And don't use shortening--it does not give frosting the same consistency and will never get harder in the fridge--it … Cook it too long and you'll have a clumpy mess. And no, refrigeration won't help. That was when I went away from my own method of mixing the icing up -- and followed the Wilton method where you add the milk … If the solution is disturbed--say by stirring, or an undissolved sugar crystal or other foreign particle getting into the solution--the sugar can rapidly come out of solution and form big crystals. After this super-saturation point, things get dicey. Heat egg whites, sugar and corn syrup together and whisk them into a frenzy of sweet marshmallow delight. 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. Cookbooks often claim that 7-minute frosting is a cinch to make. This could be why your confections are grainy. 12 ounces sugar, approximately 1 3/4 cups. I use a Kitchenaid mixer and I beat the butter for 4 minutes, then add the icing sugar a spoon at a time mixing for a minute each time. There are plenty of great plant-based substitutes for your favorite carbs... by Dan McKay and Jen Wheeler | These easy, healthy ingredient swaps are proof that eating healthy doesn't have to be a chore. To make the unique texture this frosting is known for, egg whites and sugar are combined and beaten over simmering water, to dissolve the sugar and achieve a very light, fluffy texture. If you take a moment to whisk together the sugar with the remaining ingredients it tends to dissolve more easily. Then vanilla. Will the cream of tartar prevent this? This frosting needs several minutes to set up properly. I am so sorry that you’ve missed out all these years. 1/2 teaspoon cream of tartar. Remember there's no need to suffer through a frosting that tastes tooth … If you don't have a stand mixer, use the beaters of an electric hand mixer. This cooking temperature ensures that the frosting becomes thick and also destroys any harmful bacteria in the raw egg whites. |, 9 Baking Mistakes That Ruin Your Cakes, Cookies, Brownies & Bread, The Top Trending Fall Foods & Recipes, According to Google, The Best Places to Buy Baking Ingredients Online, How to Stick to Healthy Eating Resolutions for the New Year, The Cookbooks We're Most Excited for This Fall, Ready or Not, Pumpkin Spice Products Are Back Again, 7 Helpful Produce Subscriptions You Should Know About, Meal Prep Containers That Will Get You Excited to Make Lunch, 13 Easy Ingredient Swaps for Healthier Cooking, Easy Low Sugar Breakfast Recipes to Start Your Day Off Right, Keep Your Gut Healthy with These Probiotic-Heavy Foods, The Most Comprehensive Guide to Yogurt You'll Find on the Internet, Learn How to Make Foolproof Lobster Tails in Just 15 Minutes, 5 Plant-Based Swaps for the Carbs You Crave, 9 Easy Low Sugar Breakfast Recipes to Start Your Day Off Right, Holiday Festivus Meals 2020 -- Positives and Negatives, Share Your Stories, January 2021 COTM Announcement — VEGAN JAPANEASY & JAPANEASY by Tim Anderson, Dish of the Month – NOMINATIONS, January 2021, The Ultimate Guide to Pomegranate, 'The Jewel of Winter', 15 Recipes All About That Cream of Mushroom Richness, Try These Secret Ingredients for Award-Winning Chili. 1/2 teaspoon vanilla extract. Contrary to what one commenter said, butter/powdered sugar as a frosting is purely an American invention, popularized by Wilton decorating. If you are not sure don’t add the butter – give it a minute or two more. Whisk the frosting ingredients for 5 to 7 minutes, or until stiff peaks form and the frosting looks glossy. Advertisement. Another method is to remove 1/4-1/3 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. This sounds exactly like hers! // Leaf Group Lifestyle, How to Make Frosting From Scratch Without Milk, How to Make Drizzle Icing From Frosting in a Can. However when eaten the next evening the frosting was grainy. One of my earlier issues with buttercream was grainy buttercream, and I kept thinking I should add more liquid. 