You guys were so helpful with my rosemary issues, I’m back for more!
As you may or may not know, I’m making a cake for the kid’s 4th birthday this Sunday. I briefly considered buttercream frosting until I remembered none of us really like sugary frosting. I thought about Rachel’s fluffy white frosting, but, I admit, any recipe with the phrase “soft ball stage” gives me one of those stress-induced eyelid twitches.
And anyway, the cake I’m making is so clean and neutral tasting, I’m thinking I really want flavored-yet-not-too-sweet frosting — like a semi-savory frosting.
So, seeing as I’ve made it before, I’ve decided (for the next ten minutes, anyway) on making a cream cheese frosting. However, the last time I made it (which, granted, was sometime around 1995), I remember it being somewhat heavy and hard to spread. Did I screw it up back then or is that just the nature of cream cheese frosting? Is it even possible to make a fluffy(ish) cream cheese frosting (without it becoming overly sweet)?
In other news, we’re hoping to get to to the shelter on Sunday and pick out a D-O-G in honor of the kid’s birthday (note: we’re picking one out as a family, not buying one as her gift — no need to sic PETA on me) and I’m trying to subtly puppy-proof the apartment and set up some kind of cat safe haven between now and then, so expect some infrequent posting, followed by 28 posts with dog photos and minimal food-related content: “So, I ate a sandwich today and then ZOMG THE DOG DID SOMETHING SO CUTE!!!11”