I have just had a buttercream disaster. Ok so I was using Zambito's recipe, but I know that's not the problem, because it's usually perfect, as most of you know. But my batch came out looking all curdled and clumpy. Confession... I didn't sift my powdered sugar this time, but does it really make THAT much of a difference? I mean, this stuff almost looks like cottage cheese! The only other variance is that I used the princess cake and cookie emulsion as part of the flavorings. Is there any way that could have something to do with it? I'm just gonna save this batch for my filling dams, but I wanna make sure my next batch is NOT like this. It looks pretty bad folks! What happened?
Since your chaulking it up to a loss and using it for dams anyway try beating it more! I've read on cc that in cases of IBC it can sometimes take as much as 45 minutes of constant beating to revive it from the cottage cheese state! It can't hurt unless you don't have a stand mixer
Problem... there's no butter in it! The mixer was on 6 for like 7 minutes, all the air bubbles were out, but it just wouldn't leave the grainy stage. Mayeb it IS the princess emulsion then? That's too weird. Still open for suggestions. I'd hate to have my next batch do the same thing! Aargh.
Did you use a different brand of powdered sugar or hi-ratio than you normally use?
so weird this happen to me with the exact same recipe! so weird....and i have made it before with great success....it has been more humid here in maryland lately. BUT i was lost as to what happened. 
I use her recipe all the time and have never had it fail. I don't sift the powdered sugar, I have used the Princess emulsion with no problems at all.
Think back to the process: did it start out like cottage cheese and just never smoothed out? It almost sounds like you added cold liquid to the shortening, rather than warm liquid, and it never emulsified as needed before you started adding the powdered sugar.
You can do as previously discussed and chill it down, then let it come to room temp and try mixing it again. Or you can heat a damp towel in the microwave and wrap it around the mixing bowl and start beating and see if the heat helps it to smooth out.
I wish you good luck and hope you can figure out what went wrong 
I used her recipe with much success until CA straight out banned high-ratio shortening (trans fats) and it's not available anymore. But don't get me started on that...
the only time I had an issue is when I used an emulsion instead of my normal butter/vanilla/almond flavoring I use (clear extracts), not sure why?
Mbark what recipe do you use now for your buttercream? Do you use trans fat free hi ratio? If so what brand do you use?
I have tried one after another & haven't found any I like!! So sad... I do use a trans fat free hi ratio that is sold in 1 lb containers (relabled so I don't know which brand) at my local cake store but it's not even close to that silky smoothness I used to get. Sooooo bummed!!
I think this problem is directly related to the new trans fat free hi ratio. When Crisco removed the trans fats people who used that in their icing had similar complaints as yours.
Time to switch to SMBC/IMBC you all! No problems.
SMBC is smooth as silk when you use a hot knife to finish it off.
Just build the cost into your pricing. It's worth it.
wow... the crisco must be it. I used hot liquid like the recipe says, got it all smooth before the powdered sugar was added. I'm no novice, I follow recipes really well. But... after reading your responses, I remembered that I did run out of my trans fat shortening and had to go halvsies with some crisco I usually save for working with my gumpaste. Wow what a HUGE difference. Thanks all.
It's probably just me, but I've never had good luck with this recipe. Even using hi ratio shortening, and making sure the bc was over the beater. Oh well!
It's probably just me, but I've never had good luck with this recipe. Even using hi ratio shortening, and making sure the bc was over the beater. Oh well!
cakestyles how do you get around the fact that it's not totally white?
It's never really been an issue with my clients. They know that my butter cream is made with 100% butter and that it won't be "pure" white. Plus, I make my own vanilla extract so that gives the butter cream an ivory tone also.
Really, you can only see that it's not bright white when it's sitting next to something that is.
Unfortunately I'm not allowed to sell cakes with SMBC, because I have a non-hazardous license. But even my american butter cream recipe is made with all butter. (but was labeled as shelf stable by my HD)
I use SMBC on all of my family and friend freebies because I love working with it and I love the taste/texture compared to my american butter cream.
I use Crisco all the time and have no problems with it, or the emulsion the OP referenced. I made a new batch of icing Friday night with my granddaughter and carefully watched each step to see if I could figure out what happened to the OP's batch. I put the Crisco in the mixer and turned it on and let it beat itself creamy and fluffy. My liquid creamer was very warm and I added it slowly to the Crisco, and again incorporated it completely before adding other ingredients. This batch came out exactly as it can be without using high ratio shortening, which isn't available to me except by shipping it in.
BWT, if you follow the technique as Sharon has demonstrated it, you can also use the technique to make Indydebi's icing with the dream whip and make it air bubble free 
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