Not sure as to why your BC came out gritty this time. I would have asked the same question as well....Did you use Regular Granulated Sugar! So, if you were my student my next question would be what brand did you use?
It could be a number of things. If you used Confectioners Sugar and it came out gritty, was the date expired? Was there a hole in the bag and air got to the powdered sugar? Did you mix it enough? The list could go on and on. If you did everything right I would just make another batch. If the next batch comes out okay then you know it was product error.
You can overcome this by after creaming your shortening and flavoring then add your sugar mixed with meringue powder (if using). heat your liquid until very hot and add to mixture as it is mixing. Your shortening will not melt and your icing is creamy. You can not use butter in this procedure. To get icing very smooth and no air bubbles, after mixing well, I always finish with my dough hook. It breaks down those air pockets and makes icing the consistency like Wilton's canned decorator icing.
This should help.
I made this post awhile back when my buttercream frosting (that I've made many many times perfectly) came out grainy. The reason was because I left my butter in the microwave too long and it was too soft...partly melted actually. I use Bunnywoman's buttercream.
here's the link:
@ ladycatisadiva: I used the store brand confectioners' (powdered) sugar. I didn't check to see if it was expired but I do know that there weren't any holes in the bag. I used the same powdered sugar (a different pkg though) for the Royal Icing I made as well. That turned out fine. I'm thinking I may not have mixed it enough. I was in a bit of a hurry... =O)
@ char-lee: I don't recall if the pkg said anything about the sugar being, or not being, 100% confectionery sugar. But like I mentioned, I have used this product before and it was only this time that it came out this way. I did creme the shortening, butter flavoring AND water together before I added the meringue powder and sugar (same as I'd done before). I don't have a stand-up mixer so I used my hand-held but like I mentioned to "ladycatisadiva", I don't think I mixed it long enough.
@ sweetgrandma: You may be on to something about the butter being too soft! I left mine out to soften all day. I did use a different kind of butter this time, Land 'O Lakes Whipped Butter in a tub, whereas the times before I used regular sticks of butter. So maybe the "too soft" butter and not mixing the icing enough is what caused the gritty/grainy texture.
Thank you all again!!! I'm so glad I asked about this. Now I know what to keep an eye on and hopefully, this won't happen anymore!
At least not that I know of.
One way you can get rid of grainy BC is to always weigh your ingredients and make sure to sift your sugar...especially if you are buying store brand....even if it says that it is pre-sifted 10x.
I ran into the grainy BC the one and only time that I didn't sift my PS. Now I use Domino's pure cane sugar so I don't need to sift.
Hope this helped
I left my butter out, I don't usually, and it was so so soft. Normally my BC comes out just fine and I don't have problems with coloring it, the cake I made (luckily it was a 'cakewreck' joke cake) was basically melted by the time I got to the luncheon. I was a little embarrassed but then again, it was supposed to be bad.
Get Inspiration and Great Deals
Yes, I want to receive new decorating ideas and exclusive offers from Wilton. You can withdraw your consent at any time. Learn more