I make a chocolate frosting that I feel is too grainy. It tastes great, but I would like to lose the "grainy". The frosting is made with butter, Crisco, superfine sugar, Chocobake, vanilla, and a small amount of warmed milk that you let cool before putting with the other ingredients. Any suggestions?
By Vicki from Davis, IL
Next time you make the frosting, use confectioners (powdered) sugar. You won't have that grainy consistency.
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.
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.
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.
This sounds like a Frosting my Mom used to make years ago, and it called for 1 Cup each of Crisco, Sugar and Evaporated Milk. You can tint it any colour.
The recipe below has no amounts for the ingredients. How much of each ingredient do you use?
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