Not great. I tried this with all the suggested modifications and still had to punt. The mixture seized after I added the milk, so I had to re-warm it over a double-boiler before I could blend in the sugar. Then, after sitting covered at room temperature for about an hour, it was too stiff to pipe through a large star tip. Fortunately, I was being lazy and had used a zip-top bag instead of a pastry bag, so I was able to add milk and knead it until it was loose enough to pipe. But then it was too much like ganache to hold any shape and just sort of oozed all over the tops of the cupcakes. It does taste good, but I won't bother with it again.
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Not great. I tried this with all the suggested modifications and still had to punt. The...