Perhaps your homemade buttercream frosting is always a disappointment: too thick, difficult to spread, cloyingly sweet and not much else. Perhaps you shake your fist and yell, “Lies!” at the television every time a commercial for canned frosting comes on, with footage of eminently spreadable, fluffy frosting. Perhaps you think such frosting is a myth, impossible to recreate at home.
You are wrong. In this video, Slate’s food and drink editor shows you how to make perfect, delicious frosting. You just need one special piece of equipment, and you need to remember one tip.
For more on the power of frosting, check out Slate’s recipe for carrot cake.
TODAY IN SLATE
The Ebola Story
How our minds build narratives out of disaster.
The Budget Disaster That Completely Sabotaged the WHO’s Response to Ebola
PowerPoint Is the Worst, and Now It’s the Latest Way to Hack Into Your Computer
The Shooting Tragedies That Forged Canada’s Gun Politics
A Highly Unscientific Ranking of Crazy-Old German Beers
Welcome to 13th Grade!
Some high schools are offering a fifth year. That’s a great idea.
The Actual World
“Mount Thoreau” and the naming of things in the wilderness.