Gritty American Buttercream - Cake Decorating Community - Cakes We Bake2024-03-28T23:37:35Zhttps://cakeswebake.com/forum/topics/gritty-american-buttercream?feed=yes&xn_auth=noI found that that some powder…tag:cakeswebake.com,2012-01-27:4635016:Comment:8631072012-01-27T01:22:14.101ZJanet M. Hallhttps://cakeswebake.com/profile/JanetMHall
<p>I found that that some powdered sugars are not pure cane but instead are made from beet sugar. In my experience it is the beet sugar derived powdered sugar that is often the culprit of gritty butter cream. Also, whipping the butter for a long time before adding the powdered sugar is very helpful. HTH</p>
<p>I found that that some powdered sugars are not pure cane but instead are made from beet sugar. In my experience it is the beet sugar derived powdered sugar that is often the culprit of gritty butter cream. Also, whipping the butter for a long time before adding the powdered sugar is very helpful. HTH</p> Roughly, how many cups of ici…tag:cakeswebake.com,2012-01-26:4635016:Comment:8630722012-01-26T21:10:49.403ZMelissahttps://cakeswebake.com/profile/Melissa460
<p>Roughly, how many cups of icing would you say this makes?<br></br> <br></br> <cite>Lynne Salmon said:</cite></p>
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<div class="xg_user_generated"><p>As Deah said, Sharon's is a great recipe. It's partly based on one I gave her yrs back :) </p>
<p>And brand of sugar used can cause problems - especially if using a store brand :(</p>
<p> </p>
<p>Here's another…</p>
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<p>Roughly, how many cups of icing would you say this makes?<br/> <br/> <cite>Lynne Salmon said:</cite></p>
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<div class="xg_user_generated"><p>As Deah said, Sharon's is a great recipe. It's partly based on one I gave her yrs back :) </p>
<p>And brand of sugar used can cause problems - especially if using a store brand :(</p>
<p> </p>
<p>Here's another option:</p>
<p>2 of everything</p>
<p> </p>
<p>2 cups of butter</p>
<p>1 cup of shortening (can use 2 but then the icing does not crust)</p>
<p>2 pounds of powdered sugar</p>
<p>2 Tablespoons flavoring (this is personal - use whatever combination YOU love)</p>
<p>2 pinches of salt (some people don't add this and find it a great icing)</p>
<p> </p>
<p>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.</p>
<p>NO extra liquid is needed.</p>
<p> </p>
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</blockquote> I totally agree with Maria. I…tag:cakeswebake.com,2011-10-02:4635016:Comment:7503122011-10-02T14:02:50.879ZMadhulika Devhttps://cakeswebake.com/profile/MadhulikaDev
I totally agree with Maria. I use SMBC on all my cakes.
I totally agree with Maria. I use SMBC on all my cakes. If you want a nice smooth ici…tag:cakeswebake.com,2011-10-02:4635016:Comment:7509362011-10-02T05:14:52.276ZMaria Cecilia Fortugalezahttps://cakeswebake.com/profile/MariaCeciliaFortugaleza
<p>If you want a nice smooth icing that melts in your mouth, then this type of icing is not what you are looking for. Try Swiss Meringue Buttercream or Italian Meringue Buttercream recipes (can stay out for a day or 2/ can also used pastured egg whites in carton), and Vanilla Custard Buttercream (must be refrigerated until served). They do not require powdered sugar, instead you use white sugar. You can do different variations to these recipes. Martha Stewart's Wedding book has these…</p>
<p>If you want a nice smooth icing that melts in your mouth, then this type of icing is not what you are looking for. Try Swiss Meringue Buttercream or Italian Meringue Buttercream recipes (can stay out for a day or 2/ can also used pastured egg whites in carton), and Vanilla Custard Buttercream (must be refrigerated until served). They do not require powdered sugar, instead you use white sugar. You can do different variations to these recipes. Martha Stewart's Wedding book has these recipes. I have tried all of them and they are great! The Vanilla Custard Buttercream uses whole eggs (white & yolk), so it's a little bit heavier icing but very silky. All of them are not very sweet like AMerican buttercream. Great for wedding cakes, sculpted cakes and cupcakes:) Once you tried these recipes, you will not switch to other recipes. I have the book but I am not sure if I can share the recipes without permission. Check your local library if there's one available to loan as these books are expensive, unless you don't mind paying for it. Good luck. I hope this helps.</p>
