe, ya never know until you ask, right?) Well, he said no b/c their recipe is for 60 pounds of BC, but he did tell me they use 1/2 butter and 1/2 shotening. But then he said they use Sweetex, which I guessed when he said they don't use Crisco. Hmmmm - could that be the reason why it is soooooooo smooth! So anyway, he said they mix the BC for about 20 minutes and then let it "rest" overnight. When they go to use it on their cakes, they pull out what they need and in their small mixer beat it again for another 20 minutes. When asked if I could buy Sweetex from them, he said sure, but then said, why not just buy our buttercream. They sell 1 pound for $2.99. I'm tempted, but I would feel like I was cheating. Plus, their BC is non-crusting so I'm not sure how I would get that super smooth look if I can't use the viva method.

And for what it is worth, I generally only mix my BC for about 10 minutes. Perhaps I need to mix it longer and that will help. I want to leave work to go home and experiment. icon_biggrin.gif

Kakeladi: you crack me up! I'm still giggling! Okay, next time I'm gonna turn on my mixer and go take a bike ride for about 20 minutes. I'm sure I'll blow out a motor on my KA tho....this thing shakes, rattles and rolls as it is. hehehe

Thanks again for your tips. Oh, and the bakery said they use whatever PS they get in...no specific brand. I was pumping his big time for all sorts of info...he wouldn't give in on the brand name they use....I can't imagine they use whatever they get as I'm sure it would affect the quality of their BC switching all the time from one brand to the next.
Vicki
Reply
Vicki
Reply
post #5 of 20
I use the buttercream dream recipe and mix it for only 4 minutes. It is never grainy tasting. I never use it right away though - I put it in the fridge or freezer until I need it.
post #6 of 20
Thread Starter 
Wendy, that is the recipe that I use all the time, too. It is so grainy that I can't stand it anymore. I don't recall it always being grainy, so maybe when I switched my shortening is when i started getting the grainy texture. I just don't know.

Now with this all said, no one has ever complained about my icing. In fact, they all say how good it is. But for me, it's too grainy tasting.
Vicki
Reply
Vicki
Reply
post #7 of 20
I barely mix mine just emough to get it mixed. When i beat even a little to much it is full of air. Even when I use Sweetex. I do not know why.
post #8 of 20
I usually mix for 10-15 minutes or when there isn't any gaps from the side of the bowl (KA bowl) (make sense?) serious_cakes explains it in one of her videos........can't remember which one....
BAZINGA ~ Dr. Sheldon Cooper
Reply
BAZINGA ~ Dr. Sheldon Cooper
Reply
post #9 of 20
From everything I've read graininess is from the PS not the shortening. If you get a bad batch or use an off brand PS it can be grainy. It happened to me twice. Went to the store and bought CK PS and did a new batch and no graininess.

Good luck..I would totally buy buttercream if I ever found one I really loved and could work with..I like the crusting thoughicon_smile.gif
Visit me at www.keeponcaking.com for tutorials and other cake stuff.
Reply
Visit me at www.keeponcaking.com for tutorials and other cake stuff.
Reply
post #10 of 20
I only beat mine for a few minutes. I find this is just enough to make it smooth and creamy. Anything longer begins to incorporate too much air into the icing. Air in icing causes cake issues...bubbles, blisters, inability to smooth without pock marks, blowouts and air pockets under fondant.

I think some folks are more sensitive to this kind of graininess than others. To me, a very slight graininess is a normal, desirable characteristic of butter cream that makes it what it is. I don't even really notice it. If I want something smoother or creamier, I generally choose a different icing, usually a cooked one will have no graininess.
Housework makes you ugly.

It's marshmallow, not marshmellow! Aaargh, I have the strangest pet peeves!
Reply
Housework makes you ugly.

It's marshmallow, not marshmellow! Aaargh, I have the strangest pet peeves!
Reply
post #11 of 20
I hate to say that I probably do it different every time! I never measure anything and I never mix for the same amount of time. However, make sure that when you cream your butter/shortening and flavoring, make sure it is smooth and creamy!
Those who CAN do teach, otherwise how would we teach it?

xoxo,
Kristin
Reply
Those who CAN do teach, otherwise how would we teach it?

xoxo,
Kristin
Reply
post #12 of 20
Well I have beaten my for a long time, maybe 15 to 20 minutes with my paddle attachment not my whisk and it always come smooth but I watched Tonedna's video and she says to mix just till incorporated and hers looked so smooth, not one air pocket. She also uses high ratio so maybe thats why. I have been using crisco but have decided to try my store brand, I'll let you know.
mary
Reply
mary
Reply
post #13 of 20
This is one of those "let's agree to disagree" discussions that continues to pop up. Some say that you can't beat it too long and others say don't mix it a second longer than you have to. I haven't quite found the magic recipe yet, so I'm still going with the longer is better method.
Martha

********
Many people will walk in and out of your life, but only true friends will leave footprints in your heart. ~~ Eleanor Roosevelt
Reply
Martha

********
Many people will walk in and out of your life, but only true friends will leave footprints in your heart. ~~ Eleanor Roosevelt
Reply
post #14 of 20
Quote:
Originally Posted by mbt4955

This is one of those "let's agree to disagree" discussions that continues to pop up. Some say that you can't beat it too long and others say don't mix it a second longer than you have to. I haven't quite found the magic recipe yet, so I'm still going with the longer is better method.

agree. Just for the poll, I'm one of the "no such thing as beating it too long" people.
post #15 of 20
Glad for this post.

I've only recently noticed the grainy texture as I've become accustomed to making it all the time. I find myself becoming a cake snob, icing/frosting included. I've come to feel the texture of the powdered sugar in my mouth more but before if I got some cake with fresh frosting I would just be like "this is tastes great - thank you!"

I made some Sugarshack the other day but made sure the water I added to the non-dairy creamer powder was boiling and it turned out sooo smooth it was like meringe (*spelling, sorry)... but then it seemed to have no body and the decorations didn't want to hold and it took forever to crust - if at all. (I put additional powdered sugar in it and then the grainy texture came back)

I melted the butter for my last batch by accident and it was very grainy. I think it was because the butter seperated... but I don't know... the sugar was also very old (mom's house icon_wink.gif )

Is it me? Am I just becoming more picky about it because I do it so often? It seems that unless it is a merigune base or out of a jar there is always a slight grit to it... right?!

LMK icon_lol.gif -M
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: How Do I?
Cake Central › Cake Forums › Cake Talk › How Do I? › How long do you beat your Buttercream Icing...