Need help asap!
Hi everyone!
I just started my small business in making cakes, I'm experiencing a problem whenever I do buttercream as it turns 2 be grainy and sandy and I don't know why cause I'm following the recipe by the letter, I even ordered some of the I gradients as they don't sell it here in the UK.
My question is what is the reason that cause the buttercream to be grainy or sandy?
And do I have to use a certain kind of the confectionary sugar or any kind will do the trick?
I heard that pure powdered cane sugar is the best but again they don't sell it on the UK.
Plz help me as soon as u can.
Thanx in advance
Badyah
I just started my small business in making cakes, I'm experiencing a problem whenever I do buttercream as it turns 2 be grainy and sandy and I don't know why cause I'm following the recipe by the letter, I even ordered some of the I gradients as they don't sell it here in the UK.
My question is what is the reason that cause the buttercream to be grainy or sandy?
And do I have to use a certain kind of the confectionary sugar or any kind will do the trick?
I heard that pure powdered cane sugar is the best but again they don't sell it on the UK.
Plz help me as soon as u can.
Thanx in advance
Badyah
Replies to This Discussion
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Permalink Reply by Diane Shavkin on
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We have 10X here in the US and that seems to be the best by all standards.
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