That's happened to me, also.
I've found that it's usually fine after sitting for 24 hrs. or so.
Might want to check out the 6x vs 10x sugar thread:
http://www.cakecentral.com/cake-decorating-ftopict-50324-.html
Sometimes it's the color that you are using that is not mixing well, I've had it happen with the Wilton Moss Green. Also by adding meringue powder helps to stabilize the icing and color.
HTH
Katie
i think someone else mentioned it but...i had that problem a while back andi started mixing the fool outta mine...it hasnt been the least bit grainy since. hth
I had this happen to me for the first time last week and I used the Target powdered sugar too! I heard somewhere that you have to make sure that you use 100% pure cane sugar because the beet sugar can cause the grainy texture.
It's only name-brand powdered sugar for me now!
absolutecakes - I am interested in the meringue powder...as far stabilizing the color, I have been having problems with my colors being darker in some areas when I ice then smooth the surface of the cake. I use all butter in my buttercream, chill the cake and hot knife to smooth (I make sure there is no h20 on the knife, which can cause this) and I recently have had issues with the discoloration. I stopped using meringue powder awhile back, do you think this is what is causing it?
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