my icing has turned out gritty the last few weeks every so many batches. I like the rest of us, have a set recipe and method so nothing has changed there but man the icing is gritty sometimes. I hate it cause I've spent all that time making a batch just to throw it out.
OH! and while I'm at it sometimes it's smooth and sometimes it's air filled not matter what i do. I tried adding a bit more liquid, scraping the bowl, ugh! it still was full of little air bubbles. They smooth out when i put it on the cake and smooth with a viva but it's still frustrating that with a consistant product, method, measurment based recipe that the results are so inconsistant! I'm so bummed.
How long do you beat your icing for? I normally do it no longer than 7 to 10 minutes. I noticed that buttercream gets gritty and airy if you beat it too long.
Just my own observation.
Have a great evening!