THEORY: Frosting is such a thing that is used to coat cakes, cakes, and also for cupcakes. It is usually made from butter, powdered sugar, water / milk and flavorings. I bought all three on the eve of the holidays, intending to make my life easier. Firstly, they can even out the surface of the cake, disguising irregularities, holes and other errors. Secondly, if you do not like heavily soaked wet cakes, frostings can serve as independent layers between the cake layers. Thirdly, you can improve it: for example, add butter, beat it all up and get a soft cream; or whip with cream and get a cream more lush. WHAT IS IN BANKS: At room temperature, the mass looks like a souffle. Light, fluffy, porous. Oily. It tastes very sweet, very, very, sugary to nausea. At the same aromas of vanilla, strawberry and chocolate are similar to real ones. After the refrigerator, it is dense, strong, but not tough. Easy to cut with a knife, a little crumble. If you imagine it on the cake, then it will not be a hard, crusty crust, but a soft coating. RESULT: That's how they were all nasty in banks, and they remained so on finished products. However, why would they become better. This disgusting cloying did not disappear, it was not possible to neutralize it with either sour additives like the lemon Kurd or unsweetened cake layers. This taste, which does not taste at all, but one continuous unnatural closeness, interrupted everything else. It is a pity that I was so pierced with the purchase, but it is very good that I tried it beforehand and now I will not disgrace myself in front of the guests in the New Year.
