To Those Who Can Get Flawlessly Smooth Buttercream....
Decorating By Mug-a-Bug Updated 10 Jan 2010 , 7:08am by dandelion56602
i make sugarshack's bc and never, ever sift.
Ditto.
I turn on the mixer and let it go on..and on.....and on...............smooth as silk.
I just made a small batch of buttercream without sifting. My recipe is almost identical to the one jeff posted. As far as I could tell there were no lumps!
The only major difference that I could see was that you use more powdered sugar when it isn't sifted. My buttercream was way more stiff than what I am used to. I had to add a little extra liquid. I guess it doesn't really matter....probably just makes a slightly larger volume of icing.
Now am I brave enough to kick the sifting habit???? *biting nails*
I figured, what the hell...I'm not doing it if someone else has already done it 10 times for me! 
Jeff, I dont have a Sunbeam stand mixer, I have a KA...would you recommend using the beater instead of the paddle to get it smooth? Any ideas?
I would not use a whisk attachment---they are meant to add air. If you have a KA use the paddle attachment
Thanks, dandelion! I've actually never used the whisk so I wasnt sure. 
mine does not get gritty ever....I recently switched from heavy cream to the coffee creamer powder in hot water(sugarshacks idea) the hot liquid I think will kill any grittiness...........just my op
Madge, can you elaborate on that idea then a little for us please
What ratio creamer to water, how hot your water is, and if you add it in while it's really hot?
Thank you This is actually turning out to be a really neat and informative topic for me!
Sifting sucks! I've tried it a couple of times but I never get more than 1/2 cup sifted before I just turn the PS bag upside down and dump the rest in the mixer.
I'm definitely a non-sifter.
Jeff... do you think it would be ok to add 2T of meringue powder to your recipe to help with crusting? I think I am going to try your recipe plus the meringue powder next time.
Thanks for this thread and all the advice given! It is a great thread!
Madge, can you elaborate on that idea then a little for us please
What ratio creamer to water, how hot your water is, and if you add it in while it's really hot?
Thank you
This is actually turning out to be a really neat and informative topic for me!
the ratio is 1:1 for creamer powder to water. you want your water very very hot or it wont mix right. i nuke a cup of water in my microwave for 2 min and then stir in 1 cup of creamer powder. i usually make it up then get my shortening measured out and into my mixing bowl along with the flavorings so by then it's cooled a bit but you do still want it hot. it's all in sharon's (sugarshack) buttercream dvd. hth!
cindy
I made a big batch of buttercream yesterday with the powdered sugar I get from Costco. These are 7lb bags, and I don't think they say anything about pre-sifted on the bag. Anyway, I didn't sift, and my buttercream had a grainy texture.
I think this sifting/non-sifting has to do with the type of p. sugar you are buying. It went fine for me when I used the Domino 2lb bag, so obviously it has to do with the brand.
Guess I'm stuck with sifting. 
I get my 7 lb bag of ps (Domino's) from Sams & never sift. So, it could be. But I have also used the 2 lb bags from Aldi's & it worked fine. I do think the ps gives it the grainy texture & you can end up w/ a bad batch of Dominos too. If all else fails use it to fill the cakes, or to ice cupcakes. In the past even though I could tell it was grainy most other people couldn't.
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