I made my icing using what I was told was a high ratio shortening containing lard. I whipped it for a few minutes (2 cups) and then added 2 tsp of pure vanilla and mixed that. Then I added 2 cups of confectioners sugar and beat it and added 2 cups at a time til I added 8 cups and interminably added warm water with a little salt added. I beat it for 10 minutes and it’s grainy. Would it help to use an immersion blender?
I'm late, but the last last last resort is to melt the entire batch in a double boiler and then re-whip after chilling it back to room temp. another baker (perhaps sugarologie) uses a similar method to get brighter frosting colors