<p> </p> I agree the icing receipt sha…tag:cakeswebake.com,2011-08-27:4635016:Comment:6499262011-08-27T06:37:05.481ZSweetykakeshttps://cakeswebake.com/profile/ASliceofHeaven
<p>I agree the icing receipt shared by Sharon is awesome! I use this receipt on all my cakes and cupcakes. You can't go wrong. As far as sifting goes with Sharons receipt; I use the icing sugar as is with little to no sifting. The sugar mixes really well with the high ratio shorting.</p>
<p> </p>
<p>Before following Sharons method my icing would be gritty at times. I agree with Karen. I truely beleive this was due to not mixing the icing for at least 7 mins and using the wrong type of…</p>
<p>I agree the icing receipt shared by Sharon is awesome! I use this receipt on all my cakes and cupcakes. You can't go wrong. As far as sifting goes with Sharons receipt; I use the icing sugar as is with little to no sifting. The sugar mixes really well with the high ratio shorting.</p>
<p> </p>
<p>Before following Sharons method my icing would be gritty at times. I agree with Karen. I truely beleive this was due to not mixing the icing for at least 7 mins and using the wrong type of shorting.</p>
<p> </p>
<p>Along with my own receipt I use the doctered cake receipt shared by sharon on her back to the basis DVD. I also add a few other ingredients of my own. The stability and structure of this cake works well for carving and fondant.</p>
<p> </p> LOL Hiya Deah! I dont sift ei…tag:cakeswebake.com,2011-08-26:4635016:Comment:6466872011-08-26T01:33:44.414ZKaren Mariehttps://cakeswebake.com/profile/KarenSquillante
LOL Hiya Deah! I dont sift either but if this person has tried everything else it couldnt hurt right?
LOL Hiya Deah! I dont sift either but if this person has tried everything else it couldnt hurt right? Ha, Karen! :-) I'm a rebel…tag:cakeswebake.com,2011-08-26:4635016:Comment:6468152011-08-26T01:14:45.762ZDeahhttps://cakeswebake.com/profile/Deah
<p>Ha, Karen! :-) I'm a rebel when it comes to sifting. I sift NOTHING! I've tried it both ways and I can't tell the difference when I sift and when I don't. </p>
<p> </p>
<p>Like you, I cream my fat and liquid until it's sour cream consistency before adding the sugar. </p>
<p><br></br><br></br><cite>Karen Marie said:</cite></p>
<blockquote><div>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…</div>
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<p>Ha, Karen! :-) I'm a rebel when it comes to sifting. I sift NOTHING! I've tried it both ways and I can't tell the difference when I sift and when I don't. </p>
<p> </p>
<p>Like you, I cream my fat and liquid until it's sour cream consistency before adding the sugar. </p>
<p><br/><br/><cite>Karen Marie said:</cite></p>
<blockquote><div>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.</div>
</blockquote> It also helps to sift the pow…tag:cakeswebake.com,2011-08-26:4635016:Comment:6464562011-08-26T01:05:10.419ZKaren Mariehttps://cakeswebake.com/profile/KarenSquillante
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.
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. i use crisco and dont get tha…tag:cakeswebake.com,2011-08-22:4635016:Comment:6318132011-08-22T14:43:51.209ZElizabeth Armijohttps://cakeswebake.com/profile/ElizabethArmijo
i use crisco and dont get that greasy taste.
i use crisco and dont get that greasy taste. As far as the greasy mouth fe…tag:cakeswebake.com,2011-08-22:4635016:Comment:6319572011-08-22T14:35:50.620ZAnita Lyonshttps://cakeswebake.com/profile/AnitaLyons
<p>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.</p>
<p> </p>
<p>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.</p>
<p> </p>