Oh No! My Delicious Buttercream! :-(

Decorating By ThreeDGirlie Updated 18 Sep 2008 , 9:01pm by cylstrial

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ThreeDGirlie Posted 15 Sep 2008 , 8:20pm
post #1 of 17

Let me start off by saying that I NEVER use Domino powdered sugar. I always use the store brand and I used to sift it... Well, after never having any issues with stones or lumps, the last few times I've made frosting, I've skipped the sifting.

So this time I am making a batch of Sugarshack's BC (yep, a whole mixerful), subbing out 2 c of the shortening for butter - YUM! And the Domino PS was on sale so I bought it an DIDN'T SIFT. icon_redface.gif

I now have 5 quarts of delicious buttercream that has stones of crystallized sugar running through it. icon_evil.gif Some are as big as my baby's fingernail. Bad, bad, bad.

I actually pushed half of it through a sieve, and I think I may be able to salvage it, but JEEZ!

Never again will I be lazy and skip my sifting. And never again will I buy Domino powdered sugar. thumbsdown.gif

16 replies
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tiersfromheaven Posted 15 Sep 2008 , 9:50pm
post #2 of 17

OH I feel for you!! I would be so upset !! I've had that happen too, but I have to say not with Domino. Trying to pipe that icing was a nightmare icon_mad.gif
Hope you can salvage it! Good Luck!

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ThreeDGirlie Posted 15 Sep 2008 , 9:57pm
post #3 of 17

I'm debating it now... I have "strained" it and got a LOT of lumps. I can't find any in the remaining icing, but I'm still not sure that I want to serve this to people. I think I'll probably scrap it and re-do. Darnit!

But this is totally why I am such a freak about doing things early. The cake I need this icing for is being decorated Thursday (I baked it yesterday and it's in the freezer now) and picked up Friday. So I have plenty of time to remake without it throwing me off schedule at all. Truthfully, I made it today (instead of, say, Wednesday, LOL) because I wanted to taste it with the butter substitution which I've never done before.

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christeena Posted 16 Sep 2008 , 12:54am
post #4 of 17

If you have a Sam's club near you, I highly recommend the 7 lb. bags of the chef's/baker's powdered sugar they carry. I have never had any issues with it and I don't sift it. In my area it costs less than $4 per 7 lb. bag!!

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Deb_ Posted 16 Sep 2008 , 1:06am
post #5 of 17

That stinks.....I always use Domino's, I've never seen this kind of thing icon_confused.gif

Last week I was mixing the SCW Chocolate cake in my KA......I got cocky and started cracking the eggs right into the mixer bowl while it was slowly mixing. I never do this and I don't know what got into me, but one half of the shell got stuck on the beater and the entire egg fell in. Yup, I wasted all that sugar, chocolate, butter etc., there was no way to salvage it.....it had egg shells throughout. I called myself every name in the book, good thing I was alone icon_cry.gificon_cry.gificon_cry.gificon_mad.gificon_mad.gificon_mad.gif

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ThreeDGirlie Posted 16 Sep 2008 , 1:09am
post #6 of 17

Usually I do buy the 7lb bags at Sam's, I paid 3.34 last time I bought one... But I only get there once a month or so, and I ran out - it's a 45 minute drive for me and I have 2 little ones. So as an alternative, I would typically get the WalMart brand 2 lb bags, but Domino was on sale - famous last words - GAH!

I remember HEARING strange noises when I was adding my PS, and thinking "It sounds like there are rocks in my mixer" - hello, DUH! icon_rolleyes.gif

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christeena Posted 16 Sep 2008 , 1:30am
post #7 of 17

Your two little ones are adorable!!!

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ThreeDGirlie Posted 16 Sep 2008 , 11:39am
post #8 of 17

dkelly27 - That stinks! I ALWAYS cracked my eggs directly into the bowl until a month ago when I was trying out a new recipe and ended up with half a shell in there. It was just a half a recipe to see how it tasted, so I dug out the shell the best that I could and just went with it - I think I got it all because DH never said anything, LOL! But now I crack in a separate bowl because if it was for anything else, I would have had to scrap it and start over.

Christeena - Thank You! I love my handsome little boys. They amaze me every day!

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msauer Posted 16 Sep 2008 , 11:59am
post #9 of 17

Oh Pooh! This stuff makes me so mad when it happens....so sorry you have had some troubles! Keep your chin up!


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SeriousCakes Posted 16 Sep 2008 , 12:16pm
post #10 of 17

I always use store brand too, I think Domino's doesn't have proper quality control icon_lol.gif Whenever I'd pick up a bag of the sugar it was dusty, like a bag had broken somewhere. Broken bag=air in the sugar=lumpy sugar. My store brand never has dusty bags thumbs_up.gif

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thecakemaker Posted 16 Sep 2008 , 12:34pm
post #11 of 17

I've never had that problem with the Domino brand just the store brand. I won't buy the store brand any more. I never sift the Domino sugar.


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tracycakes Posted 16 Sep 2008 , 12:38pm
post #12 of 17

I always use Domino sugar and rarely sift it. I think Ive only ever had 1 bag that had problems with lumps in it. I've started sifting more recently but I don't always. Sorry it happened to you, I know it was frustrating.

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ThreeDGirlie Posted 16 Sep 2008 , 12:38pm
post #13 of 17

Well, no matter what kind I use, I will ALWAYS sift from now on.

Debbie - you might want to start sifting as well. I'm telling you, the crystals in there were like gravel, and they were clear, pure sugar crystals. BAD!

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DFND Posted 16 Sep 2008 , 12:50pm
post #14 of 17

Hopefully you'll be able to salvage it with some patience. You mentioned that you substituted 2 cups of shortening for butter, how does it taste and did it change the texture? Did you add your creamer warm or cold?

I just got Sugarshacks video in the mail and want to try the recipe, but I do like the butter in my buttercream.

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ThreeDGirlie Posted 16 Sep 2008 , 1:02pm
post #15 of 17


I was a SugarShack convert the first time I made it a few months ago. But I can honestly tell you that with the substitutions I made this time, it is the best crusting BC I have ever had, and I have tried many.

I used 3.5 C Crisco and added my hot liquid + flavoring to that (I did 3 T PURE vanilla + 1t of almond). Once it was mixed, it had cooled back to about room temp. Then I added my room temperature butter - 2 Cups is just the whole pound...

In the past since I was using all shortening, I added butter flavor and since it was a pure white icing, I wanted to keep it that way so I used clear (imitation) vanilla. I can really taste a difference with real butter and pure vanilla - it's worth the off white color to me for this flavor. And I have heard that you can use white food coloring if you need pure white, so I may try that if I ever need to.

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missmeg Posted 18 Sep 2008 , 7:56pm
post #16 of 17

I also made a butter substitution to SugarShack's bc this week and LOVED IT!!! I did 1 cup unsalted butter and 3 cups Alpine, and 4 lbs of Domino sugar - I always sift, so no issues there.

I never thought if adding the butter *after* incorporating the shortening and sugar. I creamed the butter and Alpine together with my seasoning, then added the ps.

It really makes a difference, and I can look my customers in they eye and tell them that I don't use an "all crisco" bc icon_wink.gif.

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cylstrial Posted 18 Sep 2008 , 9:01pm
post #17 of 17

I've never had any trouble with the Domino or Sam's bakers bag..and I never sift mine. Maybe some powdered sugar that hadn't been sifted 10 x, somehow got bagged? Anythings possible.

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