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HELP Butter Cream is gritty!!! - Page 2

post #16 of 37
I think it is all the powdered sugar. I used to use the powdered sugar recipes and eventually switched to IMBC because I could not stand the grittiness. I'm sure it's not just your recipe since I used a different recipe. Do you guys sift your PS? Good luck finding the culprit.
post #17 of 37
To be honest, I think a very small degree of "grit" in bewteen your teeth if you "chew" the icing is normal. But it does not feel gritty to the tongue and mouth. I accept that as normal shortening/PS BC. But I have had those very bad batches of PS where the batch is visibly and terribly gritty.

I too think it is the PS. And like I said, seems to be more of problem since Katrina down here.

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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post #18 of 37
Quote:
Quote:

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,
Its not your recipe that's the problem. Your portions are equivalent to many other recipes. I just use your methods, filling the bowl completely, and mixing on the proper speeds for alotted times.
Now... I have never used the coffee creamer before... but I dont see where that would cause the gritty texture.
What kind of creamer do you use? I've been using our local Community Coffee creamer...

I dont know what it is, but its frustrating!
Angie
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Angie
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post #19 of 37
I just had this problem last night and tossed out a double batch of buttercream, it was so bad you could feel the grit between your fingers. icon_eek.gif So I made a 2nd smaller batch, not as bad but still not good. I had colored part of the slighty better batch with red and I was not about to toss it out even though I could see the sugar crystal in the colored frosting, if that makes sense, the coloring looked spotted.

So then I was out of everything, shortening, sugar etc. I went to a different grocery store and bought new everything and came home. By the time I got home the red had settled in and the overall gritty was pretty much gone. I have to agree with people on here that it is probably the sugar and I can't even say it's the brand. I've used the same brand before and had no problems but gritty seems like a sugar issueicon_smile.gif and the new sugar I bought didn't have the problem.

Letting mine rest really did help so if it's not terrible don't necessarily toss out the whole lot. The first batch had no hope icon_surprised.gif but I'm glad I didn't toss out the redicon_smile.gif
Visit me at www.keeponcaking.com for tutorials and other cake stuff.
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Visit me at www.keeponcaking.com for tutorials and other cake stuff.
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post #20 of 37
I have to say that I had this problem before as well and thought it might be the powdered creamer once mixed. I don't think I had the water hot enough to dissolve the creamer...the next time I made it, I made the water really hot (like coffee hot) and it mixed very well and no grittinessicon_smile.gif This might not be the problem, but could be particon_smile.gif
~Brenda~
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~Brenda~
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post #21 of 37
Quote:
Quote:

I have to say that I had this problem before as well and thought it might be the powdered creamer once mixed. I don't think I had the water hot enough to dissolve the creamer...the next time I made it, I made the water really hot (like coffee hot) and it mixed very well and no grittinessicon_smile.gif This might not be the problem, but could be particon_smile.gif



I'm going to try again, with the same sugar/shortening, and do it with no creamer to see if there is a difference.
Maybe I didnt have it hot enough... guess that could cause the weird grittyness..
This is the first time i've ever had the grittyness, and the first time i've used creamer.
Angie
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Friends are quiet angels who lift us to our feet when our wings have trouble remembering how to fly.

**Support Multiple Sclerosis Research**
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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**
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Diagnosed with MS May 2008
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post #22 of 37
I really do not think it is the creamer; I truly believe it is a PS issue.

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 #23 of 37
I do think the ps i the main culprit but I noticed too if the creamer and water isn't heated enough and fully dissolved into the water the creamer mixture just adds to the grittiness.
post #24 of 37
This is my first time to make the SS Buttercream and I came over here to post a question about it not looking right and found that apparently a lot of people are having problems. Is this what everyone else's is looking like too?
Image

Image

That's after about 7 minutes on speed 6 on my KA. I'm currently letting it mix for a while longer. It tastes good and it does look like it might be crusting, but it is gritty and almost crunchy. Hopefully it will right itself icon_smile.gif
post #25 of 37
That is EXACTLY what mine is like!
And it seems to break down the more it mixes! It started out as a medium consistency,and only a little gritty, on speed 1, then within 3-4 minutes, it was thin, very gritty and separated!
Angie
____________________________________
Friends are quiet angels who lift us to our feet when our wings have trouble remembering how to fly.

**Support Multiple Sclerosis Research**
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Diagnosed with MS May 2008
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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 #26 of 37
I went home and did some testing last night. I made a batch with my regular store brand shortening and domino sugar, with NO coffee creamer.... Same situation
So, I did another batch 1/2 butter 1/2 crisco, same thing....
I give up! It must be the powdered sugar....

Have any of you had luck getting a good batch of icing after all of this? I gave up and found a local supplier and bought 2 buckets of Dawn but-r-creme! I have a ton of cakes this week and next and can't keep failing on batches of icing!
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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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
Reply
post #27 of 37
Quote:
Originally Posted by sugarshack

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.



The time I had a problem with grainy buttercream was when I used Costco PS. It was such a great buy for a HUGE (I think 7#) bag but I had to throw out the whole batch of icing. And, Sugarshack, it wasn't your recipe, so it happens with others too. I have gone back to using Dominoe since I've never had that problem when I use it. Dang! It is expensive though.

Sandra

P.S. Sugarshack-- I just ordered your stacking DVD and can't wait to receive it. That will make all three I own. Thanks for giving us such great tutorials.
post #28 of 37
my icing has never come out quite that separted looking. but to a lesser degree yes.

when i go buy a different barnd of PS that usually corrects it. Then i wait a while and go back to the previous brand.

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 #29 of 37
I've used Domino powdered sugar and even that is grainy sometimes. I think it is a quality issue with the powdered sugar and sometimes it isn't quite 10X powdered.

I think it is a "how long its been on the shelf" issue as well. I live in podunk Illinois and I think we have things sit on the shelf quite a bit longer than they do in big cities.
post #30 of 37
Ok even I used to have the same problem till I started doing this. I use store bought regular shortening and C$H brand sugar. The only thing different that I do is to NOT to put all the liquid at one go!
I put around half of the required liquid at the begining with the shortening and vanilla essence.And once I start adding sugar.....I slowly add rest of the liquid. Since the liquid( coffee creamer) is hot..I think it helps dissolve the sugar and not make gritty BC!!

I don't know if this makes sense.....but it has helped me turn my gritty BC into smooth BC just like sugar shack!
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