Gritty Icing

Baking By NEWTODECORATING Updated 29 Jul 2005 , 7:37pm by PolishMommy

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NEWTODECORATING Posted 24 Jul 2005 , 1:37am
post #1 of 6

UGGH I am getting so flustered! My icing in the begining was so smooth to taste, however the last week no matter what I try it is alittle gritty. I have made the Wilton class icing, Dawn's BCT icing, MMF, and tonight I tried my hand at rolled buttercream, all in the past week and a half. It is very humid here but my air is on and the house feels cool to me. I am a sifting fool too. I have tried anywhere from 3-6 times of sifting on each of these with no luck.
Can anyone help me icon_cry.gif

5 replies
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Lisa Posted 24 Jul 2005 , 3:37am
post #2 of 6

I don't know if this will help but it might be worth a try. I use very warm (not hot though) water in my buttercream recipe. It helps dissolve everything and gets the icing very smooth. If you'd rather use milk or some other liquid, you could try adding it in warm and see if it helps.

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nernan Posted 25 Jul 2005 , 12:28pm
post #3 of 6

I have the same problem, always gritty, i even sifted 13x once just to see and it was the same, i am really scared of BC now.

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bubblezmom Posted 29 Jul 2005 , 2:59am
post #4 of 6

I can't figure out what causes the grittiness. I made a bc recipe 2X and it was perfect. 3rd time and it was gritty. Go figure. My mom thinks I'm crazy to make frosting that doesn't involve boiling the sugar. It was the way everyone use to make frosting and they certainly didn't call it anything fancy like Italian/French/Swiss Meringue. icon_razz.gif

I need to master the pwd sugar frosting. Children love that kind of frosting. Maybe it will turn out better when my KA mixer arrives?

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nernan Posted 29 Jul 2005 , 3:30am
post #5 of 6

I did read somewhere that over beating can cause the grittyness, who knows.

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PolishMommy Posted 29 Jul 2005 , 7:37pm
post #6 of 6

What brand of powdered sugar are you using? That could be it. Even within the same brand sometimes they use a different cornstarch or something of course different crops that grew in different conditions batch to batch. Look on the bag to see if it says all cane sugar. I have used powdered beat sugar without a problem (if it doesn't say cane sugar on the bag it is beat sugar because that is cheaper to produce), but my wilton instructor swears by the 100% cane sugar.

With the humidity the way its been, that might be to blame too. Also, is your meringue powder really fresh?

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