Hi fellow bakers,
I have recently experienced gritty/grainy buttercream. I exclusively use shortening buttercream because of the high temperature and humidity where I live. My recipe is: 1 cup CRISCO, 1 Tbsp. Meringue powder, 1 tsp. each vanilla, almond, & butter extract, pinch of salt, 7-8 tsp water & 1# Dominos confectioners sugar. I have had great success in the past. I have tried adding cornstarch, adding milk, and adding more shortening. Nothing has worked, do I have to start using a different buttercream or can salvage what I have already made?HELP PLEASE!!
The "gritty/grainy" result is probably from the powdered sugar. I have always used cornstarch in my all-butter buttercream by mixing it in for about 10 minutes after creaming the butter. You don't taste any of the cornstarch and no grits or grains. I've always used Western Family powdered sugar from the bag, not the box. Try using a different brand powdered sugar and see if there's any difference.
Hope this helps.