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Something weird just happened to my ABC..

post #1 of 19
Thread Starter 
So I normally maybe I/SMBC. Love the texture but for my customers it's just not sweet enough. I started adding more sugar that helped but...anyway. I just made a batch of ABC. 1 pound of unsalted butter, 2 pounds of powdered sugar, and about 4 tablespoons of heavy cream. 1 1/2 tsp of vanilla.

The taste was good...but the texture. It was weird. It was like grainy. Almost like a broken meringue buttercream. I've made ABC before but it's never looked like this. I whipped my butter with the paddle for about 15 minutes but it was Not room temp. Could this be the issue? I've attached a picture idk if you will be able to tell
post #2 of 19

i don't know anything about ABC, but a tip on the IMBC, adding vanilla instead of sugar will increase the sweetness.

 

good luck with the other.

post #3 of 19
That happened to mine recently too. The only thing I figured caused it was maybe the heavy cream. When I made a second batch and used milk it was fine. I still don't know the cause....
post #4 of 19
Thread Starter 
Ok thanks y'all. I'm going to try that to the IMBC. I don't like this batch of ABC so I will be throwing it out unless someone can identify the cause and it can be fixed.
post #5 of 19
Quote:
Originally Posted by therealmrsriley View Post

That happened to mine recently too. The only thing I figured caused it was maybe the heavy cream. When I made a second batch and used milk it was fine. I still don't know the cause....

 



I always use heavy cream in my ABC. I've never had it turn out like that. That's strange looking.

post #6 of 19

I believe it's because at this time of year the companies add more cornstarch to the sugar to prevent it from clumping and compacting. It's not you or your imagination. I add pasteurized egg whites (wet, not whipped) to amb to counter act that.

post #7 of 19
Maybe mix it with your smbc? Best of both worlds icon_smile.gif I think it is cornstarch too. You can add a bit more room temp butter and liquid to it.
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post #8 of 19
Thread Starter 
I may try mixing it. I tried the very popular "Fluffy American buttercream" and did not like it. I will try all these tips over the weekend. I know that it is something I'm doing because I've had American buttercream that was quite good..nothing like this.

As always thanks for y'all's help!!
post #9 of 19
Thread Starter 
Quote:
Originally Posted by Annabakescakes View Post

Maybe mix it with your smbc? Best of both worlds icon_smile.gif I think it is cornstarch too. You can add a bit more room temp butter and liquid to it.

I didn't see this before i posted. I will add more butter before I count the whole thing as a loss
post #10 of 19
You could scoop a bit out first, and add a bit of butter, so you don't waste more a lot more butter if it is still weird. It does look super dry though.
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post #11 of 19
Thread Starter 
That's what I thought. So I began to add some water by the tablespoon started getting really soft without smoothing out. That's when I said "let me stop" lol. I tried icing it on a dummy I had close by. It's quite spreadable. Just grainy looking
post #12 of 19
Thread Starter 

I just blew that picture up on my ipad..i posted it from my phone. MAN that looks bad lmao. 

post #13 of 19
That is what my icing looked like when I used crisco after they took the transfat out. I pitched it, and haven't looked back! I did make it with all butter once and it looked similar, so maybe they are messing with butter, too. I have found I can use about 60% butter and 40% hi ratio before it falls apart. I WANT to use more but it is weird....I thought it was just me!
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post #14 of 19
Thread Starter 
Oh Lord! Let's hope not! Not the butter!! Lol
post #15 of 19
Quote:
Originally Posted by morganchampagne View Post

Oh Lord! Let's hope not! Not the butter!! Lol
Hahaha! Right?
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