Buttercream Mystery Why?why?how?how?
Decorating By prettycake Updated 28 Aug 2006 , 5:01pm by cakesbykitty
Ok, I make fondant a lot more, where I am always sucessful, but sometimes I make buttercream, where i'm usually not happy..
How in the world can you get ALL the powdered sugar to desolve and not feeling gritty in your buttercream ? I add room temp. milk, beat very well after each addition of powdered sugar, but I still can feel the sugar in it even after whipping it for a very long time, and I really hate that !! 
what do you do to make this go away ?? any solution to this problem ?
thank you, thank you, thank you.. 
[b][/b]
first, be sure you are sifting well. second, i dump mine in all at once, beat on low (large kitchenaid) just until incorporated. if you over mix you can actually ruin it and make it lumpy! I have no idea if this is what you are doing, but i hope it helps!
Well..I have the same problem.I have yet to find a BC recipe that doesn't feel gritty.
I don't usually sift..Maybe I should do that..But I was wondering, if you beat it only up to the point where it is just incorporated, do all the powdered sugar get desolve ? I just don't like the gritty feeling between my fingers and in the mouth. It's like eating "sand". I've tried Italian Buttercream, NOW that'the feel I like since all the sugar gets desolve, but I find it a little too soft.
2 HUGELY important things for smooth buttercream. 1. you MUST sift, 2. use a good name brand sugar (I use C&H because that's what's available in Alaska)... DON'T go generic!
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