Every once in a while, the confectioner sugar will clump up hard. I really have the same routine every time making it, but can't figure out why it does this. Has anyone else encountered this and figured out why? MY thoughts are maybe the butter is chilled a little and causing it to freeze up, but the butter is never that hard when I put it in the mixer. I do always beat the butter really well. Sometimes I do use my whisk instead the the beater attachment(it was with the whisk this time I know it happened). I add my sugar slowly, but don't ever sift it.. I did feel it and there seemed to be no lumps in it to start with. I have also had many different brands of conf. sugar and have had it happen with a couple of different brands that I remember. HELP!
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Try sifting it next time and see if it still happens.
There are many factors that can effect it.
