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How do I fix grainy cream cheese frosting???

8 years ago
last modified: 8 years ago

I made cream cheese frosting today for mini cupcakes. Recipe is below.

I used C&H (10x) powdered sugar (cane sugar, not beet sugar) and I sifted it.

The butter was soft at room temp, not melty.

The cream cheese was soft at room temp, too, as was the Sweetex (hi-ratio shortening).

I *creamed* the butter, cream cheese and shortening together until it turned white and was very smooth.

Then, a little bit at a time, I added the sifted powdered sugar & salt & vanilla. I scraped the bowl often, too. I continued to beat this in my KA mixer on "5" for about 5 minutes.

It turned out with a good flavor, but with a gritty mouth feel. It's not hot or humid today so I doubt that was a factor.

How can I fix it and get rid of the graininess????




Kathy F's Cream Cheese Frosting Recipe:

1 stick butter, room temperature

1/2 C shortening, like Crisco or Sweetex (Sweetex is a hi-ratio shortening)

8 oz cream cheese, room temp (NOT low fat, NOT low cal)

1 T vanilla

2 lbs powdered sugar, sifted

1/2 tsp salt

Blend butter and shortening on low speed for a couple of minutes. It will become smooth and turn white.

Add cream cheese and blend. Scrape down the sides of the bowl.

Add powdered sugar, vanilla and salt and mix/blend on Medium for 5 minutes. Scrape down sides of bowl often.


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