4
replies
FromScratch
Posted 27 Jun 2007 , 1:11am
post #3 of 5
If it's not thick enough.. how do you fix that?
snarkybaker
Posted 27 Jun 2007 , 3:22am
post #4 of 5
If it's not thick enough the best way to thicken it is to let it rest in a cool (70ish) room.
I use italian meringue buttercream quite a bit. You really ought to refrigerate it until within 2 hours of eating, preferably less. It pipes just fine. The only thing is that it's more sensitive to warm hands. I tend to have that problem by the time I get to the last in the tube and it turns the frosting a different color
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