OK, my icing turned out gritty again!! ARG!! - I even sifted and I am not sure if it was really that humid outside. I am using Dawns Receipe - When I first mixed all the sugar in it was fine nice and smooth, but after the 5-10 min it was all gritty. I was able to salvage it somewhat. I added another stick of butter and some whipping cream to then more sugar to stiffen and it smooth back out somewhat, but not really normal. Any ideas what could be causing this? Can you overmix BC?

Maybe it's the sugar that you are using?

Debbi

I know the sugar is good b/c I used part of the bag previously and it turned out perfect

Maybe your icing is seperating. Are you in a humidy climate? Try a little mergue powder. I just learned that in calss.

I made a batch of Dawn's recipe recently with generic shortening and my icing turned out gritty, but after sitting overnight it was ok. But I will always be using Crisco from now on.

If it is Buttercream you are making, try the reicpe where you cook the sugar before whipping it into the butter. It is very smooth, silky and no trace of undesolved sugar.. It is alomost similar to making Marshmallows, but you just add Butter. It is a very good recipe.

EMoore

I will try to rewhip with a little meringue powder as that is probably what happened. I live in SC, very humid, I think we are so accustomed to it I don't realize when it is and isn't humid!!

You should do a search for your topic. I did read in one post that it takes a bit for the shortening to absorb the liquid and sugar. The more you beat it the better and the longer it sets the better. I have noticed this to be true for me.

Thanks for the replies. I used a bit of it last night for the BCT on the cake. I have the rest the batch sitting out to ice/decorate the cake tonight, so I am going to add some merigue powder and beat the heck out of it! LOL Hopefully it will work.

Good luck VMW...be sure to let us know how it turns out!