Every time I think I’m getting good at this kitchen stuff, I try to make frosting/icing/whateveryoucallit. First it’s too stiff, then too runny, then too runny and then too stiff or too stiff and then too runny.
I made that brown sugar cake I talked about last week, and then I made the frosting. The cake was fine, but the frosting hardened in the bowl, so I added a tablespoon of water, and mixed it up. The texture looked great, but it ran straight down the sides of the cake, onto the cake plate and finally in drips and drabs, onto the table cloth.
I cleaned it all up and served the darned thing. I went on to wash the dishes that night, and of course, my too-runny frosting/icing/whateveryoucallit had hardened on the cake plate and I needed a plastic spatula to scrape it off. What. Ever.
Anyone have a jennie-proof frosting/icing/whateveryoucallit?