ThePurpleButterfly
Posted 25 Nov 2010 , 9:33pm
post #31 of 33
I use a BC recipe I got from the Cake Bible and it's to die for!!! I get HUGE compliments on it all the time! It's the perfect blend of sweet, buttery and vanilla-y. I've made it with other extracts too and it's quite versatile.
JackiesCreations
Posted 25 Nov 2010 , 9:46pm
post #32 of 33
An alternative you could consider to usalted butter is sno creme. I don't know if you have this where you are, as I am in NZ. This has a sour taste on its own, but once you add the icing sugar and desired extracts it tastes divine! It also does not melt (if the weather is very hot). My first time to use it this week and I love it!
Quote:
Originally Posted by wrightway777
If amping up the vanilla flavor use the best you can get your hands on. Steer clear of artificial. Try emulsions too.
Oh another store brand item (good to know for the American version of bc) to stay away from is Walmart powdered sugar. Their ratio of Conf sugar vs corn starch is "off" it almost (to me) has a strange dry burn smell to it - you might set your mixer on fire! Hee Hee!
If amping up the vanilla flavor use the best you can get your hands on. Steer clear of artificial. Try emulsions too.
Oh another store brand item (good to know for the American version of bc) to stay away from is Walmart powdered sugar. Their ratio of Conf sugar vs corn starch is "off" it almost (to me) has a strange dry burn smell to it - you might set your mixer on fire! Hee Hee!
*scratches head and taps fingers on desk wondering if this was the reason those few batches of bc turned out so funky*
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