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Help! My buttercream is grainy! Need it for tomorrow!!

post #1 of 6
Thread Starter 
Hi all, I wanted to try a new buttercream so I tried The "doctored butter cream dream" which tastes great but for some reason it looks grainy!! Please help me! Its my daughter's first birthday tomorrow and I am at my wits end!! I have tried so many buttercream recipe's and still cannot find one I love! And iI really dislike the wilton one. I want something similar to the buttercream you get on those supermarket bakery cakes but still haven't had any luck! Any suggestions for a frosting for cupcakes that you can decorate with, that tastes great and looks great? Please help! I'm beyond stressed right now!!
Victory is to conquer that which we once thought impossible.-Anonymous
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Victory is to conquer that which we once thought impossible.-Anonymous
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post #2 of 6
Have you tried a UK buttercream recipe?

This is the type I'm talking about,
http://www.bbc.co.uk/food/recipes/basicbuttericing_73263

I made buttercream yesterday like this without the milk, and I beat it with a electic whisk until it was pale and smooth.

Hope that helps icon_smile.gif
My cakes are never level. . . . .its because my damn cooker is wonky!!
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My cakes are never level. . . . .its because my damn cooker is wonky!!
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post #3 of 6
is this a recipe with Dream Whip in it? it's my understanding that you have to whip the buttercream more than usual. if you want it a little smoother i would add something like heavy whipping cream or milk to get it creamier. JMO
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It's not "just" cake...it's my life!
WI State Representative for Icing Smiles...start 'Baking a Difference" today!
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post #4 of 6
Quote:
Originally Posted by sugarmommy83

I want something similar to the buttercream you get on those supermarket bakery cakes but still haven't had any luck! Any suggestions for a frosting for cupcakes that you can decorate with, that tastes great and looks great?



After 2 long years of repeated posts and questions and talking to my experienced cake decorator friends and searching the internet, I finally found out why I cannot find any recipes that replicate the "supermarket" fudge frosting. I was finally able to find the reason I can't replicate the fudge frosting at home: commercial baking ingredients called "Fudge Base".

http://www.dawnfoods.com/Public/Dynamic/Products/ProductsCategory2.asp?cat0=17&cat1=51&PTid=2

http://www.dawnfoods.com/Public/Dynamic/Products/ProductsCategory2.asp?itemid=39381&init=1&cat0=17&cat1=46&PTid=2

Anyway, a lot of "grocery store" frostings are made commercially in HUGE amounts and sold in 40 lb. buckets. You are not going to get the same taste at home.
---------------------------------
However! You can make excellent buttercreams. If you live in a state where they still sell white shortening with trans-fats listed in the ingredients, buy that and use instead of Crisco. Crisco is trans-fat free.

Use one of these recipes:
BUNNYWOMAN'S CRUSTING BUTTERCREAM: (a lovely lady on Wilton.com)
http://www.wilton.com/forums/messageview.cfm?catid=7&threadid=132579&STARTPAGE=1&FTVAR_MSGDBTABLE=

BUNNYWOMAN'S CHOCOLATE BUTTERCREAM:
http://www.wilton.com/forums/messageview.cfm?catid=7&threadid=135438

BUNNYWOMAN'S MOCK SHACK:
http://www.wilton.com/forums/messageview.cfm?catid=7&threadid=135663&FTVAR_MSGDBTABLE=

INDYDEBI CRISCO-BASED BUTTERCREAM--(Excellent for hot/humid areas):
(IndyDebi is a very experienced decorator/caterer: http://cateritsimple.blogspot.com/)
Single Batch Recipe:
1-1/3 cups Crisco (BETTER: store brand shortening with 3 grams of trans-fats, or BEST, a specialty cake supply product called high-ratio shortening. As of 2010 Crisco no longer contains trans-fats.)
1/3 to 1/2 cup milk, depending on consistency needed
3 Tbsp powdered Dream Whip (powdered whipped topping mix made by Kraft Foods)
2-3 Tbsp clear vanilla, depending on personal taste (optional: almond extract, or lemon extract )
2 lbs. powdered pure cane sugar
IndyDebi says: There's no wrong way to mix this. I usually mix all but the powdered sugar & milk for a minute or two, then gradually alternate the sugar & milk, but the only reason I do this is to avoid the "sugar-splash" factor. The longer the mixer runs, the smoother it gets. Sifting the powdered sugar before blending helps with smoothness but is not necessary.
NOTE: Based on recommendations from other users of her recipe: 1) I make a double batch so the beaters are totally immersed to avoid air bubbles, 2) I beat the shortening, milk, Dream Whip, and vanilla for 10-15 minutes BEFORE I add the powdered sugar. I refrigerate or freeze leftover icing.
post #5 of 6
If you like the buttercream that you've made and the issue is that it is grainy, I would add a tad more liquid (whatever the recipe called for--milk, cream, etc) and whip the daylights out of it with your mixer. It may take a couple of times of doing this, but that *should* take care of the problem of it being grainy. Good luck!
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Check out my cake blog at: http://adventuresofacakediva.com
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post #6 of 6
Thread Starter 
Thank u all so much for your help! I'm finally done!! Yay!! All turned out well and I repeated the recipe and added more liquid and beat it longer, still not 100% grain free but it tastes great and once I put the cupcakes together u don't even see the texture! Very happy with the results and will post a pic soon! Thanks again to all of u for your help and advice!
Victory is to conquer that which we once thought impossible.-Anonymous
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Victory is to conquer that which we once thought impossible.-Anonymous
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