I don't know what I am doing wrong, but every batch of icing I have tried making is coming out gritty. I have tried several of the recommended ones here and I am so frustrated. I have tried beating more, beating less, sifting the powdered sugar and about everything I see people recommending here. What can I do to fix this? I don't want to go back to buying pre-prepared OR do I ?

This is what I use and I love it, here you are going to find a lot answers about SMBC it is soooo good

http://cakecentral.com/cake-decorating-ftopict-594605.html

I also use indydebi's buttercream and everybody looooove it, it is amazing, it is my favorite.

I hope this can help you

ops!!

I forgot the link for indydebi's buttercream

http://www.cakecentral.com/cake_recipe-6992-0-Indydebis-Crisco-Based-Buttercream-Icing.html

you also can try sugar shack's buttercream recipe on this website. It is super smooth!

.......try sugar shack's buttercream.........

Couldn't agree more
What brand of pwdr sugar are you using? Brands do make a difference. Recommended: Domino's or C&H

What kind of mixer are you using? It may not be powerful enough.

I just had this happen to me using the sugarshack recipe. I found out it wasn't anything I did, or the recipe I used...it was the powdered sugar. I used Great Value PS from Walmart...first problem I have had with grittiness. I was advised that sometimes you get a "bad" batch of ps. I am saving this 5lb disaster to practice with. Try a different brand of sugar and do a small test batch. Sorry this happened to you, but from the response I had, it has happened to many expereinced decorators.

What grade of sugar are you using? When I use 6x Domino sugar (purchased in 25 & 50 pound bags), my shortening-based buttercream has a little grit to it, but I find that to be typical of many shortening-based bakery icings, so I'm not worried about it.

When I use 10x powdered sugar (which is a finer grain than 6x), there is no grittiness.

I really don't see how anyone could get a "bad" batch of powdered sugar.

I totally agree with the pp about not using the great value (Wal-Mart) brand PS. The first time I made BC I used GV brand and it came out super gritty. I tried again with GV thinking I had gotten a "bad batch" as I had read in posts here and it came out gritty again. I now only use Domino 10x and my BC comes out smooth every time. I also found out through trial and error that the GV shortening does work best in my BC icing, when I am not using high ration. When comparing it to Crisco brand it had a higher fat content so maybe that is why. Good Luck and try again!

What brand of PS are you using?

You can also try adding more fat to the recipe if it's not the PS.

Thanks, ladies, for your replies! I am using Domino's powdered sugar (not sure about what "x" it is). I have a KA 4.5 quart. My sweet husband bought me a new paddle thingie -so technical, huh?- for it at Christmas. He popped onto here and searched the forums for a Christmas gift idea and saw someone recommending this blade that scrapes the sides and bottom better. Silly question - can I put SS's recipe in a 4.5 quart mixer? TIA.

Try IMBC or SMBC. No powdered sugar, less sweetness and the icing melts in your mouth. I use "classic Vanilla Buttercream" from food network and love it.

im so happy you asked this question, Ive been having problems lately.

I will read the threads about scaling sugarshacks BC.

Ive been baking for years and only recently started to focus ( or become interested) on decorating. I would give anything to be able to whip up a batch of super smooth BC. ( not IMBC, I havent tried to tackle that as of yet)


I plan to do a lot of experimenting this week. I know its not my PS or my mixer, so it must be me