So, my sister, Kim, successfully made “the best lowfat chocolate buttercream frosting ever!” And, well, I did not. I don’t think I’ve ever made full fat buttercream frosting, well, maybe one time I did. Or maybe I watched my other sister, Karla, make it. It sure seems like she had to beat that frosting forever. I did mine for 8 minutes (Preston was sure to tell me how long it was, he couldn’t hear the TV for EIGHT whole minutes). I thought surely it would thicken up in the fridge so I could do some pretty piping on my cupcakes.
It still wasn’t thick (or really even any thicker) after 30 minutes in the fridge, so I thought I’d speed the process up. I threw the bag of frosting in the freezer for 15 minutes. It sure seemed thick when I pulled it out. I started piping the cupcakes and almost immediately it started melting…
I decided I may as well shave some of the dark chocolate kisses over the top.
Certainly doesn’t look much better. Fail.
I imagine by the time I finish this post the frosting will be all dripping down the sides of the cupcakes and pooling in the dish. Oh well, Happy Birthday to my boss, anyway. Bummer.
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