Hello, everyone. First I want to thank you for guiding me on the eggless frosting issue for my sons’ birthday cakes. Everyone was very impressed with the outcome.
I have a question about the flour frosting I used, as suggested here. I made a white version and a chocolate version. Both tasted great. But it’s really crazy in that after sitting in the bowl for a while, or in the piping bag, the icing had a tendecy to curdle. I whipped the frosting for a good 10 minutes before using it and it looked wonderfully creamy as I started to spread it on the cakes. However, within a half hour, it’d curdle. I did a buttercream transfer and you could definitely see the curdles in the final product. Nobody cared, but it just didn’t look as I had hoped.
Did I do something wrong? I made three separate batches and they all turned out the same.