Did a little research on thickening frosting, and I’m wondering if adding a little arrowroot starch would be workable in Rose’s honey buttercream recipe. I know arrowroot is a ‘no no’ with dairy in general, but the honey is fairly acidic and I’ll be adding a strawberry/honey syrup for flavoring as well which will help bring the pH down *I’ll also be using farm-fresh eggs which aren’t as basic as old grocery store eggs. Is this a bad idea? When would I add the arrowroot, with the strawberry/honey syrup at the end? Any guesses on how much to add?
I only have a week left to figure this out before the party so unfortunately I don’t have time to buy a specialty honey - I say specialty, but I do actually have a jar of it in my cabinet… it’s just empty and I won’t be able to get to the special store where I buy it until the day before the party! I didn’t realize it would return to solid after warming though, guess I never let it sit around after warming it. Considering the amount of honey I need for the cake and frosting, I just bought a big jar of local (pasteurized) honey at the grocery store.