OK - since nobody else is chiming in here, try this:
Instead of adding your liquid to the icing after the sugar has been blended in, rather than before.
When I searched back in my memory banks, it seems like I *might* possibly recall a similar issue, but the fluffiness and non-greasy mouthfeel preempts it I suppose. The way HR shortening works is by the liquid attaching itself to the fat molecules. So if you add your powdered sugar first, you may be able to help it. Dunno. Sorry. I didn't have a ready supply of HR at the time, and my decorating fell off considerably, so I stopped using the stuff.
Anyone else? Please...
Not sure if this is you problem but I used a store brand confectioners sugar one time (that's all it took) and my buttercream was grainy. I only use Dominos.
Hope this helps.
Diane
That was my next question, also, if you used a different icing sugar. I've found a definite difference in the "graininess" of some sugars. Here, I buy only Lantic, as I've found Redpath to be grainier. Just my opinion.
I've made several icings using hi-ratio, and I've really liked the finished product - much less greasy feel.
The only time my buttercream came out feeling gritty was when I used a 6X confectioner's sugar instead of a 10X. If you want to use 6X, I would sift it first. I hope this helps.
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