Nope nope I'm not trying to advertise for them. I definitely don't get any credits for doing that. ;) I'd just like to share with you people how lucky me won an Emile Henry Flame Top 1.0L stewpot by sending in a question. :D
If you think this sturdy-looking black stewpot looks massive enough to cook up a big pot of soup or stew, you are wrong. This stewtop has a small capacity, 1.0L and for someone like me who bakes much more than I cook, I can only think of using it to cook noodles. :P Definitely I'll have to give it to my mum to put it to good use.
Here it goes.......
Apparently this problem had been bothering me since the day I made buttercream icing (simple buttercream by beating icing sugar and butter) to go with cupcakes. I did approached some bloggers out there but they didn't seem to have the problem as mine. Having explored all possible causes, like sifting the icing sugar well, adding a bit at a time, beating butter and icing sugar well and evenly.... but still the buttercream was never as smooth as what I expected. Could I have a too sensitive tongue that I can feel the tiniest presence of sugar in a buttercream icing?
To be honest I had never eaten a cupcake with those dollops of buttercream (as such I do not know what should be expected) until I attended a baby shower recently and tried out the cupcakes that they ordered from a much reputable online catering pastry shop and to my surprise, their buttercream icing had exactly the same gritty texture as mine.
I do not know whether that finally answered my problems but I definitely believe buttercream should not taste and feels like this. I am contemplating trying an Italian or swiss meringue buttercream someday. I think that will be challenging! The process however, seems very daunting to me. I'd definitely have to be mentally and "equipmentally" well-equipped before I am going to attempt it. For now, I'd have to bake more basic cakes to be able to get a foolproof result first. hehe... :)