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?