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11 March 2011 @ 04:50 pm
best frosting ever?  

I have just made a frosting billed as the best ever, but I’m afraid I’m underwhelmed. I like my roughshod buttercream better, though I will say it is a very light fluffy icing. It’s just that it tastes to me like something you’d get on a commercial cake, and why anybody would want to replicate that flavor at home is beyond me.

I have put chocolate into the frosting now, which makes it taste slightly less commercial, so that helps, and I have put it all on top of what is billed as the best chocolate sheet cake ever. I tasted the batter. I have made nicer batters. I’ll have a piece of cake for dessert tonight to see how it is, and send the rest to Ted’s work tomorrow (HOORAY for being able to make goodies and get them out of the house!). We shall see. I said with dire imprecations. :)

(x-posted from the essential kit)
 
 
 
GM Ceosanna: iEatceosanna on March 11th, 2011 04:24 pm (UTC)
If the frosting recipe is from the same website, I tried the same one and was also very underwhelmed with it. Hopefully the end result will be tasty!
Ghost Light: Puppy Food Pornghost_light on March 11th, 2011 04:34 pm (UTC)
Hope it goes well ;)
Trent the Uncatchable: comicsknappenp on March 11th, 2011 04:36 pm (UTC)
You had me at buttercream. (Or buttercreme.)
Miss Amber Sweet is addicted to the knifeamber_sweet on March 11th, 2011 05:41 pm (UTC)
snap!!!

now i have a craving for buttercream ;(
Megabitchmegabitch on March 11th, 2011 07:29 pm (UTC)
*omnomnom* My Dad always used to complain that my cakes were way too sweet. That probably had something to do with the half-inch or more thickness of buttercream used to both fill and cover them :)
T. Revst_rev on March 11th, 2011 11:59 pm (UTC)
I bet it's because you used an AMERICAN recipe but you used Irish ingredients which are all basically different types of potato.
kitmizkit on March 12th, 2011 07:49 am (UTC)
I knew there must be some secret answer!
T. Revst_rev on March 12th, 2011 07:14 pm (UTC)
Less flippantly, I think Irish/European butters are substantially different from standard American butters. Flour and milk too, maybe.