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Sharon Zambito's buttercream! What did I do wrong?!?!?!?!?!? - Page 2

post #16 of 23
9/1/11 at 10:20am
awww that's too bad. Are you just using it for under fondant? If so then I would just go ahead and use it. If not then save it for cupcakes! Sorry to hear that it's not working for you!
Paula

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Paula

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post #17 of 23
9/1/11 at 11:46am
Thread Starter 
I think I figured out what went wrong. For flavoring, besides the creamer which was French Vanilla, I used Wiltons Clear Vanilla. It has a pretty high alcohol content so I think it was the vanilla. Tried it again and the same thing happened. So 2 BATCHES went in the garbage and money also. I should have though about that BEFORE making it. Cream and Alcohol DON'T MIX!!! DUHHHHHHHHHHHHH. I feel like an idiot!!
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post #18 of 23
9/1/11 at 11:51am
Why don't cream and alcohol mix? Ever had a white russian? All extracts have alcohol in them. I have used Wilton's vanilla with whipping cream in buttercream many of times with no problems.

Did you color the buttercream or was it white? Did you happen to add too much liquid to start with? For the gritty what brand powder sugar did you use? Was it store brand or name brand?
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post #19 of 23
9/1/11 at 11:52am
Paula0712 i don't kno sharona recipe as I said in my post. I was simply giving an example of what happened to the bc recipe I used for the 1st time. just a suggestion
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post #20 of 23
9/1/11 at 3:10pm
Thread Starter 
I use store brand but I always use it and never have issues. Like I said I've made buttercream a zillion times and this never happened. Yeah, I guess they can mix but sometimes alcohol can curdle cream. Then I guess I still don't know what happened. I just made the buttercream the way I usually do, sometimes it's better to stick with what you know.
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post #21 of 23
9/2/11 at 9:05am
Store brand powder sugar can cause gritty buttercream.

They aren't always made with pure cane, and can change back and forth between pure cane and beet sugar. I used GV brand for years, then they switched to beet sugar and I have had problems with grainy icing.

It sucks when you have something go wrong and you can't figure out why it happened. icon_sad.gif
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post #22 of 23
9/2/11 at 9:35am
As TexasSugar mentioned, I've had a bad batch of powdered sugar cause the gritty problem.

I use SugarShack's recipe explicitly but please note not all hi-ratio shortenings are created equal. I don't have access to Sweetex so I have to adjust my liquid significantly. Between the two cake stores here in Dallas, they sell different brands of hi-ratio and I get different effects on my buttercream. I'd be curious what brand of hi-ratio you're using.

Could you list the exact recipe you used? There are a couple of versions based on the size of your mixer and I'm wondering if maybe there was a transcription error somewhere that created the problem.

Another thought , did you beat the shortening warm liquid until smooth before adding the powdered sugar? Just trying to troubleshoot what might have created the issue.
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post #23 of 23
9/2/11 at 12:08pm
Thread Starter 
Sillywabbitz, I'm not sure of the name of my hi-ratio. The cake supply store I go to packages it up themselves. I'm guessing they get huge buckets of it and just break it down for indiv sale. They don't put the brand on the container. But I've been using it for a very long time and never had any issues with it. But I used..
5 cups hi-ratio
5 lbs Walmart PS
12 tbls Coffee Mate powdered creamer
4 tbls wiltons clear vanilla
I have a 5 quart mixer just like Sharon.
Thats it!!
Yes I did cream everything together before adding the PS. I also noticed that is was the right consistency in the begining then the more I mixed it the worse it got. It was like the PS decided to ball up into lil balls. It also seemed that all the shortening had disappeared because there was no smoothness to it. It was like wet PS. It was a very strange texture. I really have no clue.
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