We're happy to help, David, and this blog post is the perfect resource for you. Another one of our blogs, Italian Buttercream Frosting, mentions that butter being anywhere between 65°F and 70°F has worked well for us. Following the directions for this blog, you should be able to achieve a mixture with minimal grittiness. You can also use super-fine sugar or give regular sugar a buzz in the food processor to help things along. Annabelle@KAF

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