I just made a batch of chocolate buttercream using a recipe that I've used before with no problems.The only thing I changed was that I used milk chocolate instead of unsweetened or semisweet. Everything was going great until I added the cream to thin it out...once it was all mixed in, it had a gritty texture Does anyone know what might have caused this or how I might fix it? Thanks in advance!

do you use melted chocolate in your buttercream? Was the cream you added cold? I dunno, Could it maybe have cooled the chocolate unevenly or too quickly?

I would try putting the frosting in the microwave for a few seconds at a time, stirring in between, like you would if you wanted you use it for dipping or pouring and see if that would help?

thanks for the idea. It was melted chocolate and I did add cold cream. I just tried a second batch with warm cream and got the same results. I think it's time to move on to plan B