Icing Question... What Am I Doing Wrong?
Decorating By Butterpatty Updated 19 Jan 2009 , 3:03pm by mamacc
I don't know what I am doing wrong, but every batch of icing I have tried making is coming out gritty. I have tried several of the recommended ones here and I am so frustrated. I have tried beating more, beating less, sifting the powdered sugar and about everything I see people recommending here. What can I do to fix this? I don't want to go back to buying pre-prepared OR do I 
?
This is what I use and I love it, here you are going to find a lot answers about SMBC it is soooo good
http://cakecentral.com/cake-decorating-ftopict-594605.html
I also use indydebi's buttercream and everybody looooove it, it is amazing, it is my favorite. 
I hope this can help you
ops!! 
I forgot the link for indydebi's buttercream
http://www.cakecentral.com/cake_recipe-6992-0-Indydebis-Crisco-Based-Buttercream-Icing.html
you also can try sugar shack's buttercream recipe on this website. It is super smooth!
I just had this happen to me using the sugarshack recipe. I found out it wasn't anything I did, or the recipe I used...it was the powdered sugar. I used Great Value PS from Walmart...first problem I have had with grittiness. I was advised that sometimes you get a "bad" batch of ps. I am saving this 5lb disaster to practice with. Try a different brand of sugar and do a small test batch. Sorry this happened to you, but from the response I had, it has happened to many expereinced decorators.
What grade of sugar are you using? When I use 6x Domino sugar (purchased in 25 & 50 pound bags), my shortening-based buttercream has a little grit to it, but I find that to be typical of many shortening-based bakery icings, so I'm not worried about it.
When I use 10x powdered sugar (which is a finer grain than 6x), there is no grittiness.
I really don't see how anyone could get a "bad" batch of powdered sugar.
I totally agree with the pp about not using the great value (Wal-Mart) brand PS. The first time I made BC I used GV brand and it came out super gritty. I tried again with GV thinking I had gotten a "bad batch" as I had read in posts here and it came out gritty again. I now only use Domino 10x and my BC comes out smooth every time. I also found out through trial and error that the GV shortening does work best in my BC icing, when I am not using high ration. When comparing it to Crisco brand it had a higher fat content so maybe that is why. Good Luck and try again!
What brand of PS are you using?
Thanks, ladies, for your replies! I am using Domino's powdered sugar (not sure about what "x" it is). I have a KA 4.5 quart. My sweet husband bought me a new paddle thingie -so technical, huh?- for it at Christmas. He popped onto here and searched the forums for a Christmas gift idea and saw someone recommending this blade that scrapes the sides and bottom better. Silly question - can I put SS's recipe in a 4.5 quart mixer? TIA.
Silly question - can I put SS's recipe in a 4.5 quart mixer? TIA.
Sure, just be sure to scale it to fit your mixer's bowl. 
Here's a thread on just that topic:
http://www.cakecentral.com/cake-decorating-ftopict-598821-.html
HTH
Try IMBC or SMBC. No powdered sugar, less sweetness and the icing melts in your mouth. I use "classic Vanilla Buttercream" from food network and love it.
im so happy you asked this question, Ive been having problems lately.
I will read the threads about scaling sugarshacks BC.
Ive been baking for years and only recently started to focus ( or become interested) on decorating. I would give anything to be able to whip up a batch of super smooth BC. ( not IMBC, I havent tried to tackle that as of yet)
I plan to do a lot of experimenting this week. I know its not my PS or my mixer, so it must be me
not IMBC, I havent tried to tackle that as of yet)
Really, you shouldn't be scared of IMBC. If I can make it, you can. I honestly think it's easier to make than smooth powdered sugar buttercream. So long as you have a good mixer, you can't mess up too bad.
not IMBC, I havent tried to tackle that as of yet)
Really, you shouldn't be scared of IMBC. If I can make it, you can. I honestly think it's easier to make than smooth powdered sugar buttercream. So long as you have a good mixer, you can't mess up too bad.
I agree...it's really not that bad. The first time I made IMBC was at my PT using a 60 qt mixer!!! Boy was I scared about messing up such a big batch too, but it turned out perfect.
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