Buttercream Issues

[bupbup74]

I don't know what's going on, but for the last 2 months, everytime I've made buttercream, it has not turned out well. It has way too many air holes, it wont smooth properly, and it's got a grainy texture. UGH!!!

Anyone have any suggestions?

[MAK]

Are you using 100% pure cane sugar? That will make a big difference.

[cakebaker]

I've only had that grainy texture once and I was using pure cane sugar. To this day, I don't know why it did it for sure. Have you tried changing brands? Sometimes I think you just get a bad batch.

As far as the air bubbles, that's shouldn't be affected by the brand of sugar, it's caused by beating air into it which you're probably doing by trying to get rid of the grainy texture.

Have you heard of Sugarshack's method of making buttercream? I love it and it's the only way I make icing now. The key to it I think is to keep the icing above the top of the beaters.

[puzzlegut]

I heard that the graininess might happen if you use store brand or off brand sugar. I also heard that if you make sure your mixing bowl is full to the top, then that's suppose to help reduce air bubbles. This may mean either doubling or tripling your buttercream recipe in order to fill the bowl, or try using Sugarshack's recipe.

[Sugarshack]

yes, you need to fill that bowl!

here is a video of how I make mine:

YouTube - Making a Batch of Buttercream Icing by SugarShack

[Amanda]

Try the sugarshack technique, you won't believe what a difference it makes. Seriously!
On a side note, Sharon, you rock. Your BC technique is amazing! Thanks for sharing it with us little guys.

[bupbup74]

I have been using the 100% pure cane sugar.

I haven't tried Sugarshack's method yet, just because it seems so daunting to me. I keep telling myself to make it, but I always chicken out. I guess I just need to make myself do it. Maybe this weekend when my dh is home I can give it a try.

I'm actually thinking about just buying pre-made buttercream from Sams. That way I don't have to think about it anymore.

[Amanda]

It took me a long time to convert to the sugarshack technique (and finally recipe). I was a lot like you and thought "I don't need that much icing. I don't have the right ingredients....etc." I finally just did it with crisco and the class buttercream recipe and it was a total light bulb moment!! While I was a Sams one day I picked up the coffee creamer...just to see...I'll never go back. Give it a shot just once, even with your own recipe, the icing is perfectly smooth and wonderful to work with. You won't regret it.

[cakebaker]

You know, it kind of grows on you...I think it's fun now and I have the bigger 6 Qt KA that I have to fill! It's not hard at all, just a little messy and a lot of icing when you're done.

Here's a pic of my KA when I finish a batch....I know it's nuts, but this is a favorite picture of mine. Only a cake decorator would understand!!!

[Amanda]

That's beautiful! I think that when I'm finished mixing, all those smooth ripples look like freshly fallen snow...it's really peaceful looking. Again, like you said...only a cake decorator could understand.