I've made this frosting twice. Both times I cut the recipe in half. Half is plenty for frosting an 8 or 9-inch 2-layer round cake.
The first time, I followed the recipe exactly -- except I needed to add more water to make a nice spreading consistency. It was nice & fluffy, but seemed to lack some flavor.
The second time I made it, I used half vanilla & half butter flavoring, and I used heavy cream in place of the first 2-tablespoons of water. Again, I had to add more water then the recipe called for to obtain a nice spreading consistency. Without the water, it would have been good for piping -- but not for spreading. With the butter flavoring added, the flavor was awesome. This is definitely a keeper.
If you bake cakes frequently, you can make a full batch, use half now and then freeze/refrigerate the leftovers for later use. Just bring it to room temperature & beat well.
Happy cooking!
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