Gritty American Buttercream
Hi everyone - I'm hoping someone can help. I use the "Sprinkles" buttercream recipe for my cupcakes but find that it comes out very "gritty" from the sugar. This is the recipe/method:
Replies to This Discussion
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Permalink Reply by Deah on
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Sometimes the grit comes from your powdered sugar. If it has too much cornstarch it can be gritty because the CS doesn't "melt" like the sugar. Try a different brand and see what happens.
As far as new recipes go you might want to check the recipe forum. I use Sharon Zambito's recipe (AKA SugarEd Productions or SugarShack). Serious Cakes also has a very popular recipe.
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Permalink Reply by J Bunkers on
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Thanks Deah! That's so funny because I just got Sharon Zambito's Back to Basics DVD...now I can't wait to watch it! Do you use her recipe on cupcakes AND cake, or just for cake decorating?
Deah said:
Sometimes the grit comes from your powdered sugar. If it has too much cornstarch it can be gritty because the CS doesn't "melt" like the sugar. Try a different brand and see what happens.
As far as new recipes go you might want to check the recipe forum. I use Sharon Zambito's recipe (AKA SugarEd Productions or SugarShack). Serious Cakes also has a very popular recipe.
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Permalink Reply by Lynne Salmon on
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As Deah said, Sharon's is a great recipe. It's partly based on one I gave her yrs back :)
And brand of sugar used can cause problems - especially if using a store brand :(
Here's another option:
2 of everything
2 cups of butter
1 cup of shortening (can use 2 but then the icing does not crust)
2 pounds of powdered sugar
2 Tablespoons flavoring (this is personal - use whatever combination YOU love)
2 pinches of salt (some people don't add this and find it a great icing)
Cream together the shortening and butter for 5 minutes; add about 1/2 the sugar and cream another 5 minutes; beat in remaining ingredients until incorporated then stir on low speed for another 5 minutes.
NO extra liquid is needed.
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Thanks Lynne. I've never worked with shortening in my buttercream - I know it helps it stand up to hot weather better, but would you say the taste is similar to an all-butter recipe? I'm worried about that greasy film shortening leaves on your tongue...
Lynne Salmon said:As Deah said, Sharon's is a great recipe. It's partly based on one I gave her yrs back :)
And brand of sugar used can cause problems - especially if using a store brand :(
Here's another option:
2 of everything
2 cups of butter
1 cup of shortening (can use 2 but then the icing does not crust)
2 pounds of powdered sugar
2 Tablespoons flavoring (this is personal - use whatever combination YOU love)
2 pinches of salt (some people don't add this and find it a great icing)
Cream together the shortening and butter for 5 minutes; add about 1/2 the sugar and cream another 5 minutes; beat in remaining ingredients until incorporated then stir on low speed for another 5 minutes.
NO extra liquid is needed.
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Permalink Reply by Madhulika Dev on
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No matter whatever you do little bit of grittiness will always be there. These days i use Edna's crusting cream cheese buttercream. It taste far better than regular butter+shortening+powered sugar. But again little bit if grittiness will be there.
I struggled with the grittiness too and ultimately i gave up and started using SMB , and i use crusting cream cheese buttercream for flowers and borders.
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I use her recipe for everything. Make it chocolate by adding a good quality cocoa powder - you'll need to add a little extra liquid when you do this. Also, Sharon uses powdered creamer but I use the ready made French Vanilla but you can experiment with the other flavors. One more thing, if you can, use high ratio shortening, it makes a big difference in the mouth feel of the icing.
sweetvintage said:Thanks Deah! That's so funny because I just got Sharon Zambito's Back to Basics DVD...now I can't wait to watch it! Do you use her recipe on cupcakes AND cake, or just for cake decorating?
Deah said:Sometimes the grit comes from your powdered sugar. If it has too much cornstarch it can be gritty because the CS doesn't "melt" like the sugar. Try a different brand and see what happens.
As far as new recipes go you might want to check the recipe forum. I use Sharon Zambito's recipe (AKA SugarEd Productions or SugarShack). Serious Cakes also has a very popular recipe.
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..........would you say the taste is similar to an all-butter recipe? I'm worried about that greasy film shortening leaves on your tongue..........
Taste is VERY personal :) Yes, I do find it a very smooth, buttery tasting icing. I do not find it to leave a greasy feel on the tounge nor be gritty at all. I guess that';s because I grew up w/American b'cream as the only frosting I knew:)
I have tried many different Am. b'cs and this one is by far the easiest to make and tastes the best IMHO :)
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Permalink Reply by Elizabeth Armijo on
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use shortning in place of butter and water in place of milk.
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Permalink Reply by Teneisha Williams on
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I use water mostly and the difference is obvious...I get a more smooth finish...
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Permalink Reply by Anita Lyons on
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As far as the greasy mouth feel, I agree that you need to use high-ratio shortening or at least a shortening with some trans-fats in it. Some store brands still do. If I use one of these, I never have the greasy feel.
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i use crisco and dont get that greasy taste.
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Permalink Reply by Karen Marie on
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It also helps to sift the powdered sugar, especially if it has been sitting a while....that will remove some of the grittiness....also cream the fat and sugar longer....about 7-8 minutes...you can go even more...it will be lighter and fluffier and gives the sugar a chance to dissolve into the fat more.
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