I was helping a friend make sugarshack's buttercream. I think it needs more powder sugar. We made it last night, do you think it would be okay at this point to add more PS tonight and try to get it to the right consistency or will it mess it up more?
I'm pretty sure we messed up the recipe from the very beginning because it called for 6 1/2 cups of high ratio shortening, but she used regular crisco instead and had only 6 sticks and should have ben 6 1/2. She also only had about 2 1/2 bags of PS and should have been 3 bags and it was great value brand because wal-mart didn't have Dominos. Although later she did find a little more PS in her pantry and we added that, but not sure how much it was.
The texture is just a little bit grainy and not very thick and doesn't crust very well. I thought adding more PS may help, but wondering if it's too late since it was made last night. What do you all think?

I'd just keep beating it and see what happens. Add more powdered sugar (or not) until it looks and tastes like delicious buttercream.

I made several batches of buttercream with Costco powdered sugar. No matter what I did, it was grainy, tasted funny and even looked gray next to my other buttercream made with the cane powdered sugar that I normally use. Since I was going to put it under fondant, I almost used it, but then decided that it might ruin my reputation. So I tossed it all - including the rest of the unused PS. Sometimes you just have to cut your losses and run - and chalk it up to a learning experience.

First of all...I think that if you're going to make her recipe that you should use HI RATIO shortening because that's pretty much WHAT makes that recipe work. I've never made it because hi ratio isn't as easy for me to get as Crisco....why I use Indydebi's recipe instead. I LOVE Indydebi's recipe and the only time that I've noticed anyone having trouble with it is when they don't follow the recipe....same holds true for sugarshack's recipe. That's what recipes are for...if we just sub and add other things that what a recipe calls for we can't expect to get the same results...What I'm saying is that unless you make sugarshack's recipe using the ingredients called for and the proper amounts that the recipe calls for then you actually haven't made HER recipe. You've only made up your own version hoping to get the same results.

Since I don't make Sharon's icing...I don't know what to tell you about "fixing" your problem but I will say this....If you're going to use a recipe I would make sure that I had the ingredients needed for THAT recipe..otherwise you can't really expect it to turn out. Since your friend only had Crisco ya should have made Indydebi's recipe. Crisco works the best with her recipe...I've used other shortenings when making it but Crisco gives the best results.
Also SIFT the powdered sugar for the best results.

I make sugarshack's buttercream with 1/2 butter 1/2 crisco and I always love it. I also use Domino Sugar. One time it turned out grainy but I think it was an off batch of PS. The more I beat it, the grainier it got. I just read your last post, I am glad you were able to save it.

AH! I'm so glad you posted this. I have made sugarshaks buttercream several times with no problems. Last night I made some with a store brand powdered sugar and it was so incredibly grainy, almost like sand was mixed in! I couldn't figure out what I had done wrong. Made another batch and it was a tiny bit grainy but not too bad.

So, it sounds like it might be bad powdered sugar?

Off brand ps is not consistent. It can have varying amounts of cornstarch. I have used it with good results, but once with grittiness was enough for me to never use it again. I always buy Domino ps with great results. I never sift my ps. Just dump it in from the bag.
I use sugarshack's recipe all the time and the key is to get the mixer full (up to the springs) so there's no air pockets. I've even remixed previously frozen left over bc with smooth results. Just make sure the bowl is full to the top.
I've used generic store brand shortening with trans fat with pretty good results. I do prefer to use hi ratio b/c it does make it smoother. I also use 1 stick of salted butter in place of 1/2 of the shortening for taste & to cut the sweetness a bit. This hasn't effected the smooth factor @ all.
I've had better results when I make sure the liquid is HOT when added to the shortening.

Sorry duplicate

i can't find any transfat shortening anymore. they did a heck of a job of eradicating it from the stores i can reach.

I know this may sound crazy but how do you know how much trans fat is in the shortening? Also trans fat?

I actually like the great value powdered sugar and it seems to give the buttercream a velvety texture, similar to hi-ratio. I also use Crisco sticks (4 sticks and 4 lbs of sugar). I like the Domino sugar, but sometimes it seems to come out much sweeter than when i use store brand powdered sugar. I think the key is to beat the crisco for about 5-7 minutes, make sure your coffee creamer liquid is very hot, then beat the powdered sugar in for about 5 minutes or more. It will be nice and creamy and not grainy. I've found that even with those substitutions, you get a great buttercream. It's all in the beating.