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Chocolate Butter Cream Frosting
I followed the recipe (except used coconut rum instead of dark) and it turned out great. To people concerned about consistency, remember that butter cream frosting is temp sensitive. when it comes out of the blender, it will be very liquidy, but put in the fridge for a bit and it will become thick. Tastes great!
1 user found this review helpful
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Reviewed On:
Jan. 19, 2011
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