My frosting came out gritty. What did I do wrong?
I'm assuming you're talking about a standard butter, icing sugar, cream conconction. The only thig Incan think of is that you didn't beat the butter and sugar long enough. Or, if you added salt it didn't have a chance to dissolve.
recipies; with confectionary sugar won't have that problem. or use the super fine granulated sugar but still follow CG's advice.
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