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.
Samin Nosrat makes a case for gentler cooking methods
Why You Should Be Doing More Poaching, Steaming & Braising
A Guide to Italian & French Vermouth
A Casserole Carrier That Serves, Too
Food Waste, Re-Purposed
Cheery Kitchen Storage + More Under $50
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)