I've just starting using half butter and half crisco in my buttercream icing. I love the flavor but I've noticed that there are butter bits (for lack of better word) in the icing. What could be causing this? Am I not letting the butter set out long enough? Thanks so much!
Yes, I would think mixing it longer would take care of the problem! I, on the other hand, add my butter last! I cream the shortening with all flavor extracts first, then add all of sugar and liquid and mix for a few minutes until nearly fluffy. Then while the mixer is running, add my butter in pieces and mix for add'l 5-8 minutes until light and fluffy!
I agree, I'd mix the butter and shortening longer.
Personally, I put in the butter, shortening, and flavoring and then let that mix for several minutes on low speed before adding anything else.
And I do use butter that's at room temperature (I try to set it out at least an hour before I need it, since it's too easy to partially melt it in the microwave).
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