Someone gave me this recipe 30 yrs ago and sometimes it worked and sometimes it didn't, but when it worked it was incredibly delicious. I looked in allrecipes hoping to find the secret to making this recipe work and followed the comments about being patient and really whipping the butter and sugar, letting the milk cool just to room temp. and adding it bit by bit, and it worked wonderfully. I am impatient by nature and I'm thinking the mistakes I made when making this frosting before were: not whipping the butter/sugar mix long enough, putting the thickened milk in the fridge and getting it too cool, and adding it in all at once to the butter, which apparently leads to a curdled unpleasant frosting. It's about time I figured out how to make this frosting right. Thanks!
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Someone gave me this recipe 30 yrs ago and sometimes it worked and sometimes it didn't, but...