Salvaging a frosting disaster?
I am in a foreign country where my grasp of the language is tenuous at best, and was attempting to make a basic american buttercream frosting but instead of icing sugar I accidentally acquired a bag of superfine sugar mixed with pectin (apparently for jam-making, I have since learned!). Naturally I didn't figure this out until I had added this weird sugar to my butter and vanilla, and now I've got this weird hard lump of butter and sugar. Anything I can do to repurpose this sweet lump? (Maybe add oats and try to turn it into a crumble topping?) Butter and vanilla are so expensive and I'm kicking myself.
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3 Comments
But it sounds like it gelled and maybe you could treat it like a fudge of jelly candy.
Chill a bit, cut in bite-site pieces, dust with some pulverized nuts or a ground spice (single or blended) you like. Stir in an air-tight box while you eat it