hi everybody

Since crisco changed to 0 transfat my bc used to be grainy , gritty taste

I have tried to change my cane sugar brand to a pricer brand and it workeeed

Indeby bc is noo longer gritty with crisco 0trans after I have hanged my sugar , it became silky as it used to be before

So everybody who struggle with this crisvo try this tip

Thaaaaanks

If you were using a store brand sugar then the sugar could have been beet sugar rather than pure cane which will make gritty buttercream.

Thank you TexasSugar someone told me that it is all just hype from manufacturers regarding pure cane and beet sugar. I only use Pure Cane sugar in my frostings. I tried cheap sugar one time never again.

The old sugar brand was pure cane sugar also

I think the "difference" between beet sugar and cane sugar IS all hype. I've used generic brands of sugar for years in high priced wedding cakes and NEVER had gritty bc.

Oh, good - - I thought I must be doing something wrong. I've never had gritty bc and I've probably used every kind/brand of sugar out there.

I've had gritty BC before but I dont' think it was due to the sugar used, problably the ambient temp and the mixing itself. When it happened i changed from Great value brand to dixie crystal and found great value was much better. So that's what I'm sticking with.

By the way, the Shur Fine brand of shortening still has transfats.