My buttercream frosting turned into soup and I spent 4 hours fixing it

I was making a birthday cake for my kid and the frosting just wouldn't thicken up, even after chilling it twice. I ended up adding almost a whole extra bag of powdered sugar over the course of the afternoon to get it to hold a shape. Is it better to just start over when a frosting fails, or do you try to save it no matter what?

2 comments

2 Comments

jennifer35810h ago

Sounds like you made frosting soup... and then frosting concrete.

parker2241h ago

What even is frosting soup? That sounds like a total kitchen fail.

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