I needed a frosting that could hold better when I pipe large rosettes, so I thought I'd try the Wilton's recipe since I've been hearing a lot of good reviews on it. I just made it today and it turned out really grainy! How could I fix this?
I'm also trying to color it hot pink and I put lots of Wilton rose pink gel but it's still needs to deepen and I don't want to put anymore gel cause I could already start to taste a difference in the frosting. Please let me know if there's anything I can do to fix this, I'd really hate to have to waste all this frosting:(
Oh and btw I forgot to metion the only thing I did differently was that I didn't add any liquids because I felt like I didn't need to, the consistency seemed just right.
there are a million different food colors out there now but i don't think you can get a hot pink from a rose pink -- you need to get a hot pink color -- maybe there's something else you can mix in there but i just go with hot pink in the first place
and i hate your icing let you down -- i don't know any way to fix the grainy icing either -- to avoid it in the future buy cane sugar products not beet sugar for example Domino's is cane sugar -- it's a tad more money but it's not gritty -- if it doesn't specify on the label cane or beet i don't buy it --
best to you -- sorry i don't have better news -- maybe someone knows what to mix in there but it sounds like you're on the flavor edge anyhow idk
you're so welcome and thank you
great save on the hot milk -- hate to toss something like that -- you did good!
Wilton buttercream crusts, and will there for always have some grainy consistency. I dont like crusting buttercreams so i use smbc