I made a 2 batches of wilton's buttercream but added dreamwhip into it last weekend it came out awful. I had to throw it all away. Then made another 2 batches without dreamwhip and it wasn't as grainey but not completely smooth either. I ran out of icing and just needed a little more for decorations so I made 1 more batch but didn't beat it as long. I just mixed until all was incorporated and used it . This one was smooth and crusted really well so am I mixing too long or was it a fluke. I made another batch same way last night and it looks like it is separating and grainey again and will not crust. I let it mix for a while so am I mixing too long. I am using the new crisco. I only do as a hobby so I really don't want to order the Hi-Ratio since I don't get paid for alot of my cakes. Any advice will be helpful. Thanks.
I have made batches of icing from time to time that have come out grainey I had used the Crisco shortening and did probably mix longer than I should have - I even had a batch of icing come out looking like oatmeal. I do this as a hobby too and try to keep costs low but have definitely found that the hi ratio shortening is well worth the cost. I only use the hi ratio shortening now and I use sugarshack's buttercream recipe. I charge my cakes out at cost and just keep in the back of my mind that if they really like the cake they'll consider the time involved and kick in a little tip for me. If it is a small cake I just add to the cost for 1/2 a tub of the hi ratio shortening or more if it is a larger cake. It has worked out well so far. Maybe this will help. Happy Baking!
lots of people talk about having bad results with crisco, have you tried any other brands? I use the store brand here and it works great, plus its cheaper! hth
Actually the first batch was made with store brand shortening with the trans fat still in it. I have used it before and it has been fine. I usually beat the butter and shortening until it's whipped good and then put in the powdered sugar and beat for a time longer. It usually takes around 30 minutes. I guess I think I have to beat it to death or something.
I use half butter and half crisco. I also use India Tree Fondant & Icing Sugar.
"India Tree Fondant & Icing Sugar is pulverized to 1/100th the size of normal powdered sugar grains. Decorate all of your desserts with India Tree Fondant & Icing Sugar
Especially formulated for the baking trade, it produces smoother and glossier icings and fondants than can be achieved with regular powdered sugar"
I always get great smooth results. The sugar is a bit $$$ though.