I've just starting using half butter and half crisco in my buttercream icing. I love the flavor but I've noticed that there are butter bits (for lack of better word) in the icing. What could be causing this? Am I not letting the butter set out long enough? Thanks so much!

I have found that the butter needs to be softened and whipped first, or with the shortening to be sure it is well blended.

I recently started making the buttercream dream and was having that problem. I just made some the other day and I mixed the butter and shortening for several minutes. (longer then I was mixing it before) and it turned out fine. HTH

Tabitha

I mix the butter first, alone, until it is almost white. It takes a while, but on a higher speed it gets there soon enough. THEN I add the shortening, and beat them both until smooth, THEN add the powd. sugar and other stuff.

Hope that helps!

Yes, I would think mixing it longer would take care of the problem! I, on the other hand, add my butter last! I cream the shortening with all flavor extracts first, then add all of sugar and liquid and mix for a few minutes until nearly fluffy. Then while the mixer is running, add my butter in pieces and mix for add'l 5-8 minutes until light and fluffy!

It probably does mean your butter could be softer but if you mix it well enough it will take care of the problem. I always microwave til soft not melted (too impatient to wait) then mix it with shortening and flavorings til its smooth.

I agree, I'd mix the butter and shortening longer.

Personally, I put in the butter, shortening, and flavoring and then let that mix for several minutes on low speed before adding anything else.
And I do use butter that's at room temperature (I try to set it out at least an hour before I need it, since it's too easy to partially melt it in the microwave).