Due to the amount of chemicals, I no longer consume white sugar. I have totally switched to natural brown sugar. Brown sugar is very heavy and very grainy. The problem I am having is that when I go to make frosting, I can not get the perfect whipped texture. There are grains in the frosting even after I have ground and blended it to a fine powder. I am all out of ideas. I refuse to go back to white sugar and honey will change the texture and taste. I need to know how to bake using this heavy coarse sugar. Although it smells and taste wonderful, it is a NIGHTMARE to bake with!!!
I made the perfect dense and moist yellow cake last night, and this cake was ruined because my cream cheese frosting was filled with grains of sugar. I did grind it with a grinder AND I put it in the blender. To no avail........ I am fuming mad !
Sigh!!! Woe is me...... Even my chocolate chip cookies don't have the same consistency, I tried the the "molasses" trick, that just made it heavier...
PLEASE, some experienced pastry chef, come to my rescue. PLEASE, I am HOPELESS !!!!!