What is wrong with my icing?
I have read recipes that says mix half cup butter and 1.5 times the icing sugar and beat, add some milk, not more than 2-3 spoons. I have been beating it for last 30 minutes and tasted it, the sugar is still not dissolved in the cream, am I doing some thing wrong?
Best Answer
Based on comments to the original question:
It sounds like you used the wrong type of sugar. Icing sugar is also referred to as powdered sugar or confectioner's sugar. From your description, it sounds like you used what we call (in Canada) superfine or fruit sugar (sugar for sprinkling on fruit, not from fruit).
Pictures about "What is wrong with my icing?"
Quick Answer about "What is wrong with my icing?"
Frosting has split. If your buttercream frosting has split that will be due to it being too hot or too cold. The same goes for your cream cheese frosting, except cream cheese frosting will split much quicker if overbeaten. If it is too hot or too cool you can help matters by cooling or warming the mixture gently.Why does my icing look weird?
As a general rule, buttercream frosting will become grainy if you use unsifted powdered sugar. This type of sugar contains cornstarch which absorbs the liquids inside the mixture if it's not thoroughly ground. Once the liquids get absorbed, they will form small clumps that will make the icing grainy.How do I fix messed up icing?
Problem 4: You Can't Pipe Your Frosting Then add 1 tablespoon of milk to the frosting and mix well. If the frosting is still a little too thick and stiff, add another tablespoon of milk. Continue repeating this process until you achieve a smoother, thinner frosting.Why is my icing falling apart?
The issue is when moisture gets trapped between the cake and the buttercream. The fix? Well, I've found when you chill your cake completely and then ice it, it traps condensation between your cake and your buttercream. So in the first problem we talked about (the crumbling cake) I mentioned to chill it for a bit.Why does my icing look curdled?
If your buttercream is too cold, the butter and meringue will split apart. Typically this will make it look sort of curdled. You might see small clumps of butter with white liquid oozing around it. To fix split buttercream, all you have to do is gently heat the buttercream.15 Frosting Mistakes You're Making And How To Fix Them!
More answers regarding what is wrong with my icing?
Answer 2
Are you using confectioner's sugar? Usually you start with about 1 cup then beat in 1/2 stick of butter and gradually add your whole milk or cream slowly to the consistency your looking for. Some people like it fluffier than others
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Ann H, George Becker, Monstera, Monstera