Not exact matches
It was the
frosting that was the real disaster
though: a hybrid of Swiss meringue
frosting (which uses egg whites) and French meringue
frosting (which uses egg yolks), it was the soupiest mess I've ever dealt with — even worse than the Swiss meringue
cream cheese
frosting misadventure of several years ago.
I did use a regular
cream cheese
frosting though.
Next time
though I might try a less sweet
cream cheese
frosting - I found this one a little too sweet for my taste.
By ALL means
though, if store bought
frosting is your jam, then go for it You have choices in this treat, you can swirl the cakes together and go for a psychedelic ice
cream cone or just have simple red, white, and blue cones.
Cream cheese
frosting is a good start
though, lol!
Nicole - Yes indeed, it is the coconut
frosting,
though I think this would also go very well with my
cream cheese
frosting.
I do think that
cream cheese
frosting is always fabulous,
though.
I don't blame him
though, this cake is light and tender with a moist crumb and rich dark chocolate notes that balance with tart hibiscus
cream cheese
frosting.
I think canned coconut milk would work, too,
though you might just want to use the «
cream» part for a thicker
frosting.
Even
though caramelized white chocolate is great in a ton of different applications — truffles,
frosting, fudge, and ice
cream are only the beginning — it tends to disappear off the end of a spoon pretty quickly.
I use my own
cream cheese
frosting though because we prefer it.
And even
though the cake was a chocolate chiffon covered in white chocolate
cream cheese
frosting, this whipped
cream was the best part!
If you are like me
though, and don't like as much
frosting, use 2 oz
cream cheese, 4 tbsp butter, 1 tsp vanilla and 1 1/4 cups powdered sugar.