Hello all. My name is Barbara. I am an amateur baker who operates a bakery out of a renovated barn on my land in Texas.
This will come off silly but how *buttery* is this buttercream supposed to taste?
I think I have been conditioned so long w/the commercial shortening buttercream that I almost didn’t know what to do when I tasted this. It was so good but so very different.
It was silky, smooth but tasted more like butter than sugar. Should this be? Have I done it correctly.
I love how it refrigerates. You assume it’s so silky it couldn’t hold up and then it does! Anyhow, I appreciate you telling me if it’s truly supposed to be wicked buttery or if I added too much.