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Dear Food diary,

Today was an experiment day. Today I decided
to make Butter cream Frosting. I didn’t plan ahead to make it, I was simply inspired to do it. I got the recipe out of this cookbook “The Cake Bible”. The recipe looked simple enough and I had all the ingredients at hand. So I said to myself, “Why not?” This was the start of the experiment. With my helper, we quickly mixed a cake and put it to bake. This cake was to be frosted with the lovely Butter cream. We got together all the ingredients for the butter cream and got started.

The recipe called for beaten egg whites. I tried to do it without an electric mixer like my other baking experiment. At first everything went okay, until the soft-ball stage syrup and butter. Without a candy thermometer, we overcooked the syrup. This made the syrup hard and harder to beat by hand. By this time, we had given up on hand-beating.

We got the electric mixer to finish the job. By then, we were in trouble. Not even an refused to thicken even with all butter put in. As a last resort, we added flour to the mixture. It wasn’t the best choice, I personally Powdered Sugar would have been better. But we had nothing else we could add. The flour did a good job of thickening, but left a weird taste to it. You could taste the uncooked flour. We did quick work of covering the whole cake. After it was finished, we all ate a piece.   


It was weird and a little gross. It also left a lot of dishes to wash. That part was not so fun. I do NOT want to make Butter Cream again. It was a disappointment. Maybe the fault lies with my inexperience or bad recipe that soured this experiment. I don’t know, maybe a different Butter Cream recipe would go better. Until next time, good-bye.