not get gritty buttercream? I am making the standard american crusting buttercream. I am using a shortening/butter base with Domino powdered sugar and flavorings. I have measured everything carefully, sifted the powdered sugar, but it still tastes grittier than usual? what could that be from? Any tips for me.
thanks so much in advance!
I've never had a problem with bc being gritty. I do beat the shortening for 15 minutes before adding any other ingredients, I also warm the half & half (milk) before adding. I also beat my bc 20-25 minutes after all of the ingredients have been incorporated...the longer I let my mixer run the creamier and smoother my icing.
It could be your shortening. Ive noticed lately that some of my shortening had little lumps in it. Ofcourse this is the stuff that I bought at the grocery store, no name brand shortening for greasing pans and table tops when using gumpaste. So try switching your shortening or beating it for a while before adding the other ingredients. As long as your sifting your sugar you should be ok.
high ratio shortening can absorb the powdered sugar better ... i think using that definitely reduces the grittiness and it makes the bc much easier to work with.
It could be your powdered sugar, I have had trouble with Dominos in the past...maybe try a different brand. Believe it or not, the diff brands have diff amounts of cornstarch in them that can make a huge difference in your end product.