How to fix grainy buttercream frosting

Chocolate Buttercream
Chocolate Buttercream

Making the perfect buttercream frosting can be a challenge, and there are lots of different reasons why it can end up with a grainy texture, air bubbles, or a gritty consistency. In this post I’ll try to outline some of the main reasons for lumpy/grainy frosting and help you troubleshoot!

One common reason is using cold butter straight from the fridge, which can result in lumpy buttercream. To avoid this, it’s best to use softened butter at room temperature, so it can easily mix with the other frosting ingredients. Some tricks to getting softer butter include cutting it into cubes which will speed up the process, or nuking it in the microwave for about 8 seconds and then rotating and repeating until it’s the right consistency. 

Brown Butter Frosting

Buttercream Tips:

When making your own buttercream, there are different ways to mix the frosting ingredients. You can use a stand mixer with either the paddle or whisk attachment, or an electric hand mixer. I have even just used a whisk or spatula when in a pinch!  The mixer bowl should be clean and dry, and you can add a couple of tablespoons of powdered or icing sugar to help prevent the buttercream from sticking to the sides of the bowl.

Raspberry Buttercream

For the best frosting results start mixing the buttercream ingredients on the lowest setting, and slowly increase the speed to medium. If you mix on high speed from the first place, too much air may get incorporated, leading to a grainy frosting (or your powdered sugar will go flying!) Another good idea is to mix the butter and sugar first. Then, add any additional liquids and flavorings like  vanilla extract, lemon juice, or fruit preserves and then mix again until you get a creamy texture. 

Cake with a pile of buttercream
Creamy buttercream on Spice Cake

How to Fix Grainy Buttercream Frosting:

If your buttercream ends up with a grainy texture, don’t worry. There are simple steps you can take to fix it. Usually it is grainy from the sugar not dissolving into the butter properly. One easy fix is to re-whip the frosting, preferably with the paddle attachment, on medium speed until it becomes smoother. (You can let it go for quite a bit!) If the buttercream is still grainy, you can try warming it up over a double boiler or adding a little bit of heavy cream. 

It’s important to find the right balance of ingredients when making any kind of buttercream. Too much sugar or not enough liquid can cause the buttercream to break or become too gritty. Using room temperature or softened butter, can also help create a smoother texture. 

Different types of sugar, such as cane sugar, beet sugar, or brown sugar, can affect the texture of your buttercream frosting as well. Don’t try to substitute any of these for classic buttercream. It’s always best to use powdered sugar, sifted ideally! 

Frostings with freeze dried fruit
Buttercream colored and flavored with freeze dried fruit

Once you have achieved the perfect buttercream, you can use it as a tasty topping for your cake layers or to make buttercream shapes/flowers. To store it, transfer it to an airtight container and let it rest in the fridge for a few hours or up to 2 weeks. When you are ready to use it, let it come back to room temperature and beat it again in your mixer if needed. 

In conclusion, there are many different reasons why your buttercream frosting can end up with a grainy texture, from using hard butter to incorporating too much air. By following simple steps, using the right ingredients, and finding the right balance, you can easily fix any broken buttercream and make a creamy, fluffy frosting.  Good luck with your next batch of buttercream!

Frosting too thin? Check out my post on How to thicken homemade frosting!

6 Comments

  1. @thebakerchick thank you so much, the buttercream frosting I made had a grainy texture…this is very informative.

  2. Thank you! my buttercream tasted great, but had an unfavorable gritty feel… I added a little more butter, and warm, heavy cream, and let the blender go while I did dishes… 10 minutes later, the buttercream was very smooth. Exactly how I wanted it.

  3. I like the White Frosting Recipe that uses Vegetable Shortening & Butter (Wilton’s Recipe).
    But my frosting is always gritty. I use room temperature butter, sift the powdered sugar and use Heavy Cream. I can beat it for 10 – 15 minutes & still somewhat gritty. I tried adding liquid pastureized egg whites instead of the cream, which made it super fluffy but didn’t eliminate the grittiness.

    The ONLY way I found to eliminate the grittiness is to add Marshmallow Fluff to it. A few kitchen utensil Tablespoons does the trick.

    PLEASE advise.

    1. Hello!
      I have lots of great suggestions in this post, but I’d recommend really letting the mixer beat the powdered sugar into the butter on high speed for 5-7 mins before adding the cream. The sugar will eventually dissolve into the butter.

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