I used to work as an event planner for weddings, so have tasted my fair shair of frostings. I dislike overly sweet and need more flavor outside of just sugar. Only one pastry chef made an icing I was excited to eat but she guarded her recipe with her life and would not share. Luckily, I found this recipe tucked away in an old Real Simple magazine and it is EXACTLY what I remember, if not better. It is perfect and pairs well with any kind of cake or muffin: carrot, pumpkin, red velvet, etc. and I've even had success with this icing on the tops of breads too: parsnip, zucchicni or date. -- posted by SweetnSaucy
from Food.com: Newest recipes http://ift.tt/1PKO5yT
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