This is Emeril Lagassee Recipe right down to the pic, it is a great recipe though.I prefer this one over the II one it is about the same as Trisha Yearwoods funny how all these recipes are from "my Grandma" or someone. Really we all make it about the same. I never use more than 2 1/2 cups powdered sugar in frosting, a box is WAY to much and makes it feel gritty but I like the Italian Buttercream with regular sugar and egg whites for a smooth fantastic frosting try those!! The french bakers don't use powdered sugar and they do have a point it is great. See if you like it!
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This is Emeril Lagassee Recipe right down to the pic, it is a great recipe though.I prefer...