Indididebi Buttercream Question Asap.
Baking By bostonterrierlady Updated 30 Jun 2010 , 4:16pm by honeyscakes
Every time I read that someone walks away from their mixer, I have flash backs to a few years ago when I did that...let me just say the mixer decided to "hop" right off the counter and smash into the floor. Yep...it does happen. The good news is that I got a brand new Kitchenaid as a result 
Every time I read that someone walks away from their mixer, I have flash backs to a few years ago when I did that...let me just say the mixer decided to "hop" right off the counter and smash into the floor. Yep...it does happen. The good news is that I got a brand new Kitchenaid as a result
How did the floor make out?
Luckily the floor was vinyl so it took the impact pretty well. Had it been tile or wood...one could only imagine...but based on the way the mixer "bounced" on impact, I would say the mixer wouldn't have been the only thing that needed to be replaced.
That's hilarious. 
Probably not so funny at the time though. I was always afraid of that with my old mixer b/c it would "walk". My new KA stays still and does its job 
.
WASAC was better after letting it fully cool and "air out". Still a bit sticky but I colored the batter and think it may be a titch overmixed creating gluten from the flour. 
mamawrobin, you guys dont' need me .... you got it covered very well!
Crusting is a ratio of sugar to fat. If you increase the fat, you have less crusting. Here's how I remember: Fat is slippery .... adding more fat will make slippery icing ... slippery icing will slide off of the cake, especially in heat. Which is exactly the problem I always see when people use 1:1 fat/sugar ratios.
With this icing, I can even add more milk to make it thinner (like for crumb coating) and it will STILL crust fine because I haven't changed the fat/sugar ratio.
Mamawrobin ... keep up the good work!
DEBI!!!! YOU ARE AWESOME! THANKS FOR THAT AWESOME BUTTERCREAM!!!!
Mamawrobin...she is hands down AWESOME!!!! she REALLY got your recipe and method down
The sugar/Fat ratio information is something you taught me while replying to one of my emails...I WILL TAKE YOUR ADVICE TO THE GRAVE WITH ME!!!! A priceless lesson I learnt and I will share it with anyone who needs help!!! you gals are angels in disguise!!! WE LOVE YOU!!!!!!!!!!!!
-h
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