Today, I made the following frosting recipe outlined in this video:
The results were less than stellar. The resulting buttercream was very soft and yielded a whipped-cream-like consistency. Although it became more spreadable after refrigeration, I doubt it holds up in room temperature.
Can anyone recommend a genuinely full-proof frosting recipe? Essentially, I'm looking for something that's stable at room temperature. I've used confectioner's sugar icings in the past, but I find them way too cloy and dense. Morevoer, I think they look unappetizing when they inevitably crack and get flakey on cakes.
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