I just made my usual batch of buttercream which starts with 8+ pounds of raw materials and apparently one of the bags of powdered sugar contained chunks of crystallized sugar! The whole batch is ruined. I have been doing this for years and never have had that happen before. I don't ever sift, but this is making me double think that! I am so pissed off! What a waste of time and $$ down the drain.

I would soooo start paddling that out on the counter and pick the chunks out.  Srsly.

Yes, can you push it through a strainer?

Liz

i used a 5# bag of flour that had these sharp shards of packed flour--they were smooth like broken tiles--so you start thinking--sure i could sift this but what formed the shards?

and that's my point in posting--are you sure it's crystalized from just clean water? i mean you really don't know unfortunately--

so sorry but i know how it feels -- and i called the flour peeps and i got a bunch of perks but i was real pissed too--i didn't want perks--but i had to trash the whole thing for safety's sake

grrr

you could push it through a clean stocking/pantyhose.

I would definitely push that frosting through a strainer. That's way too much money to throw down the drain.

What about putting small batches in the microwave then pouring it into a blender and blending the holy heck out of it then letting that batch cool down and warming then blending the next batch.

but one needs to satisfy the question--what created those sugar crystals? am i willing to eat and serve that? was it water? rain drops from a hole in the roof? coca cola? a cleaning agent? did someone sneeze or get sick? idk

i try & think --if i was questioned about how i made this product would i have a shiny bright clear answer to give?

For safety sake, toss it and start over with Sifted sugar.

AI am not comfortable serving it. It is like all the glasslike accumulated chunks fell off the machine when processing. It really was just a waste! Do y'all sift your powdered sugar)

AWith flour and powdered sugar, I usually just grab a handful of it to feel for lumps whenever I open a new bag. If it's lumpy, I sift. If not, I don't.

I hate using a sifter, I have a large fine strainer that I use to sift. I always sift when making fondant, just makes it go faster with no lumps in my sugar. But I don't always when making buttercream, this is making me rethink that. And it does make you wonder what caused it.

Guess I am not experienced or brave enough not to sift everything. It used to take me forever to sift powdered sugar. Then, I found a battery-operated sifter on Amazon for $12. I sift a 2-pound bag in about three minutes. Best $12 I have spent on cake equipment, and it's kinda fun.

AIf anything, contact the manufacturer. They would probably want to know if there is a defect in their product...and most likely they will get you some coupons for free product.

Somehow I can't picture a large bakery sifting through 20 lbs. of powdered sugar for icing.

maybe they do.