I wasn’t doing a lot of baking for a bit there recently and in the meantime, my Calder delivery kept coming. By last Friday, I had amassed a small cholesterol-y fortune to the tune of about 4.5 pounds of butter in my pantry. I thought to myself, I should probably whittle that down before it goes bad. So I did what any other me in my situation would do: I made cornbread. And cookies. And those triple chocolate brownies that I’m convinced could easily be the flavonoid-filled death of some otherwise healthy person. But it wasn’t enough. By the end of the weekend, I still had a pound and a half of butter. At least that’s a reasonable amount for me. I can always make another batch or four of cornbread. I mean, it’s really good cornbread. But I also wanted to try something new. Frosting.
Generally, I don’t like to make frosting. I’ve tried before, for cakes and cinnamon rolls, and it always comes out “meh.” Seriously. It actually shrugs its sugary shoulders with a bored sounding “meh” as I spread it haphazardly across the top of some otherwise adequate baked concoction. The frosting is unimpressed with my meager talents at creaming various dairy products with sugar. Well that’s fine, frosting, cause I don’t like you either. Really, I don’t. I’ve never cared for frosting. Generally find it too sugary–I prefer the cake part. I don’t like filling either for the same reason. In fact as a kid, when given a Hostess cupcake, I would peel off the frosted design and then proceed to eat the cake around the filling and then throw the filling away. What can I say? That’s just how I roll. Non-frosted. Continue reading