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?
I gather from your description that this was not cooked frosting. I’ve learned from making sticky buns that it’s best to use some corn syrup with brown sugar to keep it soft but that’s for use when cooking it. I think you might need a cooked icing like Penuche Frosting and cooking will stabilize the brown sugar better. I have a couple recipes (untried but maybe worth a try) but I can look online and e-mail you.
Of course, I can’t find the recipe that I used for the brown sugar frosting. I put a link in for it last week, but that doesn’t seem to be leading to the recipe I used. Maybe I just missed a step or something.
You certainly are welcome to share anything you find. And any tips you have for doing it right. It’s sounds like you know more than I do about these matters. It seems like the easy stuff always turns out to be hard. And the hard stuff always turns out to be hard.