How To Dissolve Granulated Sugar In Frosting

How to Dissolve Granulated Sugar in Frosting: Easy Guide

Last Updated on June 22, 2024 by Lori Walker

Whipping up frosting in the kitchen is a delightful task, though **melting sugar crystals** can be a tricky challenge.

I remember the first time I tried to make frosting, and I ended up with a grainy mess instead of smooth, creamy goodness. 

Fortunately, with the help of research, I’ve learned a trick to dissolve that stubborn sugar and achieve the perfect frosting. 

Today, I’ll share how to dissolve granulated sugar in frosting to make it smooth and ready to top your delicious baked treats.

How Do You Dissolve Granulated Sugar In Frosting?

Frosting on a Glass Bowl

To dissolve your granulated sugar and achieve that silky-smooth frosting, re-whip the frosting using the paddle attachment on your mixer at medium speed. 

If the frosting remains grainy, there are two more tricks to try. One, use a double boiler. Heat some water in a pot and place a heatproof bowl with your frosting over it. 

Mix until the sugar completely disappears and the frosting achieves a smooth consistency. Two, add heavy cream, pour a little heavy cream into your frosting and whip it again. 

The extra liquid helps the sugar dissolve, resulting in a creamier texture. But how do you make frosting with granulated sugar?

How Long Does It Usually Take For Granulated Sugar To Dissolve?

Granulated sugar [1] can take approximately 10 minutes to dissolve fully when mixed into frosting. 

The time it takes depends on various factors, including the temperature of the frosting and the speed of mixing. 

“A wise woman puts a grain of sugar into everything she says to a man, and takes a grain of salt with everything he says to her.” 

Helen Rowland, American Journalist, and Humorist

But keep an eye on the texture, and once it’s smooth and grain-free, you’ll know the sugar has dissolved completely, ensuring a delightful, creamy frosting for your desserts.

Does Granulated Sugar Dissolve More Quickly?

Yes, granulated sugar dissolves more quickly, and here’s why: it’s all about surface area. 

Granulated sugar is made up of tiny crystals, and each of these crystals has a large surface area that’s exposed to the solvent, which is usually water in the case of frosting. 

This extensive surface area allows the sugar crystals to come into contact with the solvent more easily and dissolve faster. 

Find out how you can soften granulated sugar here.

What Are Two Ways to Speed Up The Process Of Sugar Dissolving?

Firstly, heat the mixture. When you heat the container with sugar and water, the solubility of solid sugar particles in the water increases with rising temperature. 

This means the sugar dissolves more quickly in warmer liquid, so consider gently heating your frosting mixture to help the sugar dissolve faster.

Secondly, stir or powder the sugar. Breaking down the sugar particles into smaller pieces by stirring vigorously or using powdered sugar can enhance the rate of dissolution. 

Smaller sugar particles have more surface area exposed to the solvent, allowing them to dissolve more rapidly.

By applying these techniques, you can achieve smoother frosting for your delicious treats in less time.

Related Post: 5 Quick Steps To Make Vanilla Sugar With Extract

How Much Water Is Needed For Sugar To Dissolve?

Sugar on a Jar

The amount of water required to dissolve sugar depends on the solute-to-solvent ratio. For instance, 1 cup of water can dissolve 1 gram of sugar.

This solubility limit means that if you exceed the maximum amount of sugar dissolved in a specific amount of water, the excess sugar won’t dissolve and may settle at the bottom. 

So, measuring your sugar carefully when making frosting is essential to ensure it dissolves completely and achieves the desired sweetness and texture for your delicious treats.

Can Sugar Dissolve Without Stirring?

Yes, sugar can dissolve without stirring, but it might take longer. 

Stirring or breaking up a solute, like granulated sugar, doesn’t change the total amount that can dissolve in a given amount of liquid; it only affects the speed of the process.

When you stir sugar into frosting or any other liquid, you help the sugar crystals come into contact with the solvent more frequently, speeding up the dissolution. 

However, if you don’t stir, the sugar will dissolve eventually, but it will happen more slowly.

How Much Time Does It Take For Sugar To Dissolve Without Stirring?

The process can take quite a while when sugar [2] dissolves in cold water without stirring or shaking. It can vary significantly, ranging from several minutes to over an hour.

The time it takes is influenced by several factors, including the temperature of the water, the size of sugar crystals, and the quantity of sugar being dissolved.

“Just as every snowflake is unique, so is the journey of dissolving sugar in frosting – a delightful adventure with a sweet reward.”

Leonelli Bakery

Smaller sugar crystals tend to dissolve faster than larger ones, and warmer water accelerates the process compared to cold water.


How can you prevent clumps in icing sugar?

To prevent clumps in icing sugar, place a spoonful of rice in a muslin cloth, tie it securely, and put it inside your sugar container. 

The rice is a moisture absorber, keeping your icing sugar dry and free from clumps.

What icing sugar won’t easily dissolve?

Snow Sugar is icing sugar designed to resist dissolving when placed on top of baked goods like cookies and cakes. 

It remains intact, unaffected by moisture or temperature, making it a suitable choice for decorative purposes.

What happens if granulated sugar is substituted for powdered sugar in frosting?

Substituting granulated sugar for powdered sugar in frosting is possible but may result in a less-than-ideal texture. 

To do this, use slightly less granulated sugar than the powdered sugar called for in the recipe. 

Key Takeaways

Achieving perfectly dissolved granulated sugar in frosting is key to creating a smooth and delectable topping for your baked treats. 

First, we learned that granulated sugar dissolves faster than sugar cubes due to its larger surface area exposed to the solvent, making it an ideal choice for frosting. 

I’ve also shared methods to expedite the process, such as heating the mixture and stirring or powdering the sugar.

Through these insights, you can confidently create a visually appealing and irresistibly delicious frosting, ensuring your baked goods are a hit with every bite.


Lori Walker

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