Can you ever make your frosting (or icing) without sugar crunch? I use powdered sugar, as I'm supposed to (mixed it with milk and lingonberry juice), but I still feel those crunchy sugar crystals which I'd like to avoid. You can use more liquid, but it'll make it runnier which is not optimal. You can dissolve it and then boil down till thick, but it takes time. You can melt chocolate, but you can't make chocolate frosting (or icing) all the time. Any tips, suggestions?

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  • Can you share your recipe (ingredients and method) for making your frosting? It will be much easier for folks to identify areas of improvement if they know exactly what you're doing now. Particularly with frosting, which means different things to different people
    – AMtwo
    Commented Oct 27, 2022 at 21:44
  • @AMtwo I just mixed milk with powdered sugar and a little bit of lingonberry juice, that's it. I didn't measure anything Commented Oct 27, 2022 at 22:38
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    where I live (US northeast) mention of "frosting" brings a picture of something more akin to buttercream. Adding that detail to your question might greatly help readers understand what kind of frosting.
    – AMtwo
    Commented Oct 27, 2022 at 22:54
  • @AMtwo it can't be buttercream in and out, can it? Commented Oct 28, 2022 at 1:29
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    Other than the photo, I'm not sure what you're using your frosting for, nor what the pastry is filled with. It could be a custard or curd. Regardless, we would refer to the type of topping you describe as "icing" rather than "frosting"
    – AMtwo
    Commented Oct 28, 2022 at 1:54


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