My frosting is always grainy.?!
My frosting is always grainy.?
Okay. Whenever I make frosting it is always grainy. like the sugar hasn't disolved properly. And it is way to sweet. Anyone have any suggestions on how to get a more creamy consistancy and on how to cut the sweet a lot?
Additional Details2 hours ago
the recipe calls for both granulated and confectioners sugar. but from the sound of it I'm not creaming the butter (real unsalted not margarine) enough.
Answers:
Here are some great recipes. I have used all of them many times. They taste great on all different kinds of cake. Make sure you are using confectioners sugar (powdered sugar) that might be why your frosting is not creamy and tastes too sweet.
Creamy butter frosting recipe
INGREDIENTS:
1/3 cup butter
1/4 teaspoon salt
1 teaspoon vanilla extract
1 pound (3 1/2 cups) sifted confectioners sugar
3 to 4 tablespoons milk
PREPARATION:
Cream butter, salt, and vanilla, beating until light and fluffy. Add sugar gradually, beating after each addition. Add 3 tablespoons milk, beating until smooth. Beat in more milk until desired spreading consistency is reached.
Cream Cheese Frosting
Ingredients
4 ounces cream cheese, softened
4 tablespoons unsalted butter, softened
1 teaspoon pure vanilla extract
1/2 cup confectioners' sugar
1/2 cup heavy cream
Directions
Make the frosting: Combine cream cheese, butter, and vanilla in a large bowl with mixer set on medium speed. Add the sugar and beat until mixture is light. Add the heavy cream and beat mixture until fluffy. Use immediately or refrigerate for up to 12 hours.
Chocolate Frosting
INGREDIENTS
2 3/4 cups confectioners' sugar
6 tablespoons unsweetened cocoa powder
6 tablespoons butter
5 tablespoons evaporated milk
1 teaspoon vanilla extract
DIRECTIONS
In a medium bowl, sift together the confectioners' sugar and cocoa, and set aside.
In a large bowl, cream butter until smooth, then gradually beat in sugar mixture alternately with evaporated milk. Blend in vanilla. Beat until light and fluffy. If necessary, adjust consistency with more milk or sugar.