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Old 10-19-2013, 03:36 PM
 
Location: NH and lovin' it!
1,780 posts, read 3,917,438 times
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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.

Q: What am I doing wrong??
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Old 10-19-2013, 03:40 PM
 
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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?
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Old 10-19-2013, 03:58 PM
 
16,174 posts, read 32,346,170 times
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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.
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Old 10-19-2013, 04:23 PM
 
Location: NH and lovin' it!
1,780 posts, read 3,917,438 times
Reputation: 1332
Quote:
Originally Posted by CSD610 View Post
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 View Post
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...
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Old 10-19-2013, 04:24 PM
 
35,095 posts, read 50,984,986 times
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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.
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Old 10-19-2013, 04:29 PM
 
Location: NH and lovin' it!
1,780 posts, read 3,917,438 times
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Ok, I'm back. There is cornstarch in it but no indication if it's cane or beet.

I added about 1/4 tsp cream or tarter and that seemed to help, so I added just a little more.

It's almost "there". Should I do anything else??
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Old 10-19-2013, 04:32 PM
 
Location: NH and lovin' it!
1,780 posts, read 3,917,438 times
Reputation: 1332
Quote:
Originally Posted by CSD610 View Post
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!!!
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Old 10-19-2013, 04:33 PM
 
Location: NH and lovin' it!
1,780 posts, read 3,917,438 times
Reputation: 1332
BRB: got to finish dressing!!
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Old 10-19-2013, 04:54 PM
 
Location: NH and lovin' it!
1,780 posts, read 3,917,438 times
Reputation: 1332
Ok, I have to leave now. Thank you so much for the help!
Will check back soonest to let you know how it went!!!
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Old 10-19-2013, 05:27 PM
 
16,174 posts, read 32,346,170 times
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So glad the Cream of Tartar helped! It is my go to for grainy. Have a fun evening!
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