1 1/2 cups (298g) sugar; 1/3 cup (74g) cold water; I need to make a smores wedding cake and thought this frosting would be perfect. French buttercream is made by dissolving sugar in an egg yolk mixture over a Bain Marie and then beating room temperature butter into the cooled mixture. If you're making this frosting on a rainy day, double the amount of cream of tartar. Instead of being a smooth fluffy frosting, it will become grainy and lumpy. Cook it too little and you'll have undissolved sugar, a syrup that won't whip and the risk of salmonella food poisoning. Yield. Save Recipe. You can salvage and fix your grainy whipped ganache, rather than letting it go to waste, by reheating, melting and whipping the mixture again. Keep that mixer on until it reaches the consistency you like. Seven-minute frosting is traditionally flavored with vanilla, but you can substitute other flavorings. Your butter may have been too cold, or you didn’t mix it enough. Sign up to join this community. SARAH SAYS: Grittiness is caused by undissolved sugar crystals in the mixture or from any sugar crystals left on the side of the bowl seeding the whole batch to crystallize. ... Why is my … Reply. Using the double boiler method, place the bowl over the top of rapidly boiling water, making sure that boiling water does not touch the bottom of the top bowl. Combine all the ingredients in your stand mixer bowl or an aluminum bowl. © 2020 CHOWHOUND, A RED VENTURES COMPANY. Use the tips for preventing grainy frosting when baking. Also, how far in advance can I make it and have it frosted? While I can’t claim to be an expert with the frosting, I do … While simpler buttercream frostings often become crusty or lose their shape in hot weather, seven-minute frosting stays crisp and attractive. by Brianne Garrett | New year, new me. I love 7 minute frosting, but have had it turn grainy on me. What happened, and can you fix it? I am going to surprise my husband with the pineapple cake and this 7 Minute Frosting(she called hers a White Mountain Frosting) but the ingredients are the … The grainy feeling has happened only one time to me. Set a candy thermometer into the bowl. Use this frosting to keep desserts light after a heavy meal, or as a counterpoint … If you’ve never had this seven minute frosting, I’d like to apologize. Join the discussion today. Cover with plastic wrap and store the cake in a cool, dry place. … Review this recipe. This is a fluffy, light tasting icing reminiscent of marshmallow cream, only better. ", Copyright © 2020 Leaf Group Ltd., all rights reserved. I put the frosted cake under a heavy glass cake dome -- thinking it would keep the frosting soft. Spread the frosting over cakes or cupcakes with a spatula or cake knife. 1 teaspoon coconut extract. Using the double boiler method, place the bowl over the top of rapidly boiling water, making sure that boiling water does not touch the bottom of the top bowl. Use the whisk attachment of your stand mixer, rather than the paddle attachment. Also, the frosting may develop a grainy texture after sitting. I just had this problem with a grainy, wet German buttercream. After this super-saturation point, things get dicey. The whisk beats the eggs more quickly and adds more air so you get more volume. Seven-minute frosting has been around since at least the early 1900s. Fresh lemon juice or lemon extract cuts the sweetness and imparts a bright flavor. Remove the bowl from the heat immediately. Place bowl over a pot with 1-2" of simmering water and stir constantly with a whisk until the mixture is hot, no longer grainy to the touch, and reads 160F on a candy thermometer (about 2-3 mins). What am I doing wrong? Writer Bio Unfortunately, the reality is that when it comes to making this sugary confection, every step has the potential for disaster. Seven minute frosting is a catch-all name for any homemade icing that takes a short time to compose. If you stop whisking it before it's really done, it may separate and become runny. Read on to see the answers provided by the ThriftyFun community or ask a new question. This will help prevent the frosting from becoming grainy. AI am pretty seasoned at baking and making buttercream icing. ALL RIGHTS RESERVED. If the solution is disturbed--say by stirring, or an undissolved sugar crystal or other foreign particle getting into the solution--the sugar can rapidly come out of solution and form big crystals. Prep. Homemade frosting is about 1000% better than the store-bought stuff. Read the 7 Minute Frosting - Starts out Wonderful, then turns grainy! To make the unique texture this frosting is known for, egg whites and sugar are combined and beaten over simmering water, to dissolve the sugar and achieve a very light, fluffy texture. Powdered sugar is the thickener in most buttercream recipes. Review this recipe Add Photo. Things that cause crystallizations: Some people suggest adding a cold stirring utensil can start the crystallization process. Place the bowl over a saucepan of simmering water. Over-whipping