Baker's Buttercream Questions

Baking By lainee Updated 15 Apr 2006 , 8:25pm by Edibleart

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lainee Posted 15 Apr 2006 , 4:34pm
post #1 of 5

Has anyone made the baker's butter cream without freezing it? What does freezing it do?

I have a similar recipe but it calls for twice the butter and no crisco, and a cup of milk instead of water.

4 replies
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StandingForJesus Posted 15 Apr 2006 , 5:14pm
post #2 of 5

I'd like to know the answers to this too.

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cheekysweets Posted 15 Apr 2006 , 5:37pm
post #3 of 5

Freezing it makes it stiff enough to decorate with if it is room temp it is the consistancy of room temp butter.

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morjewel Posted 15 Apr 2006 , 5:41pm
post #4 of 5

I made this buttercream too. I froze it and of course it was too hard to even use. Next time probably would chill it not to the point of freezing it. Would that work?

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Edibleart Posted 15 Apr 2006 , 8:25pm
post #5 of 5

I also wondered how long this icing can sit at room temperature?

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