Hi all!   I have made a few cakes where my buttercream looks awesome and perfect and the next day when the cakes are picked up I notice these white specs/dots on my buttercream. 

Why does this happen. 

I use 8 cups pwd sugar, 1 cup shortening, 1 cup butter, 1 tsp water and 2 tsp vanilla. 

Wilton gel for colors. 

http://www.cakecentral.com/gallery/i/3340252/horse-cake

something isn't getting mixed in well enough -- it's either shortening blobs or powdered sugar blobs -- i always sift my powdered sugar and i always hate to do it too but...i do it --

and be sure to get the shortening fully incorporated

I would suggest creaming your shortening and butter thoroughly before adding the powdered sugar.   Also, if you are using salt, put it in and cream it with the shortening.

Oh yeah, i always sift my powdered sugar.

Thanks! Didn't even think it could be the shortening. Will do now for sure!

Yeah, what the others have said: sift sugar and cream shortening w/butter very well - up to 5 minutes or more.  Won't hurt to mix b'cream on low once all ingredients are in there up to 10 minutes to make it very smooth and creamy.

BTW: to improve the taste, use a tablespoon (3 teaspoons) of flavoring and no water.