It seemed simple enough. Just follow the instructions.
I mean, I was using a candy thermometer for crying out loud. But I suppose a candy thermometer is only really good if it measures temperatures accurately.
I used Jenna’s Brown Sugar Buttercream recipe, and followed it step by step. But the syrup hardened too fast, leaving half of it out of the egg whites. And therefore the buttercream was bland and not sweet.
I freaked out and put it in the freezer just to get away from it. At least it looked pretty though!
Why was I making Italian buttercream you ask? I was in charge of cupcakes for the first baby shower I’ve ever hosted, and I had visions of wowing the crowd with my fancy shmancy frosting. But you know what I found out? Although I prefer to make my own stuff, canned frosting piped out of a baggie and topped with animal crackers works great too.
But most of we all got to do a little bit to bless one of our beautiful friends with love, laughter, food, and gifts as she and her husband prepare to bring their second baby boy into this world. And that alone how you make for a perfect Saturday!
I’ll be back later to share my ethnic dish with y’all for the next Foodbuzz Next Food Blog Star challenge! Stay tuned!