the boy (age 8) thought it would be nice to make cupcakes this
morning, so we made white cake & put strawberry buttercream frosting
on them, all from scratch.
i had to break 5 eggs to get the 4 egg whites, because one went on
the counter instead of in my bowl. oops otherwise, everything went
along nicely. i definately recommend having all ingredients laid out
before starting, especially when baking with a child.
however, due to the 'testing' of freshly baked cupcakes by the boy &
his father, i had 14 to frost instead of 2 dozen, so i have excess
frosting, about 1.25 cups. can i freeze strawberry buttercream or
should i just refrigerate & put it on pancakes for breakfast
tomorrow?
oh, & a recipe that takes 5 yolks would be handy as well.
thanks
lee