How to achieve smooth american buttercream

[Baking mumma]

Hey everyone,
I tend to avoid American buttercream because I can always feel the grit from the sugar but sometimes I don't have time to go through the whole process of swiss meringue buttercream.
So I guess my question is how do I get a smooth American buttercream where you don't taste the grit from the icing sugar.
TIA

 

[chassis]

Not really possible. It's the nature of the beast. What recipe are you using for American buttercream?

Another option is to use confectioner's (powdered) sugar and a fat such as butter or vegetable shortening.

I recommend Italian meringue buttercream, it's the genuine article.

 

[Fred]

I make American buttercream whenever I make a cake (which isn't all that often), and I never have a problem with graininess. I use confectioner's sugar, and that's probably the difference.

 

[Apocalypso]

Adding in a little milk or cream sometimes helps by dissolving just a little more of the sugar. Especially if you’re working with butter with a low water content. A tip I came across a long time ago is to add a small amount of white balsamic vinegar to frosting; it can give it that cream cheese tangy note without the dairy. Or try adding a little bit of caramel sauce.

 

[retired baker]

In paris some pastry shops whip powdered sugar and whole eggs to a stiff texture, then add butter, it stands up well to the summer heat, theres still a slight grit from the corn starch but its leagues better than american buttercream.

6 eggs ,
1 lb of xxxxx sugar.
Add 1 lb butter or butter and uns margarine.

 

[RachelB]

I found a recipe that I am going to try called Connors Buttercream Silk. I have not tried it yet, but the method to make it is supposed to make very smooth American Buttercream. I am going to provide the link, but you have to scroll down a bit to see it. Also there is a you tube video that the author of this recipe has filmed of her making it.
Link to Recipe: Frosting Recipe
Link to video: Video of recipe process