AI use the Wilton Buttercream recipe but my results are never creamy smooth. I end up with a frosting that has tiny air bubbles and is almost granular in texture. How do I get a real creamy smooth texture?
ATry using Sharon's Sugar Shack icing. It is the best. I order my Sweetex from GFS.
AI've switched to a meringue butter cream which to me is easier to smooth. But a trick I to do was to turn my mixer on "stir" with the paddle attachment and that really helped with the air.
If you're going to use shortening hi ratio helps with smoothing as well.
Exactly. You don't want to whip it, because that will incorporate air and result in lots of ugly bubbles. I always make buttercream with my mixer on the stir setting. If I want to increase the speed for some reason, I never go past 2. That should definitely help with the air bubbles.
and if you do get bubbles--stir your icing thoroughly before applying it--if you've made googobs just stir it as you go--that helps--
are you sifting your powdered sugar? i hate to sift powdered sugar but i hate it worse when i don't sift it danged if you do & danged if you don't--
sometimes using hot water helps to smooth american buttercream (powd sugar + fat + liquid)
also the graininess can be caused by the type of powdered sugar you're using--i've certainly made my fair share of grainy abc--so i usually use cooked icings instead
best to you!