You know those people who don't follow the recipe but then they review it anyway & maybe give it reduced ratings? Yeah. That's me right now.
So I was looking for a sugary somewhat stiff frosting/icing for a cake for my boyfriends b-day and this seemed good. BUT a bunch of people were complaining about flavor, consistency & etc.
So I made the following changes. Color wasn't vital to us since it wasn't for a white wedding. So I used TRIPLE the amount of vanilla extract it called for & put that amount in the 1/2 measuring cup before I put the water in to avoid too much moisture. I used ALL butter & less salt since my butter was salted. My last change was to omit the almond extract. I used C&H sugar, btw.
I followed the vague instructions. Saying to "mix" but not at what setting & saying to mix for 5-10 minutes but not saying what consistency you're looking for is bad recipe writing, in my opinion. I used what felt like "logic" when deciding how to approach those two vague elements. I started out slow & creamed my butter first, then added the wet and then the dry ingredients and upped the speed to about 4 on my KitchenAid mixer. After several minutes the color got MUCH lighter (butter and dark vanilla extract made it come out a pale ivory in the end, color-wise) & MUCH more volume & fluff to it. I add the other half of powdered sugar but w/ powdered sugar "cups" are flexible so I kind of eyeballed it.
My results: Very flavorful, pale, tasty frosting. He loved it!!
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You know those people who don't follow the recipe but then they review it anyway & maybe give...