I'm (impatiently) waiting for my buttercream dvd to arrive but have a cake this weekend that i would like to do using her recipe for bc. I've read the recipe and watched it on youtube. My question is about the wedding bouquet...4 tbsp seems like a lot if i'm substituting it with just vanilla and almond extracts. Do you bump up the creamer and lessen the amount of extract? I appreciate any input
I use vanilla and bakers compliment and use 2 tablespoons of flavor and 14 Tablespoons of milk.
Just start adding more milk when the consistency isn't the way you want it to be.
I don't use the wedding bouquet flavouring at all - or any flavouring for that matter. I buy the liquid coffee creamer (not powdered) in a number of flavours and just use that. At the grocery store, I can get up to 6 or 7 different flavours of coffee creamer. Some of the creamers are not white-white (most are though), so they may affect the colour of the icing. I never care about that if I am going to colour the icing or cover it with fondant. However, if I want a really white icing, I use Irish Cream flavoured coffee creamer as it is white.
yes, do it the way you mentioned. and thank you for being patient while we were at ICES...
Thanks for all the suggestions