I wanted something sweet after dinner last night, so I made some delicious frosting for graham crackers. For the frosting, I mix butter, vanilla extract, milk, and powdered sugar.
I’ve been experimenting a little with the order of mixing. I’ve been melting the butter, then trying to decide what to mix in next. If I add cold milk, that will make the butter coagulate, right? I’ve tried a few approaches:
mixing the powdered sugar with the butter before adding the milk, or
warming the milk along with the butter, or
adding only little bits of milk to the butter at a time and stirring vigorously
Honestly, I can’t really tell a difference. It just tastes like sugar. Mmm… sugar…