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!

 

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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. 

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.

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