Necesito Urgentemente Consejo

Español By moirat Updated 19 Apr 2015 , 12:56pm by moirat

moirat Posted 15 Apr 2015 , 12:49pm
post #1 of 5

Boda al aire libre en un parque,en el mes de agosto, que frosting me recomiendan. la persona no desea fondant en el cake

4 replies
moirat Posted 15 Apr 2015 , 12:51pm
post #2 of 5

pido excusas x tantos mensajes lollll me decia k el server no funcionaba y ahora veo k los tiro 3 veces.. 

lovingcupcake Posted 15 Apr 2015 , 1:54pm
post #3 of 5

Yo te recomiendo el cream chesse butter cream sabe riquisimo y le puedes añadir color si haci lo desea tu cliente amiga 

Apti Posted 15 Apr 2015 , 11:00pm
post #4 of 5

Cuales su pais?  No es posible obtener ingredientes especifica en algun paises.  Yo no recomendar queso crema glaseado porque queso crema glaseado no deben estar a temperatura ambiente por más de 2 horas.


Hey una receta muy bien para los dias caliente:  Indydebi Buttercream

(pardon, la receta es en ingles....es necesario traducer)   Si ud tiene preguntas, llega un PM.

(pardon mi espanol...estoy aprendiendo espanol in una escuela adulto)


INDYDEBI CRISCO-BASED BUTTERCREAM--(Excellent for hot/humid areas):

(IndyDebi is a very experienced decorator/caterer: http://cateritsimple.blogspot.com/)
Single Batch Recipe:

1-1/3 cups Crisco (BETTER: store brand shortening with 3 grams of trans-fats, or BEST, a specialty cake supply product called high-ratio shortening. As of 2010 Crisco no longer contains trans-fats.)

1/3 to 1/2 cup milk, depending on consistency needed
3 Tbsp powdered Dream Whip (powdered whipped topping mix made by Kraft Foods)
2-3 Tbsp clear vanilla, depending on personal taste (optional: almond extract, or lemon extract )
2 lbs. powdered pure cane sugar
IndyDebi says: “There's no wrong way to mix this. I usually mix all but the powdered sugar & milk for a minute or two, then gradually alternate the sugar & milk, but the only reason I do this is to avoid the "sugar-splash" factor. The longer the mixer runs, the smoother it gets. Sifting the powdered sugar before blending helps with smoothness but is not necessary.”

NOTE: Based on recommendations from other users of her recipe: 1) I make a double batch so the beaters are totally immersed to avoid air bubbles, 2) I beat the shortening, milk, Dream Whip, and vanilla for 10-15 minutes BEFORE I add the powdered sugar. I refrigerate or freeze leftover icing.


My cousin RICKI'S CRUSTING BUTTERCREAM that she's used for 30 years in hot, humid Kansas:
Ricki's Crusting Buttercream (high-heat, high-humidity)
1 cup + 4 TBSP water
2 cup Crisco (use high-ratio shortening if you have it)
½ tsp popcorn salt
1 tsp butter flavor
1 tsp almond extract
2 tsp clear vanilla
8 tsp meringue powder
4 TBSP cake flour
1 cup corn starch
4 lb. C&H sifted powdered sugar
The recipe above is a double batch. Any leftover icing will be ok in the fridge/freezer.


moirat Posted 19 Apr 2015 , 12:56pm
post #5 of 5

Muy agradecida x las sugerencias

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