What makes icing have a gritty texture? Is it because the powdered sugar isn't sifted first? Just curious. Anyone?
The one and only time I've had gritty buttercream is when I used a cheap brand of powdered sugar because that's all that was available at the store and I needed it. I'll never make that mistake again!
I've gotten gritty buttercream when I don't dissolve the salt in the liquid first. Don't know about the powdered sugar, I always sift mine.