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Vanilla Frosting From Scratch isn't creamy

post #1 of 7
Thread Starter 

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?

post #2 of 7

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.

 

Petals.

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply
post #3 of 7
Thread Starter 

Thank you so much!!
 

post #4 of 7

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.

 

 

Petals.

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply
post #5 of 7

Agree with Petals, up the fat and add some milkiness. I like to use buttermilk as it cuts the sweetness of the sugar although some use milk or flavored coffee creamer.

post #6 of 7

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.

 

mimi

post #7 of 7

Mimi I promise you'll love it :) Our Regional Chef was watching me make frosting one day and asked why in the world I would put buttermilk in it, had never seen it done in any of his buildings. Then he tasted it and nodded. That was a high complement.

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