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grainy icing problem..S O L V E D!!!

post #1 of 7
Thread Starter 
OK, so i was making dream whip icing b.c it's not supposed to be too sweet or grainy tasting...i didnt buy it b/c it's all crisco and i just hate that...but i gave it a try anyways..well, guess what, it came out grainy...that's when it hit me, i must be doing something wrong, so i re-read the instructions.."mix well for 1-2 minutes" i usually stop it when it's all incorporated..so i set my watch and 2 minutes of mixing on #4..well, i tasted it, and it was AMAZING! light, fluffy, definately not too sweet and NOT GRAINY!!! icon_biggrin.gif woooo hooooooo!!!!!

moral of the story, read the instrusctions and take them literally: 2 minutes is 2 minutes not just until u think 2 minutes is up.. icon_rolleyes.gif

just thought i would share incase anyone else had the same problem
~*~CaKeFaIrY~*~
www.cakefairy.ca
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~*~CaKeFaIrY~*~
www.cakefairy.ca
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post #2 of 7
Don't worry..... you are not alone. Same thing happened for me. All of a sudden it was fluffier than usual and wasn't so grainy. YEAH!!!!!!!
post #3 of 7
I figured this out through trial and error when I was practicing for my first wedding cake back in the spring. I realized that I needed to check my frosting by feel instead of taste. I rub a small amount between my thumb and finger - if it still feels grainy instead of silky then I keep on beating it. Congratulations - it does feel good to figure something like that out! thumbs_up.gif
post #4 of 7
Thread Starter 
oh ya...it feels great...does anyone know if i can defrost the icing i had from before and jsut whip it if it will become light and fluffly like that??

i think i might try
~*~CaKeFaIrY~*~
www.cakefairy.ca
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~*~CaKeFaIrY~*~
www.cakefairy.ca
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post #5 of 7
I always do the until I think it's done too! LOL! I'll learn from your experience. Thanks!
post #6 of 7
Quote:
Originally Posted by cakefairy18

oh ya...it feels great...does anyone know if i can defrost the icing i had from before and jsut whip it if it will become light and fluffly like that??

i think i might try




...certainly, just bring it to room temp and then re-beat it. Keep in mind that the longer you beat it and the fluffer it gets....then the more air bubbles you get too!
Whatever you do, do with all your heart!
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Whatever you do, do with all your heart!
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post #7 of 7
Thread Starter 
oh but i don't beat it on high..usually #2 or 4..i just beat it for long...i didn't have a problem with air bubbles...i'm jsut wondering if it will crust the way i like it and if i can smoothe it with the hot water/spatula trick. There is flour in the recipe so i think it should crust nicely...i guess we'll see
~*~CaKeFaIrY~*~
www.cakefairy.ca
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~*~CaKeFaIrY~*~
www.cakefairy.ca
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