I have read recipes that says mix half cup butter and 1.5 times the icing sugar and beat, add some milk, not more than 2-3 spoons. I have been beating it for last 30 minutes and tasted it, the sugar is still not dissolved in the cream, am I doing some thing wrong?
Based on comments to the original question:
It sounds like you used the wrong type of sugar. Icing sugar is also referred to as powdered sugar or confectioner's sugar. From your description, it sounds like you used what we call (in Canada) superfine or fruit sugar (sugar for sprinkling on fruit, not from fruit).
Are you using confectioner's sugar? Usually you start with about 1 cup then beat in 1/2 stick of butter and gradually add your whole milk or cream slowly to the consistency your looking for. Some people like it fluffier than others