Why Is My Homemade Frosting Grainy. If you are doing a meringue based frosting using granulated sugar pinch a bit of it between your finger and thumb and see if it feels grainy before adding the butter or any other ingredients. If you dont whip them properly or heat them long enough the sugar doesnt dissolve.
There are many ways to thicken the frosting. Another suggestion often used is meringue powder which does help build volume just like adding whipped egg whites to the frosting. Grainy butter cream is caused because there is not enough liquid to dissolve the sugar.
But first you should know that it was caused by even a tiny amount of water or steam or any other liquid.
The frosting is lovely soft and billowy when I make it and frost the cake. Grainy butter cream is caused because there is not enough liquid to dissolve the sugar. Another method is to remove 14-13 of your mix and gently heat it in the microwave and then return it to your mixing bowl and beat on med-high to high until your buttercream comes together. The best fix is to beat on med-high to high with your whisk attachment while gently heating your mixing bowl with your hair dryer.
