Cake Decorating Community - Cakes We Bake

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:

1 cup (2 sticks) butter, softened
 3 1/2 - 4 cups confectioner’s sugar
 1 teaspoon whole milk
1 teaspoon vanilla extract
1/8 teaspoon saltIn a bowl, combine butter, sugar and salt.
Beat until blended.Add the milk and vanilla and beat for an additional 3 - 5 minutes or until smooth and creamy.
While it's delicious, I also find it to be too heavy when icing a cake. Does anyone have any recommendations for an American Buttercream that's more airy and without the grittiness? Thanks for any help!

 

Views: 1548

Reply to This

Replies to This Discussion

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. 

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. 

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.

 

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.

 

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. 

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. 

..........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 :)

use shortning in place of butter and water in place of milk.
I use water mostly and the difference is obvious...I get a more smooth finish...

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.

 

i use crisco and dont get that greasy taste.
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.

Reply to Discussion

RSS

© 2020   Created by Theresa Happe.   Powered by

Badges  |  Report an Issue  |  Terms of Service