Tried buttercream from a can vs. homemade for a birthday cake last weekend - never going back

I made my nephew's cake on Saturday and ran short on time so I grabbed a can of store frosting as backup. Used it on half the cake just to see. The homemade batch took maybe 15 extra minutes but tasted way better and held up in the fridge without turning into a mess. The canned stuff got all grainy and slid off the layers. Has anyone else done a side by side test and regretted the shortcut?

2 comments

2 Comments

elizabethn5616d ago

Losing it over canned frosting sliding off the layers. @west.anna is totally right, 15 minutes for a real cake is nothing. Can't believe people defend that goopy garbage.

west.anna16d ago

Exactly, homemade is worth the 15 minutes every time.