by Linda C » Wed Dec 19, 2007 12:55 am
I have my grandmother's jam cake recipe and while the cake is wonderful, the icing is always chalky or gritty. It's the typical brown and white sugar, butter, cream cooked to soft ball stage, etc. A caramel/penuche type frosting the old fashioned way. I realize that it's possible to make an uncooked frosting, but it doesn't taste as good. Does anyone have any ideas about how to make it work or would you like to share a good frosting recipe? Thank you!