This recipe made me happy & unhappy. I followed suggestions, subbed half butter (salted). Also, used half & half instead of water - so it would remain stable but soft. Ended up adding 4 3/4c sugar - a pound basically. Also added a scant fourth almond extract & scant fourth salt. Well, yum frosting. Similar to bakery/birthday cake type, BUT NOT WHITE WITH BUTTER. 'Should've known better, I agree. 'Followed review on that one, too. It looks white compared to butter frosting, sure; but if we're talking color? It isn't. I "need" PANDA WHITE. I am not kidding. :) This isn't panda white. It appears there will be more than one cake in my future. Oh, mine yielded about 3 1/2cups w a little help from the electric mixer. I don't see how 4 - 5 are possible unless you reeeeeallly whip it. 'Guess ya could. Oh, a little 411 if you're new to frosting: Whipping will lighten the color - artificial or not. Next day: 'Tried making whitewhite frosting w/o butter, subbing sour cream & shortening. Not good. Even added 2T butter & still, not good. 'Ended up using this lessthanPandawhite frosting & everyone liked it. I'll keep looking for white that you can eat though! :D
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This recipe made me happy & unhappy. I followed suggestions, subbed half butter (salted). ...