courtesy of Rhoob. Let me add that because I’m not adept at creating my own recipes, pretty much all of them come from rhoob…and my mom…and cookbooks…and pretty much anywhere else you can think of finding good recipes. (The Atlanta Journal Constitution also publishes recipes, but we’ll save that for another day.)
What was I saying? Oh yeah, vanilla frosting! Okay, so I decided to make red velvet cupcakes (store bought brand of course) but wanted to make the real deal for the frosting. Rhoob made the best frosting I’d ever had on this day:
ps. those orange loving people are my 2nd family. Cute, huh? Anyway, back to the vanilla frosting… let me just say that it was to die for. So I attempted my first batch of it the other night. I know it tasted good because I had a headache for the next three hours. God bless sugar. BUT…I had a problem with the consistency. I’m not too bright when it comes to adjusting recipes, but thanks to Rhoob, I now know how to fix it.
With that being said…hold onto your hats because this is some good stuff. If I could, I’d take this stuff intravenously.
Beat the following ingredients on high speed (anyone catch the coldplay reference?) until smooth:
ps. my decorating skills are incredibly lacking. i promise i’ll continue to work so that future cupcakes aren’t quite as embarassing as these. I’m just sayin’…