My buttercream was always a little gritty until I watched a video from a bakery in Austin

They stressed letting the butter sit out for a full hour, not just until it's soft to the touch. I tried it and the difference in smoothness was huge, no more sugar grains. Anyone have a different trick for getting that perfect silky texture?

2 comments

2 Comments

faith_smith25d ago

Wait, a full hour? I always thought 20 minutes was enough (you know, just until it dents when you poke it). That's way longer than I've ever left it out.

matthewbarnes25d ago

Only twenty minutes? That's barely enough time for the middle to even think about warming up.