What’s Wrong with Today’s Canned Frostings
What’s wrong with today’s canned frostings
We celebrated my birthday back in December—went out to a restaurant known for it’s pork (or fish, if you wish)—and while waiting for our seats, my sister-in-law and I gaped at the desserts in the glass shelves of the front desk. Mouthwatering!
So we did finish off our great dinner and while I usually say no to desserts at restaurants (having already stuffed myself), for my birthday—where I didn’t have a cake—I pushed us for a splurge, which we all ended up sharing a nice big piece of Carrot Cake.
Then my sister-in-law and I both marveled at how much better the cake’s frosting was than what you get in the plastic jars of various frostings that are so easy to pick up and use from any grocery store. The brands don’t matter. Those frostings all—while sweet—don’t quite come up to snuff for either of us.
So, I dug up a recipe from a great cook, who is now a “cheese wiz” with her own YouTube blog (she needs to make a cookbook, but all the recipes are there on her website for anyone to use and try and experiment with.
Which you can try too!
Here’s the frosting part:
8 ounces cream cheese
2 tablespoons butter
3 ½ powdered/confectioners’ sugar
1 tsp vanilla
Mix items together. Enjoy! Your cake and frosting too.
For the carrot cake recipe, and literally hundreds more recipes, I welcome you to visit Jennifer’s website at jennifermurch.com. Recently she wrote about “The Best Chocolate Cake of My Life,” and pretty much swears by it. I haven’t tried it yet, my tummy sometimes rebels on too much chocolate.
She also happens to be a nearby neighbor who says “sure” whenever we want to bring our grandsons and granddaughters to see pigs, cows, chickens, and horses (horses are in a nearby field). There are also nearby camels, on a different road!
P.S. Several of our grandsons are already connoisseurs of cooking–and planning boy scout meals. Some have coached me into making interesting salads with pretty decorations, and cookies decorated with a sweet slurry of frosting, and other delicacies, but now I’ve learned how to make a better frosting, which you see, above.
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