SweetDolly
Posted 27 Oct 2006 , 4:57am
post #1 of 2
Can anything be done to 'smooth' the texture of gritty frosting? I made a double batch of the Chocolate Syrup frosting for a weekend order, tested it, and it's gritty! 
I sifted my sugar, so I'm assuming the grit is from the cocoa powder. Will this dissolve with time, or does anyone have any tips/tricks for fixing this? I really want to avoid chucking the whole batch, if possible! Thanks!!
1
reply
Well, I've not made this particular recipe. However, I've found that the (non-cocoa) b/c that I've made improved in texture upon resting overnight.
Here's a thread on chocolate buttercream:
http://www.cakecentral.com/cake-decorating-ftopict-48130-gritty.html+frosting
Best of luck!
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