I have a couple questions.
#1 Lately the Buttercream that I make (very yummy) seems to be gritty, almost dry-like, so it's not smooth looking. what do I do. Am I not putting in enough milk while I'm whipping it or should I add glycerin or dissolve my powdered sugar.? I love the flavor, but it's just not smooth.
#2 Can anyone direct me to cake templates, like a Paisley Print.
Post your recipe so we can tell what might be the problem. One thing you mention is 'whipping' it. You don't whip icing....it is mixed on a medium speed so as not to incorporate bubbles.
The Whimsical Bakehouse buttercream, IMBC, SMBC, and FBC are four examples of whipped buttercreams.