Posted by: OldGoatNuts
Posting time: 1.5 years ago on
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Archived on: 8/21/2019 10:00:00 AM
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16 upvotes, 1 downvotes (94% upvoted it)
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[–] Skinny_Barbie 0 points 1 point 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!
[–] DorothyMantooth 0 points 2 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.)
[–] mmmmdonuts 0 points 1 point 1 point (+1|-0) ago
Remind me not to make buttercream.
[–] DorothyMantooth 0 points 1 point 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.