Basically the title. Most recipes call for a pound of butter and 1tsp of vanilla and to me and most of my friends it tastes just like sweetened butter.
Will adding more flavour/extract help the case? I want the consistency of Smbc but not the greasy buttery taste. I've scoured the Internet for this and it seems like people love the taste of butter in their buttercream. I'm planning to do a rosewater flavoured frosting. Any tips/recipes? Perhaps a recipe that uses less butter?
The cake needs to be pink and white so I can't use any flour based frosting (which I usually love) Coz I've read that they don't take colour very well. Or do they? And Abc is not an option because its Abc.
Crosspost.
bon appetit
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