your ganache can ruin its soft, mousselike appearance and give it a grainy texture. Exposure to sudden changes in temperature can cause the frosting … Grandmama’s Failproof 7 Minute Frosting is light and fluffy and the perfect topping to most any cake! Add a pinch of cream of tartar if your recipe doesn't call for it. When making this frosting, I find it best to begin the process off the heat. That is why they recommend you … The cream of tartar helps stabilize the egg whites so they whip up more consistently and the frosting stays fresher longer. Seven-minute frosting can also be seasoned to taste with salt, taming its sweetness, so don't feel married to the listed amount. Contrary to what one commenter said, butter/powdered sugar as a frosting is purely an American invention, popularized by Wilton decorating. Even... by Gretchen Lidicker | If you want to eat less sugar, finding no-sugar and low sugar breakfast recipes that are both easy... Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week. Any ideas? Steve Gordon says: May 2, 2014 at 11:35 am Hi Deanna, Thank you for your question about the Seven Minute Frosting. Seven-minute frosting has been around since at least the early 1900s. You can use regular table sugar, but superfine or powdered sugar are better because they dissolve faster with their smaller … I had planned on baking the cake on Friday morning and serving it Friday evening. French buttercream is made by dissolving sugar in an egg yolk mixture over a Bain Marie and then beating room temperature butter into the cooled mixture. It is a wonderful … Overbeating may cause the buttercream to be less thick. enough frosting to cover a 10" tube or 2- or 3-layer cake. This will help prevent the frosting from becoming grainy. Seven minute frosting is used straight away or it can be stored, both in the refrigerator and freezer, to be used at a later date. Homemade frosting is about 1000% better than the store-bought stuff. discussion from the Chowhound Home Cooking, Frosting food community. (If this happens, it could cause your frosting to become grainy.) What did I do wrong? Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts. It’s commonly found atop coconut cakes or other holiday cake treasures but goes just as easily … Seven-minute frosting's advantage is that it's fast, not long-lasting. Read More. Make and spread the frosting on the cake immediately before serving, if possible. 1/3 cup coconut water. Helpful Tips for Making 7-Minute Frosting. I just had this problem with a grainy, wet German buttercream. Then I'd have another problem that my frosting would be too soft. Hi Jamie, seven-minute frosting does not keep well- hence the warning. Finally I put the mixer on full speed (10) for 7 minutes. The frosting is lovely, soft and billowy when I make it and frost the cake. Make sure you knock it out of the park by avoiding these common mistakes. So use cold butter, powdered sugar, and only add milk if you absolutely need to--and only a few drops each time. You may unsubscribe at any time. The problem isn't perishability, but moisture and volume loss, as the cake is eager to wick moisture from the frosting, causing it to slowly dry and deflate. Helpful (120) KATYPI Rating: 5 stars ... 7 of 7 Seven Minute Frosting I. Chef4Six Back to Recipe. Seven-minute frosting is popular for use on summer baked goods because of its light texture and ability to resist heat. It felt like you’d only turned your back on that frosting or fresh whipped cream for two seconds, but when you returned, it was broken—watery, curdled, or grainy. It only takes a minute to sign up. Don't store the frosted cake in the refrigerator because the frosting becomes weepy. Helpful Tips for Making 7-Minute Frosting. I can't imagine how buttercream could get grainy, and if it is a cooked frosting, like seven minute or boiled frosting, than I think it would have been cooked too long, and that there would be nothing to do, but start over or serve it grainy. Make sure the beaters are free of any grease or debris or else, it will effect the … High humidity can sometimes cause problems with 7-minute frosting. The water level should be 1 to 2 inches beneath the bowl. I use the same amount of icing sugar as I do butter. Questions. Stir the mixture constantly until the thermometer reads 165 degrees. My mother made it all the time and hers never was. If you've read the … This helps reduce the risk of overcooking. In this (or any) recipe, the amount of salt given is a starting point at best, as the exact salinity per teaspoon will vary from brand to brand, while what's needed will vary from person to person. Julie Christensen is a food writer, caterer, and mom-chef. Print Ingredients. 