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Why does my cream cheese frosting feel sugary?

I made cream cheese frosting today for mini cupcakes. The recipe is provided below.

I sifted C&H (10x) powdered sugar (cane sugar, not beet sugar).

The butter was soft at room temp, not melty.

The cream cheese, like the Sweetex, was soft at room temperature (hi-ratio shortening).

I *creamed* the butter, cream cheese, and shortening until it was white and smooth.

Next, a little at a time, I added the sifted powdered sugar, salt, and vanilla extract. I also scrubbed the bowl often. For approximately 5 minutes, I beat this in my KA mixer on “5”.

It had a wonderful taste, but it had a gritty tongue feel. It’s not hot or humid today so I doubt that was a factor.

Kathy F’s Cream Cheese Frosting Recipe:

1 stick butter, room temperature

1/2 cup shortening (such as Crisco or Sweetex) (Sweetex is a hi-ratio shortening)

8 ounces room temperature cream cheese (NOT low fat, NOT low cal)

1 T vanilla

2 lbs powdered sugar, sifted

1/2 tsp salt

Blend butter and shortening on low speed for a couple of minutes. It will smooth out and get white.

Blend in the cream cheese. Scrape down the sides of the bowl.

Mix in the powdered sugar, vanilla, and salt for 5 minutes on Medium. Scrape down sides of bowl often.