Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
Hi, Everyone!
I'm making chocolate frosting for brownies and have 1.5 hours to solve my problem!
The recipe is one I have used for decades but when I taste-test it, there is that raw, grainy sugar texture to it. It's very simple: cocoa, 10x sugar, a little salt, butter and coffee instead of water or milk or whatever.
Did you use regular sugar or powdered sugar?
Did you switch brands of powdered sugar?
Does your powdered sugar have corn starch in it?
Is your powdered sugar cane sugar or beet sugar?
Ok, I have had that happen to me before. Is this a frosting that you heat or not? If no, try adding maybe a 1/4 tsp of cream of tartar to it and beat it to see if that will help at all.
Did you use regular sugar or powdered sugar?
Did you switch brands of powdered sugar?
Does your powdered sugar have corn starch in it?
Is your powdered sugar cane sugar or beet sugar?
Thanks so much for the replies.
This is powdered sugar. Some kind of generic, I think, but I have used it before.
No idea about the cornstarch, but I will run down to the kitchen then report back.
Cane or beet, will check back.
Quote:
Originally Posted by Beretta
Ok, I have had that happen to me before. Is this a frosting that you heat or not? If no, try adding maybe a 1/4 tsp of cream of tartar to it and beat it to see if that will help at all.
This is not a heated frosting, but I did warm it up to see what would happen. No luck.
I'll add the cream of tarter and report back...
You may be able to add a wee bit of liquid a very small amount at a time and keep whipping it.
That may help dissolve the sugar which should help smooth it, use tepid liquid.
You could also use it as a glaze instead of a frosting after you have heated it a bit.
You could just not use it this time and stop at the grocery on your way if you are going somewhere
and pick up a container of cool whip or cheat this time with canned frosting.
You may be able to add a wee bit of liquid a very small amount at a time and keep whipping it.
That may help dissolve the sugar which should help smooth it, use tepid liquid.
You could also use it as a glaze instead of a frosting after you have heated it a bit.
You could just not use it this time and stop at the grocery on your way if you are going somewhere
and pick up a container of cool whip or cheat this time with canned frosting.
Thank you. It's about as thin as I want it, as far as consistency. If I added more liquid, it would mean more powdered sugar. Probably not my first choice.
Can't stop at the grocery store. (I'll explain that later if you like.)
Maybe I will chance using it... after the cream of t. it is almost ok!!!
So glad the Cream of Tartar helped! It is my go to for grainy. Have a fun evening!
Please register to post and access all features of our very popular forum. It is free and quick. Over $68,000 in prizes has already been given out to active posters on our forum. Additional giveaways are planned.
Detailed information about all U.S. cities, counties, and zip codes on our site: City-data.com.