Need help asap!

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Permalink Reply by Deah on February 4, 2011 at 1:09pm

Try changing brands of powdered sugar.  Sometimes there's too much corn starch blended in which will give you a grainy texture. 

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Permalink Reply by Melissa Linton on February 4, 2011 at 10:17pm

I sift my powdered sugar into a bowl and then add it to the butter. I also use unsalted butter

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Permalink Reply by Maha Muhammed on February 5, 2011 at 12:58am

I tried 4 kinds uptill now, non of them worked!
But thanx a lot for ur advice.

Deah said:

Try changing brands of powdered sugar.  Sometimes there's too much corn starch blended in which will give you a grainy texture. 

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Permalink Reply by Maha Muhammed on February 5, 2011 at 1:02am

I didn't sift my powdered sugar the first time, but I did when I made my 2 following cakes, it didn't make that difference and again I got the same sandy texture!
Living in UK is a nightmare as U can't get the simplest things that u need in many things specially when it comes to cake icing and decorating!
But I appreciate ur help, thanx 4 ur prompt reply!

Melissa Linton said:

I sift my powdered sugar into a bowl and then add it to the butter. I also use unsalted butter

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Permalink Reply by Samina on February 5, 2011 at 3:58am

I've heard that over whipping the buttercream can cause this

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Permalink Reply by Neryl Johnson on February 5, 2011 at 10:58am

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Badyah said:

I didn't sift my powdered sugar the first time, but I did when I made my 2 following cakes, it didn't make that difference and again I got the same sandy texture!
Living in UK is a nightmare as U can't get the simplest things that u need in many things specially when it comes to cake icing and decorating!
But I appreciate ur help, thanx 4 ur prompt reply!

Melissa Linton said:

I sift my powdered sugar into a bowl and then add it to the butter. I also use unsalted butter

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Permalink Reply by Michelle Williams on February 8, 2011 at 12:55pm

i don't know if it makes a difference, but I use Crisco shortening, butter (cream it together real good)

A clear flavored extract (butter or almond...just depends)

Then add my sifted powdered sugar and blend until I get the desired consistancy.

 

 

HTH

 

xoxo

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Permalink Reply by Sherry Qualls on February 8, 2011 at 3:24pm

here is what I have found helps me, but to be honest I still feel there is a certain amount of "graininess" to american buttercream

 

A stand mixer with a paddle attachment - makes a huge difference over a hand mixer with beaters

I whip the butter/shortening, alone, for at least 10 minutes on a high speed

then I add a portion of the liquid (cream, flavor etc)

add powder sugar, and so on until you ps is all in and you have the consistency you want

 

then I whip that for a very long time for a long time on a medium speed.

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Permalink Reply by grazia on February 12, 2011 at 11:49am

I was told to get a good quality shortening and PS. that WILL do the trick:)

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Permalink Reply by floursugareggsandbutter on February 13, 2011 at 8:09am

I use non-dairy creamer (powder) for the liquid in my BC.

Use boiling water to dissolve and dump it in while it is still really hot at the appropriate point in the recipe.

This will "melt" the sugar and make for a smoother product.

There are lots of different flavors available.

mimi

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Permalink Reply by Kathy Kmonk on February 13, 2011 at 10:24am

I agree with you, Sherry.  Even using a shortening with trans fats, the buttercream still has a bit of graininess.  I make mine the same way you do.

Sherry Qualls said:

here is what I have found helps me, but to be honest I still feel there is a certain amount of "graininess" to american buttercream

 

A stand mixer with a paddle attachment - makes a huge difference over a hand mixer with beaters

I whip the butter/shortening, alone, for at least 10 minutes on a high speed

then I add a portion of the liquid (cream, flavor etc)

add powder sugar, and so on until you ps is all in and you have the consistency you want

 

then I whip that for a very long time for a long time on a medium speed.

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Permalink Reply by Melissa on February 13, 2011 at 10:30pm

Do you have access to Hi Ratio Shortening?  That may help.  Also, make sure you sugar is pure cane sugar and not beet sugar. 

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