I am making a wedding cake for a friend in May. I am a baker, not a cake decorator. I've made the cakes and all is well with that. However, I did a test run with a crusting buttercream and it was like icing a cake with sand!
I'm not getting paid to do this cake, but it still needs to be wonderful!
What have I done wrong?
Yeah...it shouldn't be like that. Try using Sweetex for your base...or a combo of Sweetex and butter. Make sure you use the finest powdered sugar you can and beat it on medium for about 5 minutes. I've had that happen to me and I can't remember what I did wrong. I only use sweetex now and it's MUCH better.
Crisco, 10x, hot water, vanilla. I think the proportions were something like 1 1/2 c. crisco, 2 lbs. 10x and a 1/3 c hot water. And I added salt to cut the sweetness. No butter.
I was advised not to use butter.
I had this happen once when i used store brand 10x that was Beet sugar and not Cane sugar.
For my buttercream recipe I used
2tbls vanilla
1 cup shortening (crisco)
1 cup butter
8 cups powdered sugar
(mix all of the above together, but slowly add the sugar one cup and a time)
and once all the sugar is mixed in and the icing seems very very dry add 4 tbls of milk, one at a time until its all in...
I love this recipe I used it all the time and have never had a problem with it !
Hope that helps 
Quote by @%username% on %date%
%body%