Use powdered sugar instead of granulated sugar

Your buttercream may be gritty if you use the incorrect sugar when creating frosting. Although some individuals would believe that the type of sugar used wouldn't really matter, this is regrettably untrue; powdered sugar is always the best option. Confectioners' sugar is naturally light and soft, so when it is beaten with butter, it creates lovely buttercream. However, due to its sandy texture, utilizing granulated sugar can be devastating for your frosting.

Fortunately, it is possible to produce powdered sugar from granulated sugar if you find yourself in a bind and don't have any on hand. All you need is a powerful blender, cornstarch, and sugar in granule form. The proper granulated sugar to cornstarch ratio is 1 tablespoon to 1 cup. Make some quick confectioners' sugar by adding the items to the blender and blending for 30 seconds.