I finally figured out why my buttercream was always gritty
I was making a batch of Swiss meringue buttercream last weekend for a birthday cake. For years, I just dumped the sugar into the egg whites and started heating it, thinking it would dissolve. My friend in Seattle watched me and said, 'You know you're supposed to rub the sugar and egg whites together first until it feels smooth, right?' I tried it, and that gritty texture I always fought with was gone. The mix was perfectly smooth before it even hit the double boiler. Has anyone else had a simple tip like that fix a long-running baking problem?