I am stumped, and after some expert advice. When ever I make butter cream for a cake it has a grainy texture to the taste. Surely I must be doing something wrong? It's suppose to be creamy and smooth. I live in Australia and I use Pure icing sugar when making butter cream. I don't make butter cream often. I usually just fill my cakes with ganache. But would love to know how to perfect butter cream. Any advice would be greatly appreciated.
I don't claim to be an expert, but I've made a lot of buttercream over the years. I'm not sure you can completely eliminate the grainy texture that comes from powdered sugar, but I've found that making it a few days ahead helps a lot; the sugar seems to dissolve more as the icing "rests." This is the recipe I've been using lately, and I like it quite a bit.
. If you want completely smooth buttercream, you can't beat Swiss or Italian meringue. Hope that helps!
AI was told that using pure cane sugar makes it less grainy. I use it and mine isn't that grainy.