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[–] Skinny_Barbie 0 points 1 point (+1|-0) ago 

Wow! I love this post!

When I see Dorothy's name I know it will be good. This one covers all the bases and reaches a lovely conclusion.

Thanks, Dorothy!

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[–] DorothyMantooth 0 points 2 points (+2|-0) ago 

Oh my goodness, thank you! That's so kind of you to say!

(I was a little worried people would be like, "Why TF is she going on about buttercream for so long?" But I hoped the long explanation would give the punchline more...well, punch. Plus, I thought there might be other bakers here interested in an explanation of how to make SMB.)

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[–] mmmmdonuts 0 points 1 point (+1|-0) ago 

Remind me not to make buttercream.

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[–] DorothyMantooth 0 points 1 point (+1|-0) ago 

Lol.

It's actually really fun to make, though. It's very easy, but feels complicated, so you feel like you're really doing something special when you make it. Plus, it really is amazingly delicious. Very light, not heavy (despite all the butter), really easy to work with, colors beautifully, takes other flavors beautifully...and impresses the hell out of people you make it for.

Also, it freezes beautifully, too; half that last batch is in the freezer now waiting to be used as filling in my older daughter's birthday cake this summer.

It does look awfully gross when it curdles, though. But it comes back together quickly.