Need some advice here.
I made Whimsical Bakehouse House Buttercream (the one which requires shortening) recently. I read online that the buttercream is non-gritty. However, the buttercream which I made, though soft and fluffy, is gritty.
Anyone has any idea why the Whimsical Bakehouse House Buttercream which I made is gritty?
Did you use hi-ratio shortening? It makes all the difference.
Make sure that all the powdered sugar is dissolved in the boiling water and completely cooled to room temperature before adding the butter and shortening. I've also noticed that when I use homemade powdered sugar it tends to have a more grainy texture. Buy good quality powdered sugar.