Keeping cake frosting from getting grainy
I make a really bomb caramel cake, but the only problem I have is that my frosting gets a bit granulated. Is there anything I can do to keep my frosting smooth and soft? Below is the recipe for my frosting, any tips are appreciated. Thanks.
Icing
1 cup white sugar
1 cup brown sugar
1 stick butter
1 14 oz. can Eagle Brand milk
1 tsp. vanilla
Combine all ingredients in saucepan and cook
2 minutes, stirring constantly, until thick and
Bubbly. Remove from heat and let cool until fairly thick
And just warm. Pour over cakes and assemble layers.
Keep piling icing back onto cake with knife until
Cooled.*
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