Can Sleeve Fillings Be Blended With Bc Successfully?
Baking By sugarMomma Updated 25 Jan 2010 , 8:18pm by sugarMomma
I want to make a strawberry cream type filling using a sleeve filling, which type of BC would be best and when is it added in? I use SMBC as well as PS based BC, or would a cream cheese icing work?
I tried mixing raspberry filling with SMBC but it gave it a strange consistency, but it was leftover week old SMBC so maybe it was the time or way in which I blended it.
Thanks for the tip. What proportion of sleeve filling to BC would you use?
I just made a cake (choc) with raspberry/buttercream filling it came out perfect. I used Colette Peters SMBC, and seedless raspberry jam. She wanted a strong raspberry flavor so I used about 7-8oz of jam to...I don't know about 3- 4 cups of SMBC. It was strong, but the consistency was great.
So if I mix it with SMBC should I fold it in after the icing is done whipping, or should I add it right after incorporating the butter into the meringue?
Martha Stewart has a recipe using strawberry preserves but adds it right after the butter. Makes me nervous to do this before the "curdled" stage, just because I have only made SMBC a few times.
So if I mix it with SMBC should I fold it in after the icing is done whipping, or should I add it right after incorporating the butter into the meringue?
Martha Stewart has a recipe using strawberry preserves but adds it right after the butter. Makes me nervous to do this before the "curdled" stage, just because I have only made SMBC a few times.
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