RockaRolla
Posts: 1153
Joined: 1/20/2014 From: South Florida Status: offline
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I admit, Shifty, US buttercream can be a pain that way. Sadly, I admit Swiss/Italian/French buttercreams are labor intensive in their own ways, and probably too much for home baking. I admit I'll be making a cake in a couple of days with cream cheese frosting, so my kitchen will probably look like a powdered sugar bomb went off in it. I admit these birth control hormones are taking a toll on me. I admit it feels like I've reverted back to my misanthropic, self-loathing 13 year old self. I admit being 13 wasn't fun the first time around, and I can do without going through it again.
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~Roxie
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