Buttercream Sandy Texture...

Decorating By cherryz Updated 30 Jun 2009 , 3:19am by cherryz

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cherryz Posted 27 Jun 2009 , 10:29am
post #1 of 19

i tried buttercream icing recipe having part shortening, butter & powdered sugar. the texture came out sandy to the finger's touch and got tiny holes in it when i spread it. WHY???? What is the secret to smooth it... icon_sad.gif

18 replies
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G_Cakes Posted 27 Jun 2009 , 10:39am
post #2 of 19

Not a secret really but the trick is to make sure that your butter or shortening is at room temp and to mix at a slow speed.

If you mix it on high or for to long you will wind up incorporating air into the icing which gives you the holes.

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cherryz Posted 28 Jun 2009 , 11:44am
post #3 of 19

tnx for the tip misslizzy... i iced another cake today with the same recipe... my shortening & butter are at room temperature. the icing is still 'sandy' texture... can i have other buttercream icing recipe that's smooth & still stand long hours in the heat????? please help... i have another order this coming saturday....

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Rylan Posted 28 Jun 2009 , 8:58pm
post #4 of 19

Try adding more liquid. It will make it a lot fluffier but it won't feel grainy. I've done it and it worked fine.

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rocketmom1985 Posted 28 Jun 2009 , 10:28pm
post #5 of 19

sometimes the powdered sugar can be the problem...I only use cane sugar ps...did you use a house brand? I wasted a full recipe of Sugarshack's bc 'cause I used a cheap ps... icon_cry.gif

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cherryz Posted 29 Jun 2009 , 2:33am
post #6 of 19

tnx everyone.... i use powdered sugar... can anyone share me their buttercream icing recipe..... plssssssssss

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krissycupcakes Posted 29 Jun 2009 , 2:40am
post #7 of 19

indydebi has a wonderful buttercream recipe search indydebi in the frosting catagory

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maudabom Posted 29 Jun 2009 , 6:25am
post #8 of 19

It could be your shortening. I tried using the cheapest shortening I could find and it was gritty. I changed over to Crisco, no more gritty texture. I tried a local store brand because I love all of their products, usually better quality than the name brands and their shortening was fine too. It was just the really cheap stuff that was gritty.

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cherryz Posted 30 Jun 2009 , 3:03am
post #9 of 19

you got a point there. i just read from buttercream 101 that cheap shortening causes the grainy texture. i will try crisco on saturday. the cake will travel 3 to 4 hours by land. wish me success! ! ! thumbs_up.gif

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cherryz Posted 30 Jun 2009 , 3:04am
post #10 of 19

you got a point there. i just read from buttercream 101 that cheap shortening causes the grainy texture. i will try crisco on saturday. the cake will travel 3 to 4 hours by land. wish me success! ! ! thumbs_up.gif

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cherryz Posted 30 Jun 2009 , 3:05am
post #11 of 19

you got a point there. i just read from buttercream 101 that cheap shortening causes the grainy texture. i will try crisco on saturday. the cake will travel 3 to 4 hours by land. wish me success! ! ! thumbs_up.gif

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Rylan Posted 30 Jun 2009 , 3:13am
post #12 of 19

I agree with the cheap shortening. I used 3 cans and it turned out gritty. Crisco didn't.

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Rylan Posted 30 Jun 2009 , 3:14am
post #13 of 19

I agree with the cheap shortening. I used 3 cans and it turned out gritty. Crisco didn't.

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Rylan Posted 30 Jun 2009 , 3:15am
post #14 of 19

I agree with the cheap shortening. I used 3 cans and it turned out gritty. Crisco didn't.

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Rylan Posted 30 Jun 2009 , 3:16am
post #15 of 19

I agree with the cheap shortening. I used 3 cans and it turned out gritty. Crisco didn't.

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Rylan Posted 30 Jun 2009 , 3:17am
post #16 of 19

I agree with the cheap shortening. I used 3 cans and it turned out gritty. Crisco didn't.

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Rylan Posted 30 Jun 2009 , 3:18am
post #17 of 19

I agree with the cheap shortening. I used 3 cans and it turned out gritty. Crisco didn't.

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cherryz Posted 30 Jun 2009 , 3:18am
post #18 of 19

Thank you all... i will keep u posted on the result... muah everyone

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cherryz Posted 30 Jun 2009 , 3:19am
post #19 of 19

Thank you all... i will keep u posted on the result... muah everyone

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