Can anyone tell me if they have ever experienced a less than creamy consistency buttercream? Lately I find that I can't get my butercream creamy enough. If anyone has gone through this and found a way to correct it, I would appreciate the tip. I was able to make a very creamy buttercream but suddenly it just went down the tubes.

Have you changed the brand of any of the ingredients? Has the recipe changed at all? Has this happened since crisco took the trans fat out? I use indydebi's recipe and have never had a problem so you might try that.

Sorry, can't really answer your question without seeing the recipe you are using. Can you post how you make it exactly?

How long have you been mixing it for? When I use my kitchen aid I have to mix it on low for 10-15 min. to get it creamy without airbubbles.

I got my recipe from my instructor it's
1/2 stick softened butter
1/2 cup shortening
1 tsp vanilla
5-6 cups of confect sugar
5-6tbs milk
The only thing that's changed is the shortening with the new crisco nothing else. I mix it for about 10-15 mins sometimes longer if I get side tracked with something else.

I got my recipe from my instructor it's
1/2 stick softened butter
1/2 cup shortening
1 tsp vanilla
5-6 cups of confect sugar
5-6tbs milk
The only thing that's changed is the shortening with the new crisco nothing else. I mix it for about 10-15 mins sometimes longer if I get side tracked with something else.