Today I baked two dozen chocolate cupcakes with a faithful, basic recipe. It is one of those recipes that will go wrong only when a person makes an effort to mess things up. Last night I experimented, making three kinds of frosting. I made an simple butter cream frosting (butter, granulated sugar, confection sugar, orange concentrate, finely grated orange peel). I made a creamy filling with confection sugar, and French Vanilla coffee creamer. I know what you are thinking, what in the hell was I thinking using the coffee creamer to make the frosting? I used only two tablespoons, a little milk, and presto…a very unique frosting. It was all about experimentation. What is the point of making desserts if one is unwilling to use their imagination? My imagination did not stop with the French Vanilla Coffee creamer; I made the last glaze with confection sugar and diet Mug Root Beer Soda. It came out a dark, translucent beige color.
I have my frosting in the refrigerator, (actually, one frosting and two glazes).
The chocolate cupcakes are out of the oven and ready to be decorated. This is my favorite part. I allowed the heart shaped cupcakes to cool, then tried to remove one from the silicone mold. It was so moist that it fell apart. So I put the entire tray in the freezer, hoping they will be easier to remove.
I took the cupcake that fell out and lathered it up with my orange frosting. Not happy. The frosting tasted too much like the orange peel. I was shocked at how bitter yet sweet it tasted. I added about one cup granulated sugar, heated the frosting, and mixed it up again. The second time around it tastes much better. It needs a lot more sugar.
Grainy Buttercream Frosting
How to fix it? Whether the frosting is grainy, or curds, I follow the same remedy.
Take half the mixture and microwave it until it is nice and hot. Slowly add it to the remaining frosting. Blend, the mixture until it becomes fluffy and smooth. If it is improved, but just a little grainy after mixing, repeat the process one or two more times. It will not hurt your frosting.
If you are still not happy with the texture, put it away and save it for a filling. Never throw away frosting, it isn’t necessary.