Would Using A Stainless Steel Bowl Change Icing Consistancy?
Decorating By Roxybc Updated 26 Aug 2009 , 1:59am by Rylan
I always use a hard durable plastic bowl, never stainless. Could that have been my problem with the kitchenaid mixer changing the consistancy of my icing?
In a word, no.
I've made icing in glass, plastic, and steel, and it's never affected my icing consistency. What COULD be affecting it are humidity, whether or not you keep the bowl covered as you mix, and how much air you're beating in. Most likely culprit if you're finding a difference between your hand mixer/hand mixing and your kitchenaid is the speed at which you are beating it, because that adds more or less air to the icing.
Try to make sure your icing is high enough to cover the blade in your KA = you get a lot less air that way. I only use stainless.
Hmm, it could be the humidity for some reason, although this has never been a problem for me before. I was reading the instruction booklet and it was meantioning the different names for the speeds, but my mixer only has speeds 1-10 listed on it, but I couldn't find any explanation as to what number corrisponded to which speed.
I ended up adding a bit more butter to it, and the icing came out a bit fluffier. I'm off to bed now - it's 1:15am here in London. I'm making the cupcakes tomorrow night, and will beat the flavourings and colors into the icing tomorrow, so perhaps more air will whip into it tomorrow.
Is it ok to leave my bowl of buttercream at room temp over night as long as it's covered?
Try to make sure your icing is high enough to cover the blade in your KA = you get a lot less air that way. I only use stainless.
Well, I'm wondering if I need a smaller bowl for the mixer. I wasn't aware until an hour or so ago that smaller bowls were available, but the batch of icing I'm making will ice about 20 cupcakes using a large Wilton Tip
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