I don't know your recipe, but usually if you overbeat buttercream (especially if whipping on high speed with the wire whip instead of the paddle, and if the beater/paddle isn't completely covered to the top of the blade), it becomes airy. Maybe your recipe has too much liquid. Is it just watery, or has it separated?
the first time I made a butter cream I have it well done, the second time it was a true disaster too thin in the third temptation, not at all successful, I would like some advice please, because I am new to this area! thank you for your help it would be really good!
the first time I made a butter cream I have it well done, the second time it was a true disaster too thin in the third temptation, not at all successful, I would like some advice please, because I am new to this area! thank you for your help it would be really good!
it really depends on the type of buttercream you're referring to.
American BC (powdered sugar + fat)
Swiss and Italian Meringue buttercream (egg white meringue + sugar + fat)
so many other kinds too that i'm not familiar with yet (e.g. custard-based)
if you can post or link us to your recipe, many people here can help with more insight
the first time I made a butter cream I have it well done, the second time it was a true disaster too thin in the third temptation, not at all successful, I would like some advice please, because I am new to this area! thank you for your help it would be really good!
it really depends on the type of buttercream you're referring to.
American BC (powdered sugar + fat)
Swiss and Italian Meringue buttercream (egg white meringue + sugar + fat)
so many other kinds too that i'm not familiar with yet (e.g. custard-based)
if you can post or link us to your recipe, many people here can help with more insight
I think it was an Italian Meringue - 2 egg whites, 125g of sugar, 125 of butter. Voilà!
I think it was an Italian Meringue - 2 egg whites, 125g of sugar, 125 of butter. Voil�!
i love this video by Warren Brown of CakeLove:
he offers great techniques and i have yet to flop