Hi -- I just made the chocolate malt buttercream from Dorie Greenspan's Baking From My Home to Yours cookbook. The taste is fabulous, but the texture is a bit grainy. I followed the recipe to the letter. I creamed the butter and brown sugar well, and I sifted the powdered sugar and added it very gradually. Is there any way to remedy the grainy texture at this point? It's certainly not inedible and I plan to use it as is if I can't fix it, but I'm puzzled about the texture.
You deserve a cookie.
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.