I know I've seen this somewhere, but I can't seem to find it...
I remember that Antonia suggested letting the icing sit out (covered) for at least an hour.
Does anyone know - should it be colored before it "rests" or after? And is it better to cover the bowl with a damp towel or to store it in tupperware containers while it rests?
thanks!
Does she makes Italian Meringue Buttercream? If so, you have to let it sit in the fridge for at 30 minutes before using...
You can color it after it has reached the proper consistency when you mix... (after you add the butter and its smooth)
I believe she states to let it sit to allow the air bubbles to go away.You can color it after that by lightly swirling in the color so as to not add air back in.I think it was in her cookie tutorial.
so... does the sitting refer to the thinned icing or the icing in the thick stage?
Bonnie..
I'm not sure.I think it was for the thinned as this is the icing to flood with which gets the air bubbles.
Check out the cookie article that just got posted (she wrote it). I think she said to make it a few days ahead to let the air bubbles rise.
Use the thick icing for outlining right after it's made (no waiting needed!) OR thin the icing and then let it rest as much as you can covered with a damp cloth and a grocery bag overtop, NOT touching the icing though! Overnight is great, 30 minutes at the very least.
When you come back to it, you will see that the bubbles have risen to the top. Give it a few stirs softly with a clean spatula and then tint away.
BUT, if you are trying to achieve a dark intense colour like red or black, you will get better/darker/more intense results if you let the icing sit and mellow for an hour or so after tinting...whether thin or thick.
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