This post is sponsored by Salted
If you’ve been around here for more than a hot minute, you know that I’m not the most experienced when it comes to the kitchen. There’s actually a knife rule in my house and it goes along the lines of “Colleen isn’t allowed to cut anything unless it’s with a butter knife.”
Trust me, after making bloody kabobs a few years ago, I’m totally on board with the no-sharp-knife rule. Cory’s really wanted to enroll us in a knife skills course, or a cooking class of some sort, but that gets expensive. Seriously, I’ve looked into it: culinary school would cost me a casual $50,000 and one stinkin’ cooking class would cost me about 100 bucks. Hell, I was in a fancy store that rhymes with Schmilliam Schanoma this weekend and saw a cookbook for $50.
All I have to say is: thank goodness for the internet. More specifically, thank goodness for Salted.
If you’re unfamiliar, Salted is an online cooking school with over 75 of the best chefs from across the country giving demos on all things cooking. It’s basically the Netflix of the culinary world and it.is.awesome.
While Cory is chomping at the bit to try all the skills classes like butchering techniques, I wanted to start with something a little
safer more familiar: baking.
I can’t say enough good things about the quality of all video tutorials found on Salted . I’m a visual learner, which is why I tend to balk at recipes that have tons of steps and directions because I get lost in them; so what I think is super cool about Salted is that all members have access to a VIP chef hotline that provides an answer to any culinary question in under 30 minutes (!!!) WHAT?!
Thankfully, I didn’t need the chef hotline this time around when I tried out the cream cheese frosting tutorial. I’ll be honest, I normally just buy frosting, but after realizing how easy it is to make, I figured it was worth a shot.
The chef, Olivia O’Neal, said that often times homemade cream cheese frosting ends up slightly chunky because the butter isn’t the same temperature as the cream cheese. Good to know, Olivia. Good.to.know.
Another tip she suggested was sifting the powdered sugar, no matter how fine the bag claims it is. Again, it was all about the chunk factor. Olivia, like me, considers herself to be a frosting person, so she goes the extra mile to achieve the creamiest of frosting. If Olivia sifts, so do I.
See those sugar chunks? Olivia says to toss ’em.
By taking the extra steps outlined in the short, easy tutorial, I made the best cream cheese frosting ever. Really. As in, I’m never buying icing in a tub again (unless it’s funfetti.)
What’s next on my culinary journey? Probably the homemade pop tarts. Ohmygod they look so good.
I’m super excited to share that the first 25 readers to use this link and the promo code LUNCHBOX will get 3 FREE months of Salted! Happy cooking, friends!
Thank you to Salted for sponsoring this post, and thank YOU for your support as I continue to work with really cool brands.