Awesome....can you do that AFTER you whip it or do you have to keep it slow through the whole mixing process from beginning to end?
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Is there really a good tasting and easy-to-use fondant recipe out there? I don't like marshmallows so maybe that's the problem. I have tried many recipes that claim to taste good. While they may not be as nasty as Wilton, they have never risen to the level of "good" in my opinion.
You should start a new thread for this question, as it is really off-topic. But do a search for Michelle Foster's Fondant. I use it exclusively, and love the taste, though I do add more vanilla.
I agree both have their place, if you need a non dairy buttercream then there are some pretty tasty margerines on the market. I just disagree that people use butter because they are used to it, they use it for many other reasons, the most important one is that butter is better in taste, consistency etc.
When it comes to food, I think freakiness is pretty important. I like my food, or at least what I sell as food, to be pretty low on the freakiness scale.
I think it's partially that people are just used to using butter; that's what they know so that's what they use. Margarine also has a negative stigma to some, so even though a margarine-based BC recipe may be equivalent or superior, they will stick to butter so they can advertise that they use "real butter".
It's not because people are used to using butter, it's a superior product to margarine :/ Margarine is coloured and flavoured to imitate butter. They are usually salted and margarine icings are usually also softer at room temperature. Butter is churned from cream, margarine is made in a freaky lab.
Here is the link to the article explaining that technique:
This link no longer works, and I need all the help I can get. I want buttercream that smooths and stay where I put it.
Yes, I always crumb coat. My latest frustration--One minute I was merrily using the bench scraper to smooth the sides, and everything looked like the tutorials, the next minute it became so dry it started peeling up. Maybe I am just too slow. I used the Viva towel to smooth, and it looked pretty good. Then, after sitting for an hour in the frige, it bulged at the bottom and some at the top. I was using Edna's Crusting Cream Cheese Buttercream. I don't know if I thinned it too much or not enough.
I've never used that kind of buttercream but if its coming up off the cake like that I'm thinking it needs to be thinned more so its easier to spread. As far as the bulging goes I'm gonna post a link on here to a thread about how to stop bulging from happening. Hopefully this helps if not let me know and ill try to help you more.
Ah, so maybe I didn't smoosh the cake enough? I will try this--and thinning the icing.Thank you so much for your help. Will let you know how it turns out.
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Hey.. I have a question... I made a buttercreame frosting with a recipe i found but it was too sweet... And then i looked up other recipes but each and everyone has like 400gr of powder sugar... but it is too much for just 12 cupcakes.. I tasted it and i couldnt eat anything sweet for three days! And i LOVE sweet.. Pleaaase some advice??? :)