@crocs-to-a-knife-fight thanks for that. i did do my best to rectify it asap which is (i guess?) all i could do, so whatever's going on i hope they're okay.
also. okay. frosting is such a contentious topic. every time i make baked goods these days i go "you know what would go great with this batch of cookies/cupcakes/etc? some frosting/icing." and then i look up a recipe and it's always way too many servings for my purposes and i'm not good at math so it's too much to scale down but i'm usually good at eyeballing ingredient amounts when i'm cooking, so even though baking is totally different, i'm like "i could eyeball this." then i end up with the runniest icing in the world and it's happened like five times! why do i never learn! and i've been using frosting and icing interchangeably here which i… don't think is right? what a world we live in
hjjhdfjhdf see, i don't have a scale down problem. i bake for my family, which is three hungry friend children who run us out of sweets, and my parents who don't like cupcakes but eat my other things. my problem is that i usually double or triple, especially when i'm baking for the neighbors too, or when i would bring things to my now ex bfs family
also if your icing is runny, add more powdered sugar! same with frosting too in general, though be careful cause if it turns out you messed something else up, then you're just gonna end up with a cavity inducing mess lmao