My buttercream is always not as smooth as I want it to be no matter what recipe or what brand of sugar I use. I used Indydeby's recipe and i even sift the sugar. I tried dominos and C&H and Sams brand sugars too. What else do you guys think I am doing wrong?
My guess is it's something to do with the Dream Whip. That is the only time I had gritty butter cream. I don't use it anymore as I didn't find the need for the additional cost. Maybe someone else has a different opinion/solution.
Buttercream always tastes gritty to me. It's just the way I feel it on my teeth. My husband says I'm nuts, it's not gritty, but I can taste the grit. No matter how long I mixed, I still felt it. I've tried several brands of sugar, and I always sift. I've learned to just keep it on my tongue, not let it touch my teeth at all. I'm just way too sensitive, I guess. Maybe you are, too.
You may want to consider something like a swiss meringue buttercream, where the sugar is completely dissolved prior to mixing. It's a little more work but the end result is smoooooooth!
I've never had gritty buttercream. I make sure all of my ingredients are room temperature, including whatever liquid I'm using.
It's just the powdered sugar/shortening mouth feel. I don't like it, but it's personal. I use only European buttercreams... IMBC, SMBC, FBC, GBC. It is worth the effort to learn these if you hate ABC.