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HELP Butter Cream is gritty!!!

post #1 of 37
Thread Starter 
I am making butter cream and its gritty as if I used granulated sugar and it seems to be seperating? icon_confused.gif
I made it the same way I always make it, crisco , powdered sugar and powdered creamer dissolved in water. Basically its SugarShacks recipe but without the hi-ratio shortening, and on a smaller scale. I've never had any problems before. Can it be saved? icon_cry.gif
I really don't want to start all over .
icon_sad.gif
post #2 of 37
The only time I have ever had the gritty problem was when I used an "off" brand of sugar (in my case it was Target's Market Pantry brand). Did you use a different kind of sugar?

I've seen some people suggest beating it slowly for up to 10 minutes to try to work out some of the grittiness, but I don't know if it works, or if it can be saved. I'm sorry, I know how awful it feels!! icon_cry.gif
post #3 of 37
Like kelleym, I've found a variance in the quality of non-brand name powdered sugars. icon_sad.gif

I found that one batch which was gritty on the day I made it, was much better on the next day (after sitting all night) so that I didn't have to start all over.

Can only assume that the "resting" period allowed the p.s. to absorb more liquid and lose the gritty texture....

Good luck on your batch. icon_smile.gif
post #4 of 37
had the gritty buttercream problem one time,and thats when i used the walmart brand powdered sugar. never used it again and have not had the problem again.
post #5 of 37
yourstrulytx, I am glad you posted this question. I actually came here to ask about this same problem.

I made SugarShack's buttercream recipe for the first time. I used Domino powdered sugar (the same that SugarShack used in her YouTube video). I used Wal-Mart brand vegetable shortening, because it does have the trans-fat in it. I used Berkley & Jensen (BJ's) powdered coffee creamer, which I mixed up the night before.

The buttercream was gritty, even after mixing it a lot, on low, then on #6. I did exactly what SugarShack said to do in the video, which I watched 6 times! The buttercream stayed gritty. It also had a funny, lumpy-separated texture, and it never crusted. It stayed very soft and the piping did not really hold its shape very well.

Now here's something odd. I took some of that same buttercream, added Polaner Seedless Raspberry All Fruit and a few drops of Lorann raspberry flavoring, mixed it to make a filling, and the gritty texture went away.

This is just so odd. I was so sad about my cake, it was for my daughter's communion and I had to completely change the design because I could not do anything with the icing and had no time to make another cake. Everyone said it tasted good. I thought it was really sweet though, and I'm not generally bothered by sweet stuff.

Any additional tips are appreciated.
post #6 of 37
I've made Sugarshack's Recipe 4X, twice it was perfect and twice it was gritty, airy, and kind of seperated. The only difference I can think of is one time I forgot to heat the creamer mixture and the other time I didn't add enough creamer at the beginning and forgot to heat it when I added more, just took it out of the frige. I have tried all differnt brands of PS name brand and generic and haven't had any problems. I don't really kow why mine messed up just the only differences I could think of. Hope this helps!
post #7 of 37
Barbaranne - could it be a liquid issue? you added ingredients though maybe a small amount, that had liquid in them. Maybe that added liquid gave the ps something to absorb into? I haven't checked this recipe out recently (though I've seen it before) so I'm not sure.
post #8 of 37
I really wish we could get a good answer to this because I have had the same problem the past 2 weekends. I posted a question too but still haven't figured out my problem. It's like it's fine but the more I mix the grainer it gets. I'm not sure how to post the link but it's under grainey buttercream. I thought I might be mixing too long. I've had this happen with 0 trans fat crisco and store brand with trans fat. I have wondered about the sugar. I only use Dixie Crystal and I live in south Georgia so the sugar usually comes from the plant in Savannah but since the explosion I have noticed it's coming from a plant in Texas. I know it really shouldn't make a difference but I can't figure it out. I have just started having this problem and have had to throw out several batches and that's $$$$$ wasted. So frustrating!!
post #9 of 37
post #10 of 37
I have a buttercream update.

I tried making the Sugarshack recipe again, this time I just did a half recipe. It was perfect! No grittiness and it crusted this time.

I think the problem I had the first time might have been because there wasn't enough space in the mixer. I always thought I had a 5qt mixer, but I guess it is smaller (I know, I need to check it).

OR, the only other thing that I did differently, was I mixed the coffee creamer just before using it. The first time I mixed it the night before, then microwaved it when I needed it.

In any case, I was very happy with it and am looking forward to making it again, but just te half batch!

yourstrulytx, I hope you have had better luck since you first posted.
post #11 of 37
My icing ends up gritty when I let it sit over night. Did you just make this batch or was it sitting in the fridge?
"Wine Counts as a Serving of Fruit"
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post #12 of 37
I had that happen a few weeks ago. I had used C&H brand, and When I felt the sugar, it actually felt a bit sandy. It hadn't been completely pulverized. Had to throw the whole batch out.

I am using only Imperial now.
post #13 of 37
This has been an issue for me from time to time since Katrina. I swear somethng is going on with the PS crop/manufacturing.

Sharon Zambito

SugarEd Productions Online Sugar Art School 
www.sugaredproductions.com

 

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Sharon Zambito

SugarEd Productions Online Sugar Art School 
www.sugaredproductions.com

 

Reply
post #14 of 37
AAAAARRRRRGGGHHHHH!!!! icon_cry.gif
I've had this same problem with grainy buttercream! (I'm using SugarShack's recipe)
I started out with Winn Dixie brand shortening (used many times in the past), with Sam's powdered sugar (also used many many times). First big 6qt batch... completely grainy, terrible! I even took 1/2 of it out, added more shortening to 1/2 the batch, no luck... added more sugar to the other 1/2.. no luck... so in the trash it went!
The next day, swearing it must have been the sugar, I bought Walmart shortening (used many times as well), with Domino sugar! Same thing, grainy, and after mixing on speed 6, it was much more liquidy and almost separated looking.
I'm trying the 1/2 Crisco 1/2 butter recipe tomorrow, with Domino sugar. If it doesn't work, I'm hiding in the corner forever, never to do another cake!
I have been using Sam's bakery icing for the past year, and love it... but just my luck, its graduation season, so they aren't selling it because they need all they have! icon_cry.gificon_cry.gificon_cry.gif
Angie
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Angie
____________________________________
Friends are quiet angels who lift us to our feet when our wings have trouble remembering how to fly.

**Support Multiple Sclerosis Research**
www.nationalmssociety.org
Diagnosed with MS May 2008
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post #15 of 37
geez, I feel so bad this is happening to you guys.
Is this just happening with my recipe, or are you guys experiencing it with other PS/shortening recipes?


For me the problem is the PS. Even brands that work great most of the time ( ie dominoes) will have a grainy crop from time to time.

I sure wish we could figure out the underlying factor for all of these bad batches.

Sharon Zambito

SugarEd Productions Online Sugar Art School 
www.sugaredproductions.com

 

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Sharon Zambito

SugarEd Productions Online Sugar Art School 
www.sugaredproductions.com

 

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