If you fill out your profile on this site, it asks what your cooking disaster was. This was mine. I read all the reviews; one of them says the frosting should be creamy, light and fluffy, not like a glaze. I followed the directions as written, except I doubled it. I should have used a much larger pot - when you add the baking soda, this stuff REALLY grows, and some of it overflowed my saucepan. What a mess. I let it sit until room temperature, using a bowl of ice water, for about 2 hours. I beat it, and beat it with a hand mixer. Not getting any results, and put some of the mixture in my KitchenAid and beat that for over ten minutes. Nothing. Then I decided to add some confectioner's sugar to what was in the KitchenAid. It made it a little thicker, but way to sweet, and gritty. Then I decided to try some with instant pudding mix, hoping that would thicken it up. That didn't work. Then I whipped some heavy cream and folded that into some of the mixture. That didn't work either. I was finally out of ideas. It never came out like frosting, just a glaze. So if that's what you're looking for, this tastes good (sweet, but good), go for it. I think this would be fine for glazing a Bundt cake. It takes a LONG time to cool. I worked on this recipe for about 3 hours.
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If you fill out your profile on this site, it asks what your cooking disaster was. This was...