txcook13579| 10/08/2017
伟大的结霜!我做了巧克力版。这个食谱做了很多糖霜,在我看来,对于一个9英寸的蛋糕来说太多了。我还剩下1.5杯。我喜欢黄油,但这个食谱对我来说太油腻了。我在加了1磅黄油后尝了尝,觉得很完美,所以没有再加4盎司。说明上说要把糖融化,然后煮沸。糖要煮沸后才会融化。还有,我忘了把黄油调到室温,所以我把它切成小块。它工作得很好,没有问题地融入到霜中。 In fact, the finished frosting was very soft, and if the butter had been room temp, I'm afraid it may have slid off the sides of the cake. This may only be an issue if you live in the south, as I do.
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