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Why does my buttercream always have grainy texture? - Page 2

post #16 of 24
4/12/12 at 8:53pm
Experiment with different brands of powdered sugar and see if it makes a difference...the lady who taught my cake class said she doesn't like Domino powdered sugar because it is too grainy. She said right now, WalMart brand powdered sugar is working well.
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post #17 of 24
4/13/12 at 3:56am
Quote:
Originally Posted by nikkigonzalez

I have tried multiple buttercream recipes which are almost all the same and they taste good but always have a grainy(if thats a word) texture when i taste it and I always assume it is all the powdered sugar. I have left it mixing for minutes at a time thinking the longer it mixes the smoother it will come out but it doesnt? What am I doing wrong? I even sift the powdered sugar.


The longer you mix it the grainier it will become. Buttercream should only be mixed for a few seconds ( no more than 20 seconds) Try adding 1 table spoon of cornstarch of each cup of fat and it will be super smooth icon_biggrin.gif
Being perky and kind is the is the only way to go! Now let's decorate and make someone happy.
I operate legally out of The Cake Studio. It would have been easier to be based at home but my little boys were eating the the fondant flowers and accents!
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Being perky and kind is the is the only way to go! Now let's decorate and make someone happy.
I operate legally out of The Cake Studio. It would have been easier to be based at home but my little boys were eating the the fondant flowers and accents!
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post #18 of 24
4/13/12 at 12:27pm
.........have left it mixing for minutes at a time thinking the longer it mixes the smoother it will come out but it doesnt? What am I doing wrong? I even sift the powdered sugar.....
.........The longer you mix it the grainier it will become. Buttercream should only be mixed for a few seconds ( no more than 20 seconds) ..........

I *TOTALLY!* dissagree that icing should only be mixed for a few seconds icon_sad.gif

I feel the OP's problem is a combination of brands of shortening & sugar.
Here's a recipe for you to try. It is smooth and creamy and pipes just wonderfully

2 of everything icing
2C butter, softened to room temp
2 C shortening (I always used Crisco)
2 pounds powder sugar
2 Tablespoons flavoring - see note at end

Mix together shortening and butter for 5 minutes; add about 1/3 of the sugar and mix for 5 minutes; repeat until all sugar is incorporated. Add flavoring along w/last batch of sugar.
NOTE: Flavoring is a very personal thing. It can be any that pleases your taste budsicon_smile.gif
I prefere to mix together 1 part vanilla; 1/2 part butter flavor and 1/4 part almont extract.
A "part" can be *any* measure you want - be it teaspoons, Tablespoons, cups or gallonsicon_smile.gif Just be sure to keep the ratio.

this icing does NOT crust. If you want one that does simply reduct the butter and shortening by 1/2 cup (each) OR reduce the shortening by 1 cup OR reduce the butter by 1 cup.
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post #19 of 24
4/14/12 at 11:00am
I agree with kakelady .... TOTALLY disagree that it should be mixed only a few seconds. I used to turn on the mixer, then go outside my shop for a smoke break or go next door to the Dollar General store and visit with the ladies there for awhile.

Here's my unscientific but based on experience logic: If you only beat the icing for a few seconds, then you are not pulverizing the fat. you end up with larger than needed fat particles that can leave air holes in the icing, not to mention the chance of someone biting into a fat particle and tasting pure fat! Yuk! I wanted to run my mixer so long that the fat stood no chance of being anything but creamy soft and smooth.

running the mxier for just a few seconds barely gives anything time to mix at all.

Yeah ..... I'm with kakelady on this one, for sure.
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Cake Cutting Guide: http://cateritsimple.blogspot.com/search/label/cake%20comb
http://www.flickr.com/photos/55969028@N00/
www.cateritsimple.blogspot.com
http://debiswritingcollection.blogspot.com/
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post #20 of 24
4/21/12 at 9:17am
I had that problem with my BC and found out that it was because I was adding the pwd. sugar too quickly. Try adding it 1/2 c. at a time, making sure it's mixed in before adding the next 1/2 c. until it's all gone. It did the trick for me.

HTH,
Kimm
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post #21 of 24
11/4/12 at 1:56pm

i added a little more butter am its not graney, its nice and smooth.

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post #22 of 24
1/27/13 at 3:11pm

I have the same problem with my buttercream. The flavour is good but the texture is grainy... I will have to try some of the tips some of you have given!
 

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post #23 of 24
3/16/13 at 2:54am

I am in the Uk and I use Lurpak butter for my buttercream. I have had this "grainy" texture problem a few times and found that it was because I was whisking the butter for too long before I added the icing sugar. The butter was really really soft probably to the extent that it was almost melting. I found that if I left the buttercream overnight in the fridge and then beat it up again the next day then it was fine. Hope this helps someone because I searched the net when it happened to me and ended up throwing the whole batch in the bin because I thought it was ruined.

 

As regards the mixing for only 20 seconds I totally disagree. I mix mine for about 10-15 mins and it comes out super smooth.
 

So many recipes, so little time!!
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So many recipes, so little time!!
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post #24 of 24
4/17/13 at 9:46am
Thank you for all these comments, I have just made a batch of buttercream and it has turned out more grainy than ever!, mo63 I am surely going to try your advice, ad I have to agree with kakeladi as well.. Min.. 10-15min for beating the buttercream!
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