Is there a way to firm up FMBC? I made it a few days ago for the first time following this recipe: http://leitesculinaria.com/2860/recipes-chocolate-mayonnaise-cupcakes-butterscotch-frosting.html
The frosting turned out so soft I can't even pipe it on cupcakes. I know it is not supposed to be near as stiff as SMBC, but I don't think it should be soupy either?? Is there anything I can do to save it?? Thanks in advance!!
Maybe try popping it in the fridge for a while let it firm up then just give it a little whip again...well that's what i do with my meringue buttercreams..
I have had it in the fridge for 2 days, I would compare it to the consistancy of a pudding... Should I make a batch of SMBC and add some of this to it for the flavor? The flavor is divine, just not good for anything right now as is....
I have had it in the fridge for 2 days, I would compare it to the consistancy of a pudding... Should I make a batch of SMBC and add some of this to it for the flavor? The flavor is divine, just not good for anything right now as is....
Yes....do some SMBC and just mix some of it in...
The french buttercreams I am familiar with are made like IMBC except it uses the yolks or it can use the whole egg. The recipe I use is perfect for piping and smoothing. There is another thread going on now about french buttercream. My recipe is on there.
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