I made the Baking 911 perfect buttercream and it turned gritty after a few days in the refrigerator. So you'll know what I am talking about here is the recipe I used:
2 cups Crisco Shortening
1 stick (8 tablespoons) butter , slightly soft but not mushy
1/4 to 1/2 cup heavy whipping cream
2 tsp. clear vanilla
2 pounds (8 cups) powdered sugar, sifted (measure, then sift)
In your mixer bowl, beat the shortening until it's smooth, add the butter and beat together until smooth and light and fluffy. Add smaller amount of the heavy cream indicated in the recipe and the vanilla and mix well.
Add half the powdered sugar and mix for 5 minutes on low-med. speed. Add remaining sugar and mix well. Add more cream or powdered sugar if necessary to adjust the consistency.
The icing tasted wonderful and was great to work with. The only substitution was that instead of Crisco I used a high-ratio shortening that the local cake store sells. I had some left over and tried to use it after 3 days in the refrigerator. It was gritty. It wasn't gritty when I made it. Any ideas what might have happened?
Thanks! Delie
Wow, no idea really. I know that my instructor told me use nothing but crisco. So, I haven't and have never had that problem. I have a slightly altered wi!t0n version of buttercream that is fail safe if you would like the recipe let me know. Hope this helps! S
I had a smilar problem a couple of months ago. I used the half butter/half crisco butter cream icing recipe but I am 100% positive it was due to the powedered sugar I bought. It was the store brand BUT let me tell you, it was the BEST icing. I don't know if the sugar was old or if the humidity had something to do with it. The icing looked just fine and you couldn't really tell it was gritty unless you compared it to another batch I made. I kind of wish I could find some more sugar like that. Everyone loved it though, especially my husband.
I have a similar problem that i just cant figure out. My frosting is fine when i make it, but i notice later (like when we actually eat the cake) the frosting has become grainy. I am still experimenting but so far i think as long as it is refridgerated, it is fine but once it sits out to come to room temp, it becomes grainy. I'll let you know if I come up with any good information but until then, hopefully someone will know what to do about this.
Form what Ive learned, it is probably the powered sugar.
I use a similar recipe and I have only had that problem when I have used off brand powdered sugar. I don't sift mine but when I use Domino cane powdered sugar my icing is so much smoother and tastes so much better. That could be your problem. I have used the off brand powdered sugar and just whipped it longer and that seems to help.
HTH,
HeatherMari
Thanks for all the suggestions.
I only use Domino cane sugar, but I have to admit I do not sift it. I'll have to give sifting a try.
I'm going to try beating it a long time on low with some more liquid to see if that helps.
I want to use this icing on a wedding cake so I need it to stay smooth.
Thanks again for the help.
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