How Can I...

Decorating By chrissypie Updated 26 Oct 2010 , 5:58pm by jewels710

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chrissypie Posted 26 Oct 2010 , 2:36pm
post #1 of 5

not get gritty buttercream? I am making the standard american crusting buttercream. I am using a shortening/butter base with Domino powdered sugar and flavorings. I have measured everything carefully, sifted the powdered sugar, but it still tastes grittier than usual? what could that be from? Any tips for me.

thanks so much in advance!

4 replies
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mamawrobin Posted 26 Oct 2010 , 2:59pm
post #2 of 5

I've never had a problem with bc being gritty. I do beat the shortening for 15 minutes before adding any other ingredients, I also warm the half & half (milk) before adding. I also beat my bc 20-25 minutes after all of the ingredients have been incorporated...the longer I let my mixer run the creamier and smoother my icing.

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weirkd Posted 26 Oct 2010 , 3:02pm
post #3 of 5

It could be your shortening. Ive noticed lately that some of my shortening had little lumps in it. Ofcourse this is the stuff that I bought at the grocery store, no name brand shortening for greasing pans and table tops when using gumpaste. So try switching your shortening or beating it for a while before adding the other ingredients. As long as your sifting your sugar you should be ok.

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metria Posted 26 Oct 2010 , 3:34pm
post #4 of 5

high ratio shortening can absorb the powdered sugar better ... i think using that definitely reduces the grittiness and it makes the bc much easier to work with.

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jewels710 Posted 26 Oct 2010 , 5:58pm
post #5 of 5

It could be your powdered sugar, I have had trouble with Dominos in the past...maybe try a different brand. Believe it or not, the diff brands have diff amounts of cornstarch in them that can make a huge difference in your end product.

Good Luck.

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