I'm really interested in trying that recipe, don't seem to find any review about it, any of you cakers tried it? any feedback?
I can tell you that I used it on a Pumpkin Layer cake last week for our son's birthday dinner and our guests went wild over it.
Its really light-it was just an iced, 3 layer cake with Fall candies and jimmies scattered across the top-so while I didn't decorate/make flowers, etc. with it-it worked like a dream to ice the cake.
Infact, my brother called this morning while shopping and asked me what was the name of that "meringue stuff" that you needed for that recipe as he wants to make it.
great! I just tried it but the meriunge never formed a peak, so I didn't waste my high ratio on it. was that because I had oil on my mixer bowl/wisk? it's a KA so that's the only reason I could think of. any idea?
I've never had that problem but what you suggest could be highly likely.
Wash the bowl and whisk really well with a good liquid detergent and hot water and then rinse them very well in hot water, or run through a complete dishwasher cycle.
Try it again-I think you'll like it!
Where is the recipe to this?
don't know if they will block the link but here it goes:
then click to Chef Leah's adaptation of Charlotte's Whipped Cream Buttercream
I wash my cake utensils in dish soap and white vinegar. This will remove all traces of oil.
foodguy and sweettreat101 you guys been a great help
My pleasure-I hope you try it and enjoy it as much as we did.
Hi - I have made this frosting a couple of times with success, but recently it just doesn't seem to fluff up like it used to, its kind of a thick runny frosting if that makes sense - kind of cake batter texture, and i am not changing anything. Any idea what could be the problem? i have added a little less powdered sugar this time as I am about 80g short and its too late to go out to the shops - could that be it?!
Read more at http://www.cakecentral.com/forum/t/675837/anyone-know-about-charlottes-whipped-cream-buttercream#EpbSWrtGD8TLSJQj.99