I made Vanilla Frosting from scratch using 1 stick of unsalted butter, 4 c powdered sugar and a tsp. of vanilla. It isn't creamy at all, almost powdery. What should I add?
Vanilla Frosting From Scratch isn't creamy
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Welcome to Cheftalk Aj,
All you need to do is add 2-3 tablespoons of milk.
Start mixing it again, add one tablespoon of milk , let it mix for a minute on low, add another, test consistancy. If you feel its not smooth , add another tablespoon. You should end up with a fluffy , creamy frosting.
If you are making this type of frosting then ideally you should be changing your recipe to this :
1 cup of unsalted butter- room temperature
4 cups of sifted icing sugar
1 Tablespoon of vanilla extract
a good pinch of salt
3-4 Tablespoons of milk.
If you are using a stand mixer (use paddle), beat the butter on low for 4-5 minutes. You are looking for a soft whipped butter (the color will even lighten)
Then slowely add your icing sugar. Let it mix, check consistancy, if you feel it is too thick , add one tablespoon of milk. Keep mixing, add final ingredients and milk. Test for smoothness.
Some folks use high ratio shortening in this recipe, they substitute half of the butter for the high ratio shortening. It is up to you.
If your problem is gritty texture, heat the milk and then whip it in.
Helps to dissolve the "grit".
You may notice a slight slack in the texture, just pop in fridge for a bit to make the fat solidify and remix.
@ Lauren, keep forgetting to try your buttermilk tip.
Making a HUGE sticky note on the first page of my icing recipes.