OK.....I have noticed that I get a different consistency in my buttercream icing sometimes with the same recipe. It is like sometimes when I make it the ingredients are separating from eachother.....almost like a gritty look (but not texture). My first suspicion was the butter. My grandmother told me that the brand of butter makes a big difference in the consistency of the icing. It is so frustrating because it is like I have to hurry up and finish with what I am doing unless I want to beat the icing again with the mixer. This has happened about 3 or 4 times....and I don't remember which butter I used in the good and bad ones. Does anyone know what I am talking about.....if so....what kind of butter is best? HELP if you can! Thank you!
Thanks Bulldog! Thanks Randa, I will try that brand. Anyone else? 
I think it is just the 10x confectioners sugar. Does anyone want to share the recipe they use to get a really smooth and creamy buttercream? Maybe my recipe is just not that great?
I use the Domino powdered sugar, Crisco shortening and any butter with salt that is on sale.
Are you bringing your butter to room temperature? This had happened to me a few times if my butter was too cold.
Do you buy 2lb bags and measure it out? I've never been able to measure out 4 cups from a bag and have 4 cups left. You can weigh out 1lb so that you are using exactly that much. Of you can double your recipe and use 2lbs at a time.
I am weith Chefsaltyblue - if the butter is not brought to room temp that is when I have problems - also if the butter it thawed in the microwave - I tend to get a different consistency....
Thanks everyone for your help. The butter being room temperature make perfect sense....I will try that. Now that I think about it, the butter I used was probably not room temperature. Thanks for all the help!
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