Why The Dollop Book of Frosting Is A Great Addition To Your Cookbook Library

August 07, 2013

How many cookbooks do you own? 5? 10? 20? More? Could your kitchen rival the cookbook section at your local Barnes & Noble? I personally own only about 5 cookbooks right now but that number is gradually rising. I’ve loaned a lot of my older ones out and they just haven’t made their return. They must’ve found more attentive homes. Now how many baking cookbooks do you have? Is there a frosting cookbook included in that number? I didn’t think so. And that’s the #1 reason why The Dollop Book of Frosting: Sweet and Savory Icings, Spreads, Meringues, and Ganaches for Dessert and Beyond is the perfect addition to your cookbook library! A frosting cookbook, you have not! The other Top 5 reasons are as follows:
  1. Vanilla Buttercream. STOP BUYING JARS OF ARTIFICAL BUTTERCREAM. Sorry for yelling. It’s just that vanilla buttercream is SO gosh darn easy to make. And the recipe in this cookbook is the PERFECT vanilla buttercream. Just ask the Dollop fans. And Cass. Ask Cass. Better yet, ask her 5 year old. 5 year olds are nothing but honest.
  2. Peanut Butter Buttercream. This is the frosting that Candice Nelson compared to her own famous Sprinkles cupcakes that one time I won Cupcake Wars. Haven’t seen it? This is also the frosting that has made many a man swoon. Don’t believe me? Test it. If your man doesn’t swoon when you feed him this peanut butter frosting I’ll personally call you to apologize (for his lack of taste).
  3. Gingersnap Stout Frosting. Gingersnap cookies + Stout (beer) + Frosting = A PIE. Yes, really. I’ll show you how. (When you buy the book.)
  4. Cookie Dough frosting. How do you take cookie dough up a notch? You turn it into a frosting. How do you take it up two notches? You turn it into a bakeable frosting that transforms into chocolate chip cookies when placed in the oven. How do you take it up three notches? You then frost the cookies with the same frosting that you baked the cookies with. Wrap your head around that doozy.
  5. Strawberry Champagne Frosting. The King and the Queen of the celebration frosting! Wedding? Shower? Bachelorette soiree? This frosting screams ‘party time’. As a bonus I’ve created a Champagne Cake Bite with Raspberries recipe to pair beautifully with this royal frosting. Hand this recipe off to the bakery catering your wedding and ask them to do as you say (and maybe add “please”).
As if 5 reasons aren’t enough to add The Dollop Book of Frosting to your cookbook library, I’ll give you one more. There are 40 more frosting recipes plus supplemental pairings and “extra sweet” ideas for your frosting uses included in this cookbook. It’s more than a cookbook; it’s a frosting bible. Did you get your copy yet?  

Leave a comment

Comments will be approved before showing up.