recipe: help with my chocolate frosting recipe
I have been using my mother's chocolate frosting recipe for some time now. About half the time, it comes out perfect, all nice and creamy. The other half it comes out gritty, like the sugar crystalized.
What am I doing wrong? Dit I get it too hot? or.... not hot enough? What causes the powdered sugar to crystalize. Any help is appreciated.
3-4 ounces Bakers unsweetened chocolate (the orange box)
3 cups powdered sugar
3 tbsp butter
6 tbsp hot milk
1/4 tsp salt
1 tsp real vanilla
Melt chocolate and butter on low heat.
Combine powdered sugar and hot milk.... mix well
Add sugar and milk to chocolate and butter... cook just a little
Add salt and vanilla..... mix well.
That is it. Done. Delicious.