Better Vanilla Frosting?
I've made swiss buttercream and milk roux frosting in the past, but I plan on making a simple vanilla frosting for my niece's birthday cake. I use confectioner's sugar, butter, vanilla and milk or half and half but I'm wondering....has anyone come up with something to add that takes away the metallic taste of the sugar? (I've tried the cooked confectioner's sugar vanilla frosting recipe in Joy but I didnt care for the consistency)
Plus, I've read that some process granulated sugar in the food processor until it becomes powder. Has anyone tried this in this type of frosting?