Why do frosting tubs never contain enough of the sugary good stuff to ice an entire cake?
I’ll admit, this thought didn’t cross my mind until I read this ChicagoNow blogger’s point of view, but she is so right.
She complains the consistency in the industry to give us cans of frosting that are always short about 4 ounces is all part of an “evil confectionary plan” and groups herself with the “Frosting Embittered Mothers of America.”
Noting that if just one company sold a bonus-sized can they would corner the market, and we would all enjoy “frosting freedom,” Kim Strickland sees only one downfall to her plan. The inability after a cake icing experience to sneak downstairs to steal a spoon of leftover icing from the container in the fridge.
Her too-familiar plight made me want to see what other advice is out there to deal with the icing issue.
Of course, there’s the make your own icing solution. Yeah, I remember back in the days before being a working mom when that was fun. If you have that much energy, you might appreciate this seven-minute recipe. Me, I see the first line about needing a double boiler, and I’m out.
I also encountered this idea for stretching the frosting in the tub – whip it up in a blender before use. Brilliant. Only now I have to wash another dish and the blender beaters, too.
Another site suggests whipping the icing with a bit of milk. Plus, they mention letting the cake cool completely before trying to frost it. Of course, we all know that’s what we’re supposed to do, but maybe I’ll be more motivated to do so next time.
I may need to bake many birthday cakes just to see which of these solutions is the best answer for me. Now that’s a good idea!