Fluffy Brown Sugar Icing {Pat's Recipes} (2024)

FAQs

Why is my ermine frosting grainy? ›

If you've completed the recipe and your mix still looks a little lumpy or grainy, mix a bit more until it becomes smooth. You can over-whip it, though so watch for that. Overwhipping can cause the butter to soften too much; to avoid that chill it in the fridge.

Always begin by scraping the frosting into a mixing bowl and stirring vigorously or mixing with a mixer until smooth and creamy. This simple step of incorporating air into a can of dense store-bought frosting will make it fluffy and enhance the flavor. It may be all you need to do.

Better Homes and Gardens tested whipping store-bought frosting and confirmed that the process really does increase the quantity due to “beating air into the frosting.” Simply stirring canned frosting may also help spread it more easily.

Ermine frosting can be traced back to the 1800s and was the frosting used on mahogany cake – otherwise known as the OG red velvet. One of the main pros of this buttercream is that it uses way less sugar and butter than its popular buttercream cousin, the typical American buttercream.

If your ermine frosting is too runny, check the temperature. If it's a warm day, the butter may have been too warm before mixing, causing the frosting to become less stable. Softened butter should land around 65 to 70°F for best results.

"Mixing in cream cheese, whipped cream, lemon zest, or even Nutella can make such a difference." From making frosting creamier or fluffier to changing its flavor, these easy changes will certainly impress anyone you're planning to share your dessert with.

Whip it good.

Without even adding any other ingredients, this will aerate the frosting for a fluffier consistency.

Add room-temperature butter to make buttercream taste homemade. The butter tip is very simple to execute. If you're just adding a small amount, such as a couple of tablespoons, then just beat the butter into the canned frosting.

If your frosting appears chunky or curdled, it's over-whipped. To fix, stir 1 Tablespoon of heavy cream into the frosting by hand to smooth out again. Use more heavy cream if needed to smooth out. Use it: After you make the whipped frosting, it's ready to frost your cupcakes, cake, or other confections.

How to make store-bought frosting taste like bakery? ›

Try thickening it with a bit of heavy whipping cream. You can add up to ¼ cup of heavy cream, depending on how much you need to thicken it. Then whip the frosting until it fluffs up.

By mixing in some vinegar, it will give another layer of flavor and also help hold the icing together better. (In general, you'll need a quarter of a teaspoon of vinegar for every three egg whites you use.)

Yes, you can use water if you don't have milk on hand. However, milk offers a richer flavor to your icing, so try to stick with it if you can. You can also use half and half, whipping cream or your favorite milk alternative to thin your icing – just keep in mind that it may also add flavor to your frosting as well.

My Ermine Buttercream is curdled:

If you still have a curdle buttercream: either the pudding base or the butter was too cold. Keep whipping a little bit, and it might come together. If it's still not come together, all you have to do is warm it up a bit: – Place the bowl briefly over a pot with simmering water.

How to fix: Add less powdered sugar or more heavy. cream. Mix on medium/high speed in mixer for 2-3.

Firstly, grainy cream cheese frosting is often caused by using cold ingredients straight from the fridge. Make sure to leave your cream cheese and butter out on the counter for at least 30 minutes to fully soften to room temperature. This will ensure they blend smoothly into the frosting, preventing a grainy texture.

How can I fix it and get rid of the graininess???? Thanks! Blend butter and shortening on low speed for a couple of minutes. It will become smooth and turn white.