Hey there everyone, I'm new to this site and the all too exciting world of cake decorating. It simple amazes me at the cakes you all have made. You're all very talented and I can't wait to be half as good.
I do have one question though. Buttercream Icing.... I made a batch the other day to practice with and I don't know if it was that I did not mix it long enough or what, but after it appeared to be done, the texture still felt like it had sugar granuals in it. Should I have maybe mixed it longer or what? If you could help me with this, I would be so very graterful.. And what is the easiest or best Buttercream recipe that you've all tried.
Also, if there is a recipe for practice icing, I would love to know about it. Or any other tips you might have ....LOL
Thank you, Geri
I am also a newbie to this site but I think I remember someone mentioning on a different post about this and maybe try sifting the sugar first? I have had the same problem so I thought I would sift my sugar the next time I make it to see if that helps. Hopefully others have more suggestions as I would like the answer to this as well.
First, let me welcome you to Cake Central! Powdered sugar shouldn't feel like granules. But if that is happening I would also recommend sifting it a couple of times. A good practice recipe would be the all crisco wilton class buttercream. I personally hate the taste! But it has a nice consistancy and you can practice lots of flowers and decorations with it. My favorite buttercream recipe is the Buttercream Dream. It's in the recipe section. HTH 
Hi Geri,
Welcome to CC. I remember my first impression last year when I first came to Cake Central - just awesome! Along with taking the Wilton classes what I've learned from this site is incredible. Everyone here is so helpful, fun and you can just about get an answer to any possible baking question there is. There are many, many recipes for buttercream icing. It's basically whatever your preference is. Look in the recipe section of this site and try several. I've taken the basic recipe I learned in the Wilton class and "tweaked" it to my liking. One suggestion would be to use only powdered sugar from cane sugar - it's the best. Also add a little corn syrup at the end of beating for a smoother consistency and spreading. Much good luck to you and happy baking! 
Thanks for all the ideas, I think I've figured out what went wrong. I did'nt sift the sugar at all. I'll try making another batch tomorrow and see what happens. Hopefully I'll get a better result. The recipe that I used was just the basic butterbream recipe using shortening.
As for the icing feeling like granuals, I thought that seemed a little odd myself. From all my other experiences with confectioners sugar, I've never ran across that. It must have been the unsifted sugar.
Thank You all for your help. As for cake central, I THINK I"VE FOUND MY NEW INTERENT HOME. LOL Everyone is so nice and inviting here... I don't want to leave. LOLI've already learned so much from this site.
Take care everyone. Thanks Again.
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