I made a batch of this last night, it is yummy but doesn't crust, can I add something to make it crust? How long will it keep in the fridge? I think it would be good for cupcakes. TIA
Whipped Icing III
1 cup WHOLE milk
4 tbsp Robin Hood all-purpose flour
1 cup SUPERFINE sugar
1 cup soften SALTED butter
1 tsp McCormick vanilla or almond extract
That recipe won't crust.
Crusting is based on the sugar to fat ratio in buttercream. There is not enough sugar in this recipe to make it crust.
Is it a cooked icing?
yes it's the cooked icing.
I didn't think it would crust which is a shame but wow it's delish
I much prefer a non-crusting icing. I think it's much easier to work with.
so what would be the best method to smooth the icing? I usually use VIVA,
and could I make a frozen transfer with this icing? thank you
I believe those that use a non crusting icing would say use a hot spatula to smooth it.
I asked about cooked, because as far as I know none of the cooked icings crust.
As far as the FBCT transfer, my guess is going to be no. But you can test it out. Take some pipe it on a piece of wax paper or parchment paper and stick it in the freezer. You are looking to see if it gets hard, and if it can be pealed off the backing.
Thanks for all the help, I'll do a test FBCT tonight just 1 more question, how long do you think it would keep in the fridge? thanks
I am not sure how long it would keep. Hopefully someone else can answer that one.