The 3 hour frosting saga that was really a 10 minute fix

I spent almost 3 hours trying to get my buttercream to stop being grainy. I whipped it, heated it, added more cream, nothing worked. Finally I realized my powdered sugar was old and had clumped up from humidity. I sifted it and the frosting came out perfect in like 10 minutes. Has anyone else had a simple ingredient issue turn into a huge time suck?

2 comments

2 Comments

the_jenny5d ago

Oh man, I gotta push back a LITTLE on the "old powdered sugar" thing. It's not really about age, it's more about how you store it. I keep my sugar in an airtight container and it stays fine for months. Humidity is the real enemy, not time. But yeah, sifting fixes it every time, so you're right on that part.

river_wright5d ago

Respectfully, old sugar does get hard and clumpy on its own though.