Sharon doing her famous butter cream recipe.

[gonamaket42]

No it was not to thick, matter of fact it was perfect consistency just the texture was a little off. You could rub it thur your fingers and feel it. I know this sound kinda strange, but most buttercream has a creamy feel this has a texture feel. Is this the way it is supposed to feel. I have never made it before and was unsure if this was correct

[2sdae]

do you mean grainy feel to it? If so then that could be sugar not dissolved or sometimes if I buy anything but dominoes powdered sugar I have had this issue....sorry I am trying to figure this out and not too successfully.

[gonamaket42]

Yes a little grainy!! I only use the dominoes powdered sugar but maybe it was just a bad batch of it....I will give it another shot and see if that may be it. Thanks so much for all your help.

[2sdae]

let us know....I have gotten a bad batch of sugar every now and then and had this issue.
Do you add any salt to it, that can also be an issue. If I use it I dissolve it in the hot creamer to avoid that. And I use popcorn salt as it is a finer grain or take regular ol salt and whirl it in my food processor for a minute to grind it down too.

[gonamaket42]

I will let you know. I did not add salt to this recipe but I am like you about disolving it first. Thank you so much for all your help.

[sabre]

I prepared Sharon Zambito's butter cream recipe using C & H cane sugar and got the same grainy result that you guys did. I had to toss the whole batch. I then made butter cream using the same C & H sugar with a conventional recipe and it turned out delicious.