look like cottage cheese after I mixed it?
I only did one thing different and that was use the powdered sugar from sams.
Same amount of ingredients just different powdered sugar.
Was the butter cold? It could be chunks of cold butter? I beat my butter and shortening until smooth, and then add the powdered sugar. I only use the powdered sugar from Sams and have never had a problem.
We need a lot more info than that, hon. For one, what type of icing were you making and whats the recipe?
Just the regular powder sugar crisco water and flavoring recipe I have had for decades.
I'm not that knowledgeable, but a lot of buttercreams do this at one stage or another, and if you continue to beat it it smooths out perfectly.
Could it be the trans fat free crisco? Were you maybe using stockpiled stuff before and just got some new in?
I rewhipped it but it now looks like grainy sand.
Just gonna start over with everything.
I'm with Jodie ... I only use Sam's p.sugar (Baker's Choice or something like that). Sounds like pieces of unbeaten fat.
I mix all but the p.sugar, then add it a bit at a time, beating after each addition until it's silky smooth. The longer I beat it, the smoother it gets.
The fat really needs pulverized.
Or your shortening could have been old, which might impact it.