I just tried a new buttercream that called for cornstarch. The recipe is basically 1 c shortening mix with 1/2 cup hot coffee mixed and 1/4 c cornstarch then add the PS. It came out ok. My son loves it and it is not tooo sweet and not tooo greasy. Now it has been a few hours and I have in a bowl. It look like a big blop or a thick paste (if you know what I mean). I think I will have to rewhip it when I an ready to decorate the cake tomorrow.
Do any one use cornstarch in their buttercream or what does the cornstarch do?
The buttercream taste much better than the rest I have tried it just that it look weird. I am going try WASC buttercream next. I am in search for that right buttercream.
I use it all the time. Works great. Check out my recipe: http://www.cakecentral.com/cake_recipe-2523-0-Julies-Less-Sweet-Buttercream-Frosting.html
Instead of the flour, I use cornstarch.
Makes it less sweet. I always re-whip my frosting before putting it on a cake anyway so I'm not sure if it actually would need it. I don't think so.
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