I was making my own powdered surgar for an american butter cream and I must not have blended it enough. I have made it this way before and it worked fine. Anyway my icing is now grainy, does anyone know how I might be able to save it???
The only time I had this happen to me was when I used a generic store brand of powdered sugar. You'll get the best results with using 100% pure cane powdered sugar (I use C&H brand).
I'm not sure how you can fix this other than making a new batch with different sugar; but with mine, I did notice that the grainy texture was not as bad the next day.
Thank you, a new batch of icing must be made!!!!