Canned frostings can be good in a pinch
To many people, it's the thick, creamy swirls of vanilla frosting that are the best reason to say “yes” to a cupcake or slice of cake. That icing is sweet, luscious and decadent. Add sprinkles and it's a party.
Those who own a mixer and don't mind the mess can whip up a vat of frosting in minutes, but when time is short — as it so often is — pre-made frosting will get the job done fast.
Typically sold in short cardboard containers, ready-to-spread frosting comes in lots of tempting flavors, plus some interesting “keto” options, but for this taste test, we stuck with vanilla, hoping to find an all-around workhorse worth keeping in the pantry.
Our search turned up several options, including six brands that can be found on most store shelves. Taste was our top criterion, followed by texture — spreadability in particular. While most brands benefit from a good stir or a quick whip in a mixer, others are hopelessly greasy or sticky.
Good pre-made frosting is velvety smooth and fluffy, with such a delicious balance of vanilla, sugar and salt that it's nearly as tasty as homemade buttercream. Bad frosting is gritty, greasy and so sticky, it's hard to get it out of the carton. The worst leave a powerful bitter aftertaste that's hard to forget.
Here's the scoop on the most creamy, vanilla-forward frostings — and the bitter, inedible concoctions to avoid. Nutrition info refers to 2 tablespoons.
Fresh peas, green garlic and runny eggs lift this whole grain breakfast to springy, savory heights. It will also give you energy throughout the day.
Springtime Breakfast Bulgur
Serves 3
INGREDIENTS
1tablespoon plus 1teaspoon butter, divided 4stalks green garlic, white and light green parts thinly sliced
1 cup shelled peas
1 cup bulgur wheat
1 cup boiling water
Salt and pepper
3 eggs
¼ cup minced fresh chives
Half a lemon
DIRECTIONS
Heat 1tablespoon butter in a medium skillet over medium heat. Add the green garlic and saute 3minutes until softened. Add the peas, bulgur and boiling water and season generously with salt and pepper before covering the skillet and turning off the heat. Allow to sit for 10minutes until the bulgur
fully absorbs the water.
When ready to eat, carve out a hole in the center of the skillet by moving the bulgur to the sides. Turn on heat to medium-low and heat 1teaspoon butter in the center of the skillet. Add the eggs to the center (being careful not to break the yolks), cover the skillet, and cook for 2to 3minutes until the egg whites are set.
Serve immediately, garnished with chives, salt, pepper and fresh squeezed lemon.