Acan someone please help me!! I've have made countless batches of buttercream icing using the Wilton recipe and no matter what I do it comes out gritty. can anyone tell me what could be causing this?? and how I can fix it?? Thanx
I have made tons of butter cream and only one time it was gritty...and I chalked it up as to a bad batch of powdered sugar. Not sure why you are having "batches" turn out gritty. Are you creaming the butter & Crisco until smooth as sour cream? Try sifting your PS...which I never have done. I don't know..maybe some one else has some insight.
I suggest you try a new recipe.
Gritty is from your powder sugar. Use a different brand....and or try a different technic/recipe. Look up cakegirls decorating frosting recipe. They dissolve the powdered sugar to eliminate the possible gritty texture.