Grainy Frosting

By

HesterRegan

03/01/2011

With an electric mixer, beat the crisco and sugar until light and fluffy. Then add the cocoa and mix well.
After the crisco, sugar and cocoa are very well mixed, dribble in the warmed milk while continuing to mix.
Add the milk while it is still warm. The warm milk will "melt" the sugar.
Continue beating the frosting until fluffy and when you can no longer feel the sugar. Then add the vanilla and mix to blend. The secret of a good cook is patience. So this method may take a bit longer but it is well worth the effort.

By

Carly34

05/12/2010

When using granulated sugar (even superfine) you must cook the sugar into a syrup to lose the grit.
Confectioner's powdered sugar is the only sugar I know of that you can make a frosting out of without cooking.
Your recipe has to be exact.

By

Cindy in Texas

05/05/2010

If you beat the Crisco and sugar together until you do not feel the sugar grains when rubbing little frosting between your fingers will help take away the grainy consistency.

By

MCW

05/03/2010

Next time you make the frosting, use confectioners (powdered) sugar. You won't have that grainy consistency.

How do you repair grainy frosting?

Arlene from Berea, OH

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RE: Grainy Frosting

In order to help you with this we need to know what kind of frosting it is. Is it just butter cream, or is it a cooked frosting? I can't imagine how buttercream could get grainy, and if it is a cooked frosting, like seven minute or boiled frosting, than I think it would have been cooked too long, and that there would be nothing to do, but start over or serve it grainy. (02/14/2009)

By louel53

RE: Grainy Frosting

If it has sugar in it, not using pure cane sugar can cause a grainy end product. (02/14/2009)

By WIsgal

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