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Posts by kimmisue2009

Mine is really simple, but I was proposed to twice because of it....1 pound salted butter2 packages cream cheese2 pounds powdered sugarheavy whipping cream - amount depends on desired consistencyI just let the butter and cream cheese soften until I can beat them together. Then, I sift in the powdered sugar a bit at a time. The cream goes in just whenever. And that's it!
Oh wow. The second I read the title of your post my brain went "duh! for the minis!!! why didnt I think of that?!?!" I make tons of cupcakes and HATE trying to transport them. That is a fantastic idea! Welcome and thanks for sharing!!! (I like the exclamation points!!!)
Although I dont think melted chocolate could ever hurt anything, I have never tried it. I did want to let you know that when I make chocolate buttercream I just add cocoa and, instead of adding salt, I use salted butter and leave out the salt. For some reason, it seems bland to me when I do it the regular way. I have no idea why and it might only be a personal preference, but I thought I'd at least let you know. Happy Thanksgiving!
Thanks y'all! Apparently my fears were unfounded!
Thank you! I am no longer afraid! Tonite we have cake!!!
Do you beat it again? Or just stir it up?
I finally decided to try freezing it instead of throwing it out or having too much cake at once. But now, I'm scared of it. I keep looking at it, but whenever I've needed batter, I just made new. Do you thaw it in the fridge? On the counter? Will the cake still rise? It keeps staring at me like "Go ahead - thaw me. I dare ya." At the very least, I want my Tupperware container back!
Cool! Thanks bunches!!!
Dang! When I saw the topic I was all excited about telling you about this - but you already know. You can also tie a fork to the top for easy eating! This is one of the best ideas ever - do you know who gets the credit for the original idea?
After it has come to room temp, I chill mine in the fridge sitting in a bowl of ice water for about an hour. It whips up beautifully.
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