Yes I am using sharrons recipe. I swapped put three different brands of sugar, i use CK high ratio shortening and still have issues. Its not a heavy grit like when you mix crusting icing and get hard lumps its more like the icing is smooth in the mouth until you bite down then the grit happens. I love the texture of sharrons recipe but the bride and I can not stand that grit , I have even tried spinning my suger in the food processor to insure that there is no grit.
Is there a Buttercream recipe that is made from plain white sugar thta is cooked that can stand up to high heat and does not have to be refrig? I've been using it forever Works like a charm, without all the work. I've used Dixie's icing before, and while I didn't love the taste, it was easy to work with.
That's great about Sam's frosting. I had asked that on another post and everyone said no. They must have been talking abotu the Better Cream I might have to try it now.
So any other distributors that may carry this. I do not mind paying shipping if the icing crust well. Hi Tomay. Sometimes the Sam's employees get a little confused on their own products. If you asked for Rich's Bettercreme, most of the employees will look at you like you have two head.
If you asked for buttercream, you will probably get But-R-Cream. Since it becomes so firm, making changes or wiping away part of the icing late in the game can be difficult. But first, a little prep. Make sure your cake is baked, cooled, leveled and ready to go.
Just bring to room temperature before using. Give the buttercream enough time to set before adding other decoration or icings. Also use clear vanilla extract instead of the regular brown-tinted version.
Just know that extracts with a tint can also color your buttercream. Adding coloring to the buttercream is A-okay, but keep in mind that you might want to reduce the amount of liquid you add to the mixture.
Instead of milk in the recipe, you can substitute water, lower-fat milk or even cream. Just be sure to add the liquid a little at a time to make sure the consistency is right. The amount of liquid you add may vary a bit depending on the season, because humidity and heat can affect the texture. Stop the mixer. American buttercream, also known as crusting buttercream, is a perfectly stiff buttercream that crusts over so that when you touch it, it's no longer sticky.
Prep Time: 5 mins. Cook Time: 15 mins. Total Time: 20 mins. Serves: 12 cups. Calories: kcal. Author: Elizabeth Marek. Instructions Instructions Place shortening and butter in a stand-mixer with a paddle attachment and cream together until blended and smooth.
Scrape bottom of bowl often. Place some plastic wrap over the mixer to keep some of the powdered sugar from escaping while you mix. Add all the sugar one cup at a time on low until incorporated. Add vanilla, salt and milk and mix on low until blended and smooth.
Do not turn up the mixer or you will get air bubbles. Let it mix on low for 10 minutes so it's perfectly smooth. Cover bowl with plastic wrap until you're ready to use it. Store in air-tight container in the fridge or freeze it. Bring to room temperature and mix on low before each use. After the second batch is done, take some buttercream from the first batch and add it to the bowl mixing on low speed until the paddle is covered.
Let mix on low with the paddle attachment for 10 minutes until there are no air pockets and the texture is smooth.
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