Hello everyone,

Everytime I try to make buttercream, if I do not use a recipe with shortening in it, the buttercream gets very grainy and seems to break down on me. I haven't been making home-made cakes or frostings long so any advice would be appreciated.

It would help to know what recipe you are using. Then maybe someone could give you better advice.

I have the same problem when making reg BC. I like to use all butter but no matter how long I beat the icing it still taste gritty to me. The next time I am going to use half Crisco & half butter even tho I hate the taste of it. I don't like feeding that nasty stuff to children. Good luck!

I have no problem what so ever when I use a half and half recipe. Its the recipes that call for all butter. Iv'e tried about 5 different recipes and have gotten the same results. Ive tried adding more powdered sugar or mixing longer and it just dosent help.

Not really understanding what the problem is, but let me suggest two things and hopefully one of them will hit home.

1. If you are getting grainy bits in your buttercream, it could be do to the powdered sugar. Always sift it before adding OR the best is to buy 10X powdered sugar. This contains no cornstarch, which most supermarket brands do (known as 6X.) Using 10X, you never need to sift and you will not get grainy, sugary bits.

2. If you mean breaking down, grainy and separating, then an all butter buttercream will do this if the temperature gets to warm, or your hand during piping work heats the buttercream. Keep the cake refrigerated or before using, re-whip to bring it back together.

I hope one of those is the solution. Good luck.