I think I figured out what went wrong. For flavoring, besides the creamer which was French Vanilla, I used Wiltons Clear Vanilla. It has a pretty high alcohol content so I think it was the vanilla. Tried it again and the same thing happened. So 2 BATCHES went in the garbage and money also. I should have though about that BEFORE making it. Cream and Alcohol DON'T MIX!!! DUHHHHHHHHHHHHH. I feel like an idiot!!
I use store brand but I always use it and never have issues. Like I said I've made buttercream a zillion times and this never happened. Yeah, I guess they can mix but sometimes alcohol can curdle cream. Then I guess I still don't know what happened. I just made the buttercream the way I usually do, sometimes it's better to stick with what you know.
Store brand powder sugar can cause gritty buttercream.
They aren't always made with pure cane, and can change back and forth between pure cane and beet sugar. I used GV brand for years, then they switched to beet sugar and I have had problems with grainy icing.
It sucks when you have something go wrong and you can't figure out why it happened.
My Weight Loss Support Group is The Chunky Monkeys!
As TexasSugar mentioned, I've had a bad batch of powdered sugar cause the gritty problem.
I use SugarShack's recipe explicitly but please note not all hi-ratio shortenings are created equal. I don't have access to Sweetex so I have to adjust my liquid significantly. Between the two cake stores here in Dallas, they sell different brands of hi-ratio and I get different effects on my buttercream. I'd be curious what brand of hi-ratio you're using.
Could you list the exact recipe you used? There are a couple of versions based on the size of your mixer and I'm wondering if maybe there was a transcription error somewhere that created the problem.
Another thought , did you beat the shortening warm liquid until smooth before adding the powdered sugar? Just trying to troubleshoot what might have created the issue.
Sillywabbitz, I'm not sure of the name of my hi-ratio. The cake supply store I go to packages it up themselves. I'm guessing they get huge buckets of it and just break it down for indiv sale. They don't put the brand on the container. But I've been using it for a very long time and never had any issues with it. But I used..
5 cups hi-ratio
5 lbs Walmart PS
12 tbls Coffee Mate powdered creamer
4 tbls wiltons clear vanilla
I have a 5 quart mixer just like Sharon.
Yes I did cream everything together before adding the PS. I also noticed that is was the right consistency in the begining then the more I mixed it the worse it got. It was like the PS decided to ball up into lil balls. It also seemed that all the shortening had disappeared because there was no smoothness to it. It was like wet PS. It was a very strange texture. I really have no clue.