I really wasn't happy with this frosting. I assume the flour is added to give structure in light of there not being enough sugar for the large amount of butter/shortening. The lack of sugar, butter/shortening overload, and funky flour texture/taste, combined with the half cup of cream, makes this super soft, very greasy, and not nearly sweet enough (I have zero sweet tooth, so if I'm saying it's not sweet enough, there's a problem). And not to be nitpicky, but French buttercream is made by beating a sugar syrup into egg yolks, then adding softened butter. This isn't it.
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I really wasn't happy with this frosting. I assume the flour is added to give structure in...