It seems like everyone uses that old stand-by, butter cream, to frost cakes and cupcakes, but I personally do not like confectioners’ sugar. Don’t get me wrong, I have likely eaten my current weight in it during my lifetime. I grew up in the South around some fierce cake-baking, butter cream wielding women. But these days, it’s just not my thing. I find it chalky and it dries out my mouth after I eat it. (Does that make sense to you? Ma Petite tells me she understands this perfectly, so maybe you will, too.)
Of course, no confectioners’ sugar certainly doesn’t mean we’re skipping the cakes and cupcakes at our house. We’re just getting creative with alternative frosting like my 2-Ingredient Mascarpone Frosting and we’re also going a bit retro with this old fashioned treat – cooked frosting. Have you had it?
When I was growing up and a lofty red velvet cake graced the dessert table at every family gathering, holiday get together or funeral feed I ever attended. (Funeral feed: we, of the South, believe in feeding the family when someone passes away, and that’s how I think of it, a “funeral feed”.) Continue Reading