Ok I don't know what my problem is lately.
I've never had problems with BC (I do the half butter, half crisco) before but I recently started making it with one sick of salted butter and one stick of unsalted instead of all unsalted like I normally do. And no matter how long I let the butter sit out to come to room temp., it never gets totally smooth and I end up with these lumps of butter that I'm picking out as I frost!
What's going on! Why is it doing this!?! 
I have had this problem too. Not sure why. I thought it might have bben the shortning part. So I tried to cream togather the Butter Shortening and vanilla and has worked much better. I had make the mistake in the past to just keep the mixer going trying to get rid of bumps but then that caused air bubbles.
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