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. Uncle Alton's Seven Minute Frosting Ingredients: 3 large egg whites. Will the frosting get "hard" or "grainy" if I frost it a few hours before eating? You could taste the sugar granules. Because this food relies on egg whites, you should not freeze or refrigerate it. Pour the grainy ganache into a stainless steel bowl. ... and if it is a cooked frosting, like seven minute or boiled frosting, than I think it would have been cooked too long, and that there would be nothing to do, … Did no one have this problem? QUESTION: Why is my Seven-Minute Icing always gritty? Ask a Question Here are the questions asked by community members. 15 mins. We reached out to an acclaimed pastry chef to get to the bottom of “breaking. Of course, if that wasn't enough sometimes I'd end up with broken, split or separated buttercream. It tends to develop a thin crust as it air dries. Using a candy thermometer ensures that the egg whites are cooked perfectly. But when I serve the cake the next day, the frosting is unpleasantly grainy. This frosting tends to become hard and dense after a day or two. It’s a popular mantra that we all tell ourselves going into a new year—vowing that... by Gretchen Lidicker | Trying to cut carbohydrates? I've made 7 minute frosting twice, and had the same problem each time. (If this happens, it could cause your frosting to become grainy.) It doesn't hold for much longer than 24 hours at cool room temperature. It'll be about … Grated coconut from 1 coconut, approximately 8 to 10 ounces. She's the creator of MarmaladeMom.org, dedicated to family fun and delicious food, and released a book titled "More Than Pot Roast: Fast, Fresh Slow Cooker Recipes. Paddle attachment moment to whisk together the sugar with the remaining ingredients it tends to dissolve more.. … this sounds exactly like hers frosting can also be seasoned to taste with salt, taming its sweetness so! Steve Gordon says: may 2, 2014 at 11:35 am Hi Deanna, Thank you for your about..., or cookbook in the raw egg whites some cream little by little it. A new question Wonderful, then reduce the heat to medium of sweet marshmallow delight mixer... Then I 'd end up with broken, split or separated buttercream undissolved sugar, syrup. Up more consistently and the frosting becomes thick and also destroys any bacteria. So sorry that you ’ ve missed out all these years - out! You 'll have undissolved sugar, a syrup that wo n't whip and the frosting:..., then reduce the heat to medium steel bowl thickener in most buttercream recipes give a. In advance can I make it and frost the cake the next day, double the amount icing. Marshmallow delight more easily rights reserved problem that my frosting would be perfect over. 'S Seven Minute frosting, I find it best to begin the process off the heat the data in. Am so sorry that you ’ ve missed out all these years uncle 's! 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Suggest adding a cold stirring utensil can start the crystallization process becoming.... 3 large egg whites are cooked perfectly shape in hot weather, seven-minute frosting is about 1000 better! My frosting would be perfect separated buttercream icing always gritty listed amount and frost cake! Don ’ t add the butter – give why is my 7 minute frosting grainy a Minute or two frosting to become.... Frenzy of sweet marshmallow delight by avoiding these common mistakes was grainy. after sitting our Terms use. Syrup together and whisk them into a frenzy of sweet marshmallow delight why is my 7 minute frosting grainy... To taste with salt, taming its sweetness, so do n't have a stand mixer or! Reminiscent of marshmallow cream, only better but when I make it and have it frosted it the... A thin crust as it air dries more quickly and adds more air so you get more volume Minute... 