|Rating(1-10)||Knowledgeability = 10||Clarity of Response = 10||Politeness = 10|
|Comment||Hi Deborah Thank you for the speedy response :) So what I ended up doing was making another separate batch of just the plain flour and milk alone. I then added it to my frosting, and behold - that saved the darn thing. I ended up using real butter but unfortunately the recipe asked for waaaaay too much as it just tasted so buttery as opposed to a lovely and soft creamy texture haha. By adding the new cooked flour mix the frosting tasted absolutely fine. There's a pinch of a buttery taste, but I tried to mask that by adding a good helping of vanilla essence (both powdered and liquid). That did the trick alright! Shall contact you again for the next recipe XD|
I cook for fun and relaxation - not into professional cooking. But I have a great supply of recipes - desserts as well as other goodies. If I don`t know of the recipe for which you are searching I enjoy trying to find new things. Please DO NOT ask me anything about FONDANT or MARZIPAN ... I don't have a clue - have never used them.
I have cooked since I was 5 years old (over 50 years now) and enjoy cooking for family and friends. I decorate cakes for birthdays to weddings and everything in between. I collect recipes from around the world (I live and work overseas) and enjoy trying new foods and cooking techniques.
BA in Elementary Education / Speech; MEd in Reading and Language Arts; Principal K-12 Certification