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HELP Butter Cream is gritty!!! - Page 3

post #31 of 37
5/24/08 at 10:58pm
I don't put all of the liquid in at once either, but I also did not keep the liquid (creamer) hot... So that could be part of my problem.
I've got sugar/shortening on hand, and I will certainly try again making sure to keep the creamer hot this time.
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 #32 of 37
5/30/08 at 8:03pm
I'm dealing with this tonight, too. How totally frustrating! I'm going to let mine sit overnight in hopes that it will get better - but it's pretty bad. icon_sad.gif
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post #33 of 37
5/30/08 at 9:13pm
i made 35 pounds of gritty slop wednesday....

I KNOW FOR A FACT IT'S THE SHORTENING.

(i usually use the store brand with 3 grams of trans fat)...

gritty loose slop...the only difference was i was at sams and decided to buy crisco....now i've used crisco with no trans fat before...not my favorite...but it would pass...

not this time...i think they must be jacking with the formula again.

because, i went...got the storebrand shortening...used the same stuff from everything thing else...came out as smooth as silk....out of the same 50 pound bag of sugar.
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post #34 of 37
5/30/08 at 9:23pm
i just wanted to add...

i made a big batch of good icing...i been able to blend a little of the gritty slop into the other batch if i pushed it thru a sifter...and didn't add any water at all to the other "good" recipe...

i hated to waste that much money....by ditching it...i guess i'll just keep adding it to different batches till i use it up.

the slop was so loose and just wouldn't blend...like it had no emulsifier.

i'll never ever buy crisco again.....i found a source for hi ratio...ya gotta buy 300.00 worth...oh well
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post #35 of 37
6/6/08 at 11:46am
I am doing everything the same and all of the sudden it's now gritty. I use Walmart Shortening, and Sams Baker's Preferred 10X PS. I am still leaning toward to PS crop?? I am still trying to use this, I can't afford to keep throwing out icing!
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post #36 of 37
9/24/11 at 5:36am
This just happened to me. I KNOW it is NOT the shortening. I have a big 50 pound block of hi-ratio shortening and am always making batches off the same block. I've used hi-ratio for a few years, always getting the big block, and making a few batches of Buttercream a week and never have this problem. AND it is not sharon's recipe...which is wonderful. I agree that it must be the powdered sugar. In addition to being gritty it also tastes more "powdered sugary". I used store brand and am thinking i got a bad batch. Maybe sitting a long time or exposed to too much humidity at some time. Right now though i would like to know if anyone has a SOLUTION to FIXING a bad batch. I would hate to throw money in the trash.
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post #37 of 37
9/25/11 at 4:13pm
o.k......i tossed out all the buttercream. I didn't think there was any way to salvage it. I also made some MMF with the same batch of powdered sugar....and guess what? Gritty texture to the MMF too. I remade both the MMF and the BC with different powdered sugar, and they were both perfect. So i would say it has got to be the powdered sugar. The only common ingredient between the two. Plus i had already ruled out the shortening when i did the BC since i used it from the same 50 pound block of Sweetex hi-ration shortening. I don't know exactly what was wrong with the powdered sugar, or how to check in the future to see if it is bad, but i guess it happening one time in all these years...i'm doing pretty good.
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