Hi all,

I was wondering if i would be able to half the BCT recipe, and would it still come out all right. As i mostly work with grams i don't want to make the hole batch and then be disapionted. And if i do have to make the hole batch can i then just freeze the rest and use when i need it.

Head is not working to well these days.
Thanks a lot.
Ana

I use Wilton's BC recipe and I've halved it before with no problems.

thanks llee815.

But i was talking about Dawn bc for her BCT.

Here's my guess:

The ingredients in most icing recipes seem simple enough that I can't see any "chemical reaction" type of reason they wouldn't work in any fractional quantities. If it were a baking recipe (where the chemical reaction of each ingredient is modified by the heat) that might be a different issue. But here's you're simply mixing stuff together.

I think the only reason you'll see the typical quantities listed is because you usually start with "a pound of" or "a cup of" butter/crisco and the rest of the ingredients are then measured to suit that. And you want to produce sufficient quantities in the end so you don't run out 4/5th of the way to icing the cake.

The only thing that might affect it is if the total ingredients in the mixing bowl at any stage is too small to be properly beat.

Perhaps one of school-trained bakers/chefs can chime in on this. They would have training specifically on the more technical/scientific "chemical interactions" side of things, i.e. "the lypid molecules bond to the enzyme found in...".

And according to Toba Garrett's book, all her BC icings have a "freezes for X months" indication, even the Swiss meringue which has egg whites and the cream cheese ones.

I have halved this recipe many times, and it works fine. Leftovers also freeze well.

Wilma