The 'grittiness' is something I can't help with just because I don't notice any grittiness. This may be because it's the only icing I've used for 30 years so I dont' really have much to compare it to (except grocery store and bakery icing). But even comparing to those, I'll take mine over theirs! (but I *AM* a little biased ya know! )

I've mixed on all speeds. I'd put the 20-qt on low if I needed to walk next door to the Family Dollar to get something, or walk across the lot to Burger King for lunch. I'll put it on medium if I'm doing things in the kitchen.

Or i"d put it on "Beat the hell out of it!" if I was in a hurry!

It's one reason I like this recipe. There are no rules for mixing it.

Cake-angel do you start by mix your crisco? If so how long? Mamawrobin got me to mix mine for at least 15mins before adding anything else and it is really creamy. I then add the flavoring and dream whip and it dissolves and then warm milk.

I believe most people beat it for about 10 minutes-20 minutes. Usually on medium speed after you have added the sifted powdered sugar. If using the KA, just turn it on, walk away & do something else & then come back to it. You should let your icing sit awhile though to allow time for the air to escape if you can. If not & you have air, just push the air out with spatula against the side of the bowl. Good luck & happy decorating.

Thanks Indydebi. I often have to add additional moisture to recipes here because we are so dry. I think that may be part of the problem. I will add a bit more and I will see what happens.

Karen421 - I always mix my crisco and have always told my students to do it as I find the end product of any icing recipe is 100 times better if the shortening is really well whipped and smooth before adding anything else. I do see that I may have added the dream whip at the wrong time. I added it along with my powdered sugar instead of at the beggining with the liquids. That may very well be part of the issue. I see you say warm milk - I didn't think to warm the milk up - If I cannot save this batch I will try that on the next one. I didn't see mention of that in the recipe.

Thank you for the suggestions.

I have NEVER noticed any grittiness. Mine is always very smooth and creamy. Like Indydebi, I've used several different speeds when mixing. It depends on whether or not I'm in a hurry.

I always warm my milk a little (about 30sec in the microwave) and I actually I started using half and half.

I just finished making this buttercream for the first time, OMG, this buttercream is so good. I creamed my crisco for 15 minutes, added the liquids and dream whip, and then the sugar and beat for 20 minutes. It came out so creamy, soft and tastes so good. I always thought that I didn't like buttercream because it was always thick and didn't taste that good. I will keep this buttercream as my to go to recipe. Thank you Indydebi for sharing your recipe.

Well I added about another cup of shortening and that seems to have taken away most of the grittiness and it has seemed to become "lighter" in texture although I do believe I have a consistancy that is on the soft side of Medium. It looks like I will be able work with it though and I do really like the flavor. The extra shortening also took some of the sweetness I was tasting away. I will let you know how it crusts up but it looks like it is going to do that quite well from first impressions. Next time I make it I will definately make sure I add the dream whip with the liquids and warm the milk as well. Thank you again for all the help.

The only time I noticed grittiness was when I used some dollar store powdered sugar. I'll never do that again! I triple the recipe. I use two pkgs of Dream Whip, that's probably not quite enough. Up until a few weeks ago, I used 1/2 butter, but lately I've been using all Crisco and like it alot. I also add salt, can't remember if the original recipe calls for it. I don't whip mine for a long time and I mix it on low. Love the recipe!

Is dream whip dairy? Can this recipe be made with 1/2 shortening 1/2 butter?

I've never had the gritty texture when I've made this. I also warm my milk just a tad before adding it. I cream the shortening very well, add the flavoring, the dream whip and the milk and let all of that mix well on low. Then, I add half of the powdered sugar, let that mix well on low, scrape down the sides of the bowl and add the rest of the powdered sugar and turn it on low and walk away.

It worked out fine for me with the extra shortening added. Crusted just like icings always do around here. LOL. I love the flavor and it held up just fine when I put the fondant on the cake and I did not chill the cake so I know the buttercream was set up. Next time I make it I will definately add the dream whip powder to the flavorings and milk way before the powdered sugar. That is the main thing I seem to have done wrong is to add the dream whip too late (I mixed it into the powdered sugar before I added the sugar.) By this stage all of the liquid has been absorbed by my shortening so I am guessing my dream whip never dissolved completely. I will let you know my results after I make the next batch. Thank you everyone for your help. I am half way done the cake now so off to bed for 2-3 hours sleep and then up to finish it before her party. LOL -- She wants to help anyway and I am now at the stage where I can get her doing something without mommy getting upset. LOL Good night (or morning) everyone!

I never thought of using warm milk. Great idea! I'm gonna try that and mixing the liquid first. Mine was also pretty airy(used a star tip for cupcakes) so I'll definately let it rest this time. Such great info..thanks so much!

Yeah, I used it on a cake the first time and I really didn't notice the air pockets, like you said, but it gapped several times on the cupcakes. Of course I was worried about it being gritty and airy but I had one lady I didn't know (made them for my son's school) stop me a few days later to tell me how much she loved the icing.....said she ate 4 of them! Seeing as how I did everything wrong, I can only imagine how good it is done right.

Creativebaker I use half butter half crisco

I have read lots of discussion on this and JUST now get the beating the Crisco way before adding the other ingredients!! Light bulb

Indidebi and momawrobin:
You guys really are the best. I am going for round two on indidebi's recipe this week for a 4th of July cake and am confident I will get it right with all these great tips. This time there will be no puree or other odd additives since I want just plain white. But if there were additives - lessons have been learned - REPLACE, don't add.

That is the one I used... Maybe it was because the bit I taste tested was still warm. I'll try another of my left over cup cakes tonight - afterall, taste testing is an essential part of baking

Shrug. First time is always the toughest. I just need to figure out how it works in my oven/house/time of year...