Re: question about why with Fluffy white Frosting????

[Guest guest]

Well that would make some sense, but the recipe calls for sugar and I didn't

think to use confection sugar.

Joyce

>>>Subject: Re: question about why with Fluffy white Frosting????

>>>>I came across this too. I think it's because the sugar is not powdery

enough. I had bought some cornfree powder sugar from Mrs. Roben's once, it

worked great but was something like $8.79 for a bag that only made enuf for

one cake. Last time I ground the sugar in a coffee grinder, which worked

but

I think I needed to do it longer to make it even more powdery.

>>>>

[Guest guest]

I came across this too. I think it's because the sugar is not powdery

enough. I had bought some cornfree powder sugar from Mrs. Roben's once, it

worked great but was something like $8.79 for a bag that only made enuf for

one cake. Last time I ground the sugar in a coffee grinder, which worked but

I think I needed to do it longer to make it even more powdery.

n a message dated 7/6/2001 9:40:56 AM Eastern Daylight Time,

rejoycel@... writes:

<< I wanted to tap into the bakers experience/knowledge. I made the Fluffy

white Frosting from ' Special kids Special diets book this

weekend. It tasted fine, but my NT nephew picked up on the fact that the

frosting was gritty. It was as if the sugar did not dissolve.

For those unfamiliar with the recipe, it calls for water, sugar, cream of

tatar, egg whites and vanilla and you cook it in a double boiler.

Did I over cook it maybe? I did use dehydrated egg whites, so might I have

needed more water?

Just wondering. Also the frosting got really hard and gritty quickly while I

was trying to spread it.

As my last post about the cake recipe said, the cake was a hit, but I was

wondering how to make the texture of the frosting better.

Thanks for any thoughts.

Joyce

>>