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?

3 comments

3 Comments

faith_smith2mo 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.

matthewbarnes2mo ago

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

ericjackson18h agoMost Upvoted

Gotta jump in here because @matthewbarnes is dead wrong. Twenty minutes is plenty unless you're baking a concrete block. I pull my cornbread out the second the edges turn golden and the top cracks. Any longer and you're eating sawdust with a side of regret.