Buttercream Help Quick

[bupbup74]

I just made a batch of sugarshacks buttercream, and something is definately NOT right. It looks and feels like curdled milk. What went wrong, and is there any way I can save this????????

[Amanda]

??? Huh? That's a stumper!
Did you use hot creamer? I know she specifies that it be warm....I really can't think of anything else it could be.

[bupbup74]

Ya, I did use the creamer hot. I've never had this happen before, so I have no clue what to do.

[Amanda]

Did you change any of the ingredients? Did you make sure the shortening was well mixed before adding the sugar? I'm just trying to trouble shoot here....

[bupbup74]

I didn't change anything, and I'm sure everything was mixed properly. I did it the same way as the previous time I made it. I have no idea what to try to fix this. Do you think I should add more shortening or powdered sugar?

[Amanda]

I have absolutely no idea. I wish I could help more, but I just don't know what would cause that, especially since you are already experienced with the recipe! If it were me I guess I would just keep mixing and scraping down the sides and see if it gets any smoother.
Good Luck with this one!! Hopefully someone soon will post with a solution for you!

[cakebaker]

That is a puzzler!

Is it thinner than usual? I would think if it was curdled you would want to add more sugar. Other than that, I agree with Amanda, just beat the heck out of it and see if it smooths out for you.

[2sdae]

hmmm odd, did you rebeat it yet?

[bupbup74]

Well, I added more sugar, and that didn't seem to work, so I added more shortening, and that didn't work either. I beat the heck out of that stuff, and it's still curdled. Right now, I have it covered in the fridge, and I'm going to try beating it again after it rests a little.

It's really weird, because it's like the powdered sugar and the shortening don't want to combine or something.

I really don't want to throw this stuff out, because that's just a lot of money down the drain, but I just dont know how to fix it.

[cakebaker]

I know that adding too much water to an icing can cause it to curdle, but the icing would be thinner than normal if that were the case.

Is it unusually warm in your kitchen? Heat can cause it too.

I don't think adding shortening is going to help. Unless it's already very stiff (and I don't think it could be if it's curdled), then adding sugar is really the only option I know of.

Hopefully chilling it will help, that's a lot of icing to have to toss!