Exactly the same cream cheese frosting recipe on both, one grainy, one perfectly smooth. Of course, the grainy one was the first one and I had to redo it and the second one was perfect. I don’t know what I have done wrong with the first one. The only difference is that I beat the cream cheese/butter faster when I added the sugar on the grainy one and slower on the perfect one. Is that what I have done wrong? Beating fast?
Dina @ miettes, http://www.facebook.com/pages/miettes/257790597632317