Butter Cream

Decorating By Rebecca2012 Updated 7 Jul 2014 , 2:57am by lanawith

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Rebecca2012 Posted 7 Jul 2014 , 1:02am
post #1 of 4

ALately my buttercream has been turning out very grainy and I have no idea why. It almost looks like the ingredients are separating. My recipe is: 1 cup butter 4 cups powered sugar 1 tablespoon vanilla extract 1 - 3 tablespoons milk

Any help would be appreciated!

3 replies
JessicaAB94 Cake Central Cake Decorator Profile
JessicaAB94 Posted 7 Jul 2014 , 1:52am
post #2 of 4

AWhere are you from? It could be the butter is too soft/warm. Butter melts at 80 degrees and is very temperamental.

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custard79 Posted 7 Jul 2014 , 2:51am
post #3 of 4

AI've been having the same problem! It's mainly my chocolate buttercream that has been grainy and I just can't figure out why. My recipe is very similar to yours.

lanawith Cake Central Cake Decorator Profile
lanawith Posted 7 Jul 2014 , 2:57am
post #4 of 4

AI usually only make smbc, but my first thought is if it's grainy, maybe the sugar isn't dissolving. I would try whipping it longer, and maybe increasing your butter by 1-2 tbsp. My second thought is that perhaps you need to sift your powdered sugar?

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