Okay. Deep breaths. Family that always orders cakes from me and complains about sweet frostings (ABC, cream cheese..) FINALLY agreed to let me put ermine frosting on their next order due tomorrow. They don’t like SMBC.
and of course, for the first time ever, it’s too soft I can’t even crumb coat the dang cake without it sliding all over the place!!!
I put it in my cake fridge and shut the door. But I’m going to have to face the music and finish it at some point! Should I add more butter? Leave icing in fridge?
Help me, cake crusaders.
are you still in the icing pit? I mean I think you just have to redo it and be sure to not melt the butter -- the cooked part has to be cold -- or at least fully room temp no heat at all -- I used to put the cooked part in the freezer and beat the butter into that --
did you try the white balsamic icing?
K8...I love your balsamic frosting!!!
So ...I made it over with my regular butter and it came out like usual. I had used FANCIER unsalted butter because it was on sale and for some reason, when it gets to room temperature it was WAAAAAAY too wet and floppy when i started beating it. Very weird.
Also, my pudding mixture was cool, but i think you’re right...I probably could have avoided the redo if the flour mixture was actually cold!
Thanks for responding - you’re the best!!!
you're very welcome -- sorry I was late -- glad you got it figured out
Yes...SHAME on you, K8, for not being at my beck-and-call!!!! I’m going to need your cell phone so I can call you at 3 AM. :)
hahahahaha -- you so funny!!