You might not think it's that hard to make frosting. I didn't either until I ventured blithely into unknown territory armed with my Kitchenaid mixer and ingredients. It only called for 3. How hard could it be? Apparently one should not try to accomplish this task unless they are proficient in making souffle'. I am not.
The first time I made the frosting the perfect blend of creamy and frosting-like. Then I made the mistake of wanting to color it red. Christmas red! What better red is there? I guess the gel I used to tint the frosting has limited powers compared to its cousin the liquid food coloring, because I could only achieve a sad pepto-bismal pink. Yeah.
I threw the batch away. Nothing will break my optimism - how hard could frosting be?
Hard.
Actually it quite literally was hard: too stiff. For my second attempt I vowed to keep the frosting white. But I overdid the powdered sugar. It looked great, but when I put it into decorator tubes...let's just say it would take a gorilla's grip to get that sugary goodness out.
The picture could be seen as a gingerbread man evolving into it's beautiful traditional form. You also could see it backwards though (right to left) cause that's the order I frosted them. Is that devolving?
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