If you could give a 1/2 star, I would say 4.5. Made exactly as printed. Found the frosting to be a little "soft" - but to be completely fair, it was a rainy day - not the best weather to make this type of icing. Also found it slightly bland...so would either up the vanilla slightly, or do as another suggested and a touch of almond extract. (Of course, this also means that it is a great base for any flavoring you may want to add!)
This is a pretty, absolutely stark white frosting. It swirls and mounds beautifully, and if you like sprinkles, no worry about them staying put! I did not find it of a consistency to successfully pipe...and if you added the ingredients to do so, the flavor and texture would change, so be cautious. It is not as sweet as most frostings, and has much less sugar and fat than buttercream.
My husband loves it when I use it to frost cupcakes...and then let them sit out uncovered. The frosting then turns into a hard shelled meringue!
This is not as easy to make as butter cream, but it is a great change, especially on a rich chocolate cake! Just be patient, be sure to use a timer or thermometer for the sugar syrup, and that your bowls & beaters are truly grease free. This is one of those recipes where attention to detail matters!
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If you could give a 1/2 star, I would say 4.5. Made exactly as printed. Found the frosting...