Foolproof? Foolproof my ass.
pinkberrymuffin Posted: 07/09/10
Imen24 Posted: 06/26/10
I'm not generally a fan of those thick, store-bought frosting, but the flavor of this buttercream was great. Not too heavy. I couldn't get it to the right consistency though, so in the end, my cake looked like I had coated in in a layer of melted icecream. If you've made frostings before, this is great. If you're a beginner who has never tried it and wants to make it for a dessert to give other people...I suggest you experiment with this on your own before letting others see it :)
BlaisesMom Posted: 04/06/13
Saw the Almond-Apricot cake when it posted again and thought I'd give it a try, including this frosting. I never got past the sugar/corn syrup stage (is it supposed to darken?) I soldiered on and poured it into a buttered 2-cup measuring cup then poured it into the eggs, "avoiding the beaters" per the directions. It hardened immediately and of course got into the beaters anyway. I had to give it only one star, even though the fault is undoubtedly mine, because the recipe is supposed to be foolproof. I went ahead and made the cake with store-bought frosting (I was really discouraged). It was beautiful and the taste was spectacular ... except for the frosting. I know this is long after the recipe originally appeared but if there's someone out there who has successfully made this frosting, please help!.
rainboltmrv Posted: 03/21/13
The taste was excellent. The consistency was not. When I had beat in about half the butter it looked perfect but I continued to follow the recipe and added the rest of the butter. I wish I had trusted my instincts and stopped when I liked the look and consistency. I would try it again with about half the butter to see how it spreads. I agree that it didn't make an attractive cake due to the consistency