OK.....I have noticed that I get a different consistency in my buttercream icing sometimes with the same recipe. It is like sometimes when I make it the ingredients are separating from eachother.....almost like a gritty look (but not texture). My first suspicion was the butter. My grandmother told me that the brand of butter makes a big difference in the consistency of the icing. It is so frustrating because it is like I have to hurry up and finish with what I am doing unless I want to beat the icing again with the mixer. This has happened about 3 or 4 times....and I don't remember which butter I used in the good and bad ones. Does anyone know what I am talking about.....if so....what kind of butter is best? HELP if you can! Thank you!

I can't help you, but I will keep you where someone who knows the answer will see your question.

I know when you are baking it is important to use a good quality butter, I just use land o' lakes in my frosting and it seems to be ok....but I am very new at this and havent done it too many times where it didn't work out.

Thanks Bulldog!

Thanks Randa, I will try that brand. Anyone else?

Someone once mentioned it was the type of sugar you use. 6x or 4x? That would cause it to be grainy.

I think it is just the 10x confectioners sugar. Does anyone want to share the recipe they use to get a really smooth and creamy buttercream? Maybe my recipe is just not that great?

I use the Domino powdered sugar, Crisco shortening and any butter with salt that is on sale.

Are you bringing your butter to room temperature? This had happened to me a few times if my butter was too cold.

Do you buy 2lb bags and measure it out? I've never been able to measure out 4 cups from a bag and have 4 cups left. You can weigh out 1lb so that you are using exactly that much. Of you can double your recipe and use 2lbs at a time.

I am weith Chefsaltyblue - if the butter is not brought to room temp that is when I have problems - also if the butter it thawed in the microwave - I tend to get a different consistency....

I don't know if this helps any, but if you use the Crisco in the can instead of the sticks the icing, for me at least, comes out creamier. Land O Lakes brand butter works very well, I've used that a few times.

Thanks everyone for your help. The butter being room temperature make perfect sense....I will try that. Now that I think about it, the butter I used was probably not room temperature. Thanks for all the help!

I sometimes bring my butter to room temp in the microwave, but I do it very slowly at 20% power, a minute at a time, then 30 sec at a time. It softens nicely without melting at all.