Hi All, I'm not asking here about a buttercream recipe, but I would like to know how would u make the icing sugar dissolve? coz as smooth as it looks I can still feel the sugar in! unless it was a cooked buttercream which I have tried twice! once was a successful one then a failure, so I want to know ur tips about the regular quick one please!
That's just part of the nature of that kind of buttercream. Now, Indydebi's or Sugarshack's recipes are very popular on here (I have not made either, I am an IMBC gal ) and I am going to hazard a guess that theirs don't have this problem.