Just wanted to let everyone know that we no longer have to keep searching the forums looking for cakemanOH's hi-ratio b/c recipe.
It's now posted in the recipes section as "Brite White
Buttercream Icing."
Also includes several variations and tips.
I'm doing the happy dance
http://www.cakecentral.com/cake_recipe-2375-Brite-White-Buttercream-Icing.html
P.S. Forgot to add that I add one stick of butter (in addition)
to all the other ingredients. Really melts in your mouth!
(This variation is not mentioned here, but is on one of the
previous threads.)
do you know what all those specific ingredients do that make it different? it says to not substitute...i dont even know what half of them are or where to get them...ive got to try it since ive heard so much rave about it- thanks!
This recipe is slightly different from what CakemanOH has posted before. But I'll definately make the changes and see what happens.
I'm confused about one thing though. When it says you can add cream cheese or butter, you also have to add an extra 1/4 cup powdered sugar. So, during which process would you add these ingredients? Do you add them during step 2 of the recipe?
I'd add the cream cheese or butter with the hi-ratio shortening. (Step 1)
The extra p.s. would go in with the rest of the p.s.
(Step 2)
Although it does read like you add the p.s. to the softened, whipped cream cheese and add to already finished icing. But I just don't think that would incorporate as well as adding it per above.
I've always added my butter along with the hi-ratio, without additional sugar and it's been great!
I also, always use light cream in place of the water.
That's what I thought the instructions meant. Thanks for the input JanH. As the kids would say, "you are the bomb"
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