My buttercream always seems to turn out really gritty. I don't know why. I siff the powdered sugar, don't use that much salt, and can't think of anything else that could make it gritty. I use butter, salted butter and was wondering if that could have anything to do with it. I also use vanilla, I don't know if that could do anything but just want to let you know everything I put in it. Oh and milk. That's pretty much it. Anything you can offer would help. Thanks!

is it an all butter recipe or are you using crisco , also check your powdered sugar to see if it says 10x

Some feel that using pure cane as opposed to beet sugar makes a significant difference:

http://cakecentral.com/cake-decorating-ftopict-647842-.html

6x vs. 10x powdered sugar:

http://cakecentral.com/cake-decorating-ftopict-50324-.html

And if you'd like to try some tested recipes....

Everything you need to know to make, decorate and assemble tiered/stacked/layer cakes:

http://cakecentral.com/cake-decorating-ftopict-605188-.html

Above superthread has popular CC recipes for crusting American buttercreams, several types of fondant and doctored cake mix (WASC and other flavor variations) - and so much more!

HTH

Is probably the shortening..or maybe sugar, sometimes they add too much cornstarch to some sugars
Edna

besides using only 10x ps, i mix my shortening or butter with my wet ingredients (plus popcorn salt if im using it) until completely blended then add the sugar.

I noticed that the buttercream I made with some powdered sugar from one of the dollar stores was gritty. I was trying to save a little and thought "powdered sugar is powdered sugar". Not so.