I recently found a recipe by Crumb Boss for Fudge Icing. In the recipe it calls for 1/2 cup regular sugar mixed with heavy cream warmed. I did exactly like it called for and I find my icing is gritty from the sugar. Can anyone tell me if I can fix this or am I going to have to make a new batch.
I would appreciate any help. Need for Saturday to fill cake.
I am interested in the solution to this. I made a chocolate fudge icing a month ago and it was gritty and overly sweet. Called for granulated sugar. Never used it again. I stick to frostings using PS.
Could you heat the cream and sugar longer (but not too high a temperature) until the sugar is melted? Maybe use super-fine sugar?
i will have to try something or just fill with icing. Thanks for your help.