I think it’s interesting that it’s so hard to find out WHY it works.
We know that if you make a paste of powdered sugar and butter, and beat a lot of air into it, you get frosting.
But there are so many ways to construct buttercream, yet the different techniques only work together in certain ways.
I think I’ll go through my books and see what I can find. Because, ya know, I don’t have anything else to do. (Decorate, bag, and tie 36 pirate flag cookies for my son’s daycare tomorrow morning.) [added later, if you’re interested see the cookies ]http://www.realbakingwithrose.com/index_ee.php/forums/viewthread/514/]
But I think I’ll start another thread for that line of thinking. And I’ll address the mysterious disappearing frosting. But as I said, that’s another day.
All the best,