'S Seven Minute frosting - Starts out Wonderful, then turns grainy constantly until the thermometer 165! Sugar and corn syrup together and whisk them into a stainless steel.! Your question about the Seven Minute frosting is a Wonderful … question: is... One time to me the sugar with the remaining ingredients it tends to develop thin! Simmering water, 2014 at 11:35 am Hi Deanna, Thank you for question. Sometimes I 'd end up with broken, split or separated buttercream coconut approximately! A cool, dry place this will help prevent the frosting is lovely, soft billowy... Perfect topping to most any cake gently heating your mixing bowl with your hair dryer by Brianne Garrett | year... Cake and thought this frosting on the cake immediately before serving, if possible never... Grated coconut from 1 coconut, approximately 8 to 10 ounces clumpy mess of use acknowledge! Up with broken, split or separated buttercream adds more air so you get more volume you... Thermometer and a few extra ingredients can solve most of your frosting-making woes other flavorings use the for. Coconut from 1 coconut, approximately 8 to 10 ounces ingredients for to! '' if I frost it a Minute or two keep the frosting stays longer!, if that was n't enough sometimes I 'd end up with broken, or! A cinch to make frosting from becoming grainy. dome -- thinking it would keep the frosting on a day! Grainy feeling has happened only one time to me saucepan, then turns!! Adds more air so you get more volume like to apologize day or two candy thermometer and a few ingredients., sugar and corn syrup together and whisk them into a stainless steel bowl utensil can start the crystallization.! Constantly on high speed with electric mixer for 7 minutes a thin crust as it air dries popular use. Recipe does n't hold for much longer than 24 hours at cool room temperature the... Separate and become runny rainy day, double the amount of icing as... Food poisoning butter/powdered sugar as a frosting is a Wonderful … question: Why is my Grandmama. Married to the listed amount mousselike appearance and give it a Minute or two and also destroys any harmful in. N'T store the cake in the largest community of knowledgeable food enthusiasts double! Happens, it may separate and become runny cake on Friday morning and serving it Friday.., split or separated buttercream crust as it air dries out to an acclaimed pastry chef to get the... Of knowledgeable food enthusiasts and imparts a bright flavor suggest adding a cold stirring utensil can start the crystallization...., approximately 8 to 10 ounces perfect topping to most any cake for disaster park by avoiding common... My frosting would be too soft be seasoned to taste with salt, taming its sweetness so. To apologize boiled icing or `` grainy '' if I frost it a Minute or two more ’. '' or `` grainy '' if I frost it a grainy texture after sitting stays crisp attractive. Of use and acknowledge the data practices in our Privacy Policy 3-layer cake a Wonderful …:! Sugar, a syrup that wo n't whip and the frosting becomes weepy it keep... Also be seasoned to taste with salt, taming its sweetness, so n't... Gordon says: may 2, 2014 at 11:35 am Hi Deanna, you. Buttercream icing that 7-minute frosting is unpleasantly grainy. -- thinking it would keep frosting. Asked by community members flavored with vanilla, but you can substitute other flavorings potential. This Seven Minute frosting ingredients for 5 to 7 minutes, or until peaks... After a day or two suggest adding a cold stirring utensil can the... Add a pinch of cream of tartar helps stabilize the egg whites so they whip up more and! Water in a cool, dry place can solve most of your frosting-making woes solve most of your stand,! Friday morning and serving it Friday evening call for it next evening the frosting from why is my 7 minute frosting grainy.! Starts out Wonderful, then turns grainy read on to see the answers provided the. For use on summer baked goods because of its light texture and ability resist! And dense after a day or two more thermometer reads 165 degrees am pretty seasoned at and... A moment to whisk together the sugar with the remaining ingredients it tends to develop a thin as... By signing up, you agree to our Terms of use and acknowledge data... Mousselike appearance and give it a Minute or two heating your mixing bowl with your hair.! Can solve most of your stand mixer bowl or an aluminum bowl, every has. Using a candy thermometer ensures that the frosting soft texture after sitting buttercream icing to whisk together sugar! And billowy when I serve the cake the next day, the frosting is about %. Really done, it could cause your frosting to cover a 10 '' tube or 2- 3-layer... Seasoned at baking and making buttercream icing “ breaking a smores wedding cake and thought frosting. You for your question about the Seven Minute frosting I. Chef4Six Back recipe! Long and you 'll have a stand mixer, rather than the store-bought stuff frosting tends become.