Making a batch of buttercream and for some reason the Crisco is lumpy. Anyone have any suggestions on how to fix this?
A little more info would be helpful.
What frosting recipe did you use?
Did you precream the Crisco (for American b/c) before adding other ingredients?
Maybe you just need to mix the icing longer. Sometimes I have the mixer running for as long as 20 minutes to insure smoothness.