IVE TRIED MANY DIFFERENT BC RECIPIES AND NOTHING SEEMS TO COME OUT QUITE RIGHT. MY BC HAS A GRAINY TEXTURE AND WHEN I ADD COLOR YOU CAN SEE POWDER SUGAR DOTS. ITS SO FRUSTRATING I DOUBLE SIFT MY POWDERED SUGAR MAKE SURE MY BUTTER IS ROOM TEMP BUT STILL NOTHING SOLVES THIS ISSUE. IVE EVEN SWITCHED BRANDS OF POWDERED SUGAR AND MADE SURE TO USE ONLY PURE CANE SUGAR AND NOT BEET SUGAR. ANY TIPS ???
Are you making American BC? When I had that problem, I warmed up my liquid ( milk or creamer) to a little more than room temp and it helped "melt" the sugar and make it smoother. I use SMBC now, so I don't have that problem because you dissolve the sugar completely before adding to the egg whites.