Why is my French Butter Cream Icing grainy?!
I'm trying to make a classic french buttercream with sugar, whater, egg yolks!. When I pour the heated sougar water solution into the whipped egg yolks, the icing is grainy!. Please help!Www@FoodAQ@Com
Answers:
Because it breaks!.!.!.this is a normal transition keep whipping and it should come back together!.!.!.
You seem like you know what you are doing but, did you:
cook the water and sugar to 240F!?
Whip the yolks until they were fluffy---almost light yellow/white!?
Pour the sugar in slowly as to not have the sugar seize in your mixture!?
These are common errors!.!.!.if the "grainy" bit are hard then you:
a)cooked the sugar to high
b)added the sugar to quickly
c) didn't whip the yolks long enough before adding the hot sugarWww@FoodAQ@Com
You seem like you know what you are doing but, did you:
cook the water and sugar to 240F!?
Whip the yolks until they were fluffy---almost light yellow/white!?
Pour the sugar in slowly as to not have the sugar seize in your mixture!?
These are common errors!.!.!.if the "grainy" bit are hard then you:
a)cooked the sugar to high
b)added the sugar to quickly
c) didn't whip the yolks long enough before adding the hot sugarWww@FoodAQ@Com
The addition of sugar is causing the fat in the egg yolks to separate!. Drizzle the sugar solution in really slowly and beat well inbetween each addition!. Add a teaspoon of icing (powdered) sugar to the mixture if it looks like it is separating!.Www@FoodAQ@Com
umm Did you use any Cream of Tarter it helps keep royal icing from getting a grainy texture it might help!. Did it tell you to use a pacific kind of sugar that could all so be the cause!.Www@FoodAQ@Com
I have always used an electric mixer for this and pour in the hot syrup very slowly while beating!.Www@FoodAQ@Com
Are you using ordinary granulated sugar!? If so change it to caster!.Www@FoodAQ@Com
stir it faster, and pour the syrup in slower!.Www@FoodAQ@Com