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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 Kay 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.
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.
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How do you repair grainy frosting?
Arlene from Berea, OH
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.
By Louise B.
If it has sugar in it, not using pure cane sugar can cause a grainy end product. (02/14/2009)