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Old 07-02-2014, 20:58
magnauk
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How do I make butter cream with a really silky smooh texture. No matter how much I beat mine, I always think its a bit chalky.
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Old 08-02-2014, 01:55
rancidbeings
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Assuming you're doing the normal butter and icing sugar type of buttercream, I can only think perhaps you've not sifted your icing sugar, your butter isn't warm enough, or you aren't beating long enough?

A spoon of milk may help.

To be honest, I've only ever had grainy buttercream once when I didn't bother sifting - big mistake I didn't repeat
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Old 08-02-2014, 08:42
martdcee
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a little tip, I tend to use a spoon of water instead of milk, purely because if you have any left over you can store it in the fridge with a longer shelve life
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Old 08-02-2014, 09:38
magnauk
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Thanks for your replies, yes I do use butter and icing sugar. Twice the weight of icing sugar to butter. I'm afraid I do tend to use butter straight from the fridge so I'll make sure its room temp next time. I'll see how it goes and if I still get the icing sugar texture I'll try a spot of milk or water. I'm going to make some cupcakes today, so my hopes are high for that silky smooth topping I'm after.
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Old 16-02-2014, 11:27
Victoria Sponge
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Beat the butter for several mins before adding the icing sugar in stages (maybe three or four), beating between each stage.
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