I made the 'off the can' Hershey's frosting recipe ( though wiht cocoa rouge) and it is a grainy mess.. Not at all like the glossy frosting that I got the first time. I was a bit less meticulous when adding the sugar and the milk, and the milk I used was heavy cream ( it was late and i didn't feel like going to the second fridge for a new carton of milk and the heavy cream was already out) .
I'm glad is was just testing it for home use, but still... What gives? I melted the butter and smoothed it out the same wiht the cocoa. Was it the my mixing method, or did the extra fat in the cream over the milk do the harm. It amose see like a runny failed fudge... Airy and not at all smooth, but sticky.
Big question... Can anything be done to save it and smooth it out?
I'm no expert, but I use this recipe.
I would try to add more sugar (sifted) and whip the icing longer. if you need to thin it, use milk.
When I mix this icing, I really stir the cocoa into the melted warm butter before adding the sugar. did you use butter or margarine? I always use real butter.
i hope you can get it back to the consistency you desire.
I use a similar recipe which can also come out grainy. I've found that mixing while the cocoa/butter mixture is still pretty warm, plus warming the milk, yields a smooth, non-grainy icing. I'm not sure how your recipe is written, but I don't alternate sugar and milk. I mix all the milk into the cocoa/butter, then add the sugar all at once.
thanks for the input. I tried to rewhip it to see if the sugar will have dissolved a bit more, but it was still grainy and springy. Yuck. I haven't had time to remelt it over a double boiler to see if that will help. I think it was the cold heavy cream that did me in.
i just have the worst mojo when it comes to chocolate buttercream!!