Confectioner's sugar frosting: I've made it for ages, but this time it was gluey.
It pulled out little chunks of the sides of the cake, "refusing" to leave the spatula and/or pulling off the initial "crumb layer" of frosting, leaving ugly blank patches, which fought being filled, as the frosting just kept pulling back whatever it touched. I sifted the sugar this time AND used cream instead of milk ...but that couldn't explain it, could it?
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