After Faith and I popped our cake into the oven, we prepared to make the frosting. I asked her what color the frosting should be.
The cream cheese frosting recipe called for three cups of sugar. The problems began when I tried to mix the sugar with the cream cheese, water and vanilla extract the recipe had also called for. No matter how much stirring or mixing I did, it didn't turn creamy like it was supposed to. Instead, it looked like a big lump of mashed potatoes with lots and lots of sugar.
|My very first attempt at homemade frosting|
Since I had no confectioner's sugar or powdered sugar lying around, I found another frosting recipe that didn't need confectioner's sugar. As I read the reviews of the frosting from people who had made it, a few complained it turned out lumpy and a few had trouble with the consistency. I was bound and determined to get this cake frosted by the end of the night so I decided to go for it.
I asked Faith if she wanted to make some different frosting but I think she had had enough baking for the day. This buttercream frosting as it was called, was a little tricky as you had to cook part of it then mix it in with the creamed butter and sugar. It was a little on the lumpy side and it wasn't as thick as I would have liked but it still tasted okay so I added the blue food coloring and frosted the cake anyway.
If you haven't already guessed, I am not a baker. I'd much rather cook! But someday, if and when I ever have confectioner's sugar, I'd like to take another shot at the cream cheese frosting just to see if I can do it. And if it still doesn't turn out, I'll stick to store-bought frosting! In the meantime, all you inexperienced bakers, please beware that confectioner's sugar is not the same as regular sugar!
|Our little cake topped with blue buttercream frosting|