Anyone can make the frosting that comes in the containers that you purchase from the store, but it can take a fair amount of work to get the frosting texture you need when you are making it on your own. If you notice that you are having trouble with the frosting, the first step you will need to take in figuring out what to do next is going to be to figure out what kind of frosting you are working with. There are several different types of frosting, each with their own directions and variations in the recipe.
The most common type of frosting that goes on a cake is known as buttercream frosting. One of the many problems that can occur if you are making buttercream frosting on your own for the first time is that the buttercream frosting turns out gritty. Most of the time, a gritty frosting on a cake is not going to be very good, so it can be very worrisome at first when the frosting turns out this way. However, you can rest assured knowing that your grainy frosting does not need to be scrapped, and that it can absolutely be saved.
Before you can go about fixing your grainy buttercream frosting, you first need to have a good idea of what went wrong. This means that you are going to have to look up and research what can cause buttercream frosting to become grainy.
Once you know what the problem is, it will be much, much easier to get to the root of solving it. Typically, buttercream frosting is meant to be a thick, smooth, and creamy hence the name frosting that you apply to your cakes. Did this ever happen to you? It surely is a pain when it does. A fast and easy recipe like buttercream can turn into a nightmare. How did you fix it? Did you find our tips useful? Comment down below! Table of Contents. Do you like this article?
Share with your friends on Facebook. Active Oldest Votes. This can have different reasons. Was the butter cold? I have been getting the best results with room-temperature butter. I hope one of these will help :. Improve this answer. Layna Layna 1, 1 1 gold badge 8 8 silver badges 12 12 bronze badges.
Thomas Raywood Thomas Raywood 1, 9 9 silver badges 7 7 bronze badges. Thanks for your answer! I went ahead and removed the decorations from your answer; the site already puts lines between answers so there's not really any need, and keeping things compact makes them easier for people to read.
I will go through, Cascabel, and make sure none of my other answers are adorned in this way. Community Bot 1.
Terri Tyree Terri Tyree 11 1 1 bronze badge. Good theory, but you forget that buttercream was basically a French invention. And while it's possible to get cane sugar in France, almost all sugar available is from beet. So I doubt this solution is the panacea presented.
I have of course made almost all my buttercream from this supposedly evil beet sugard — user Sign up or log in Sign up using Google. Sign up using Facebook. Sign up using Email and Password. Post as a guest Name. Email Required, but never shown. Featured on Meta. Put a little more liquid into the buttercream but not enough, so it splits, and you may find it will melt the grains that are causing the grittiness.
Sugar beet powdered sugar has been used instead of cane powdered sugar. Cane sugar melts far better than beet sugar. Buttercream needs to be left to stand for a few hours or even overnight if the powdered sugar crystals are not so fine, and that allows them to melt. There are air bubbles in your icing. Why is my buttercream lumpy? Also, make sure all your ingredients are at room temperature.
Sifted powdered sugar. You Maybe Interested In What is Royal Icing Used for? Read More ». What is Marzipan Made Of? Joyce Freeman. Download Our Free eBooks. Sign Me Up. Leave a Comment Cancel Reply Your email address will not be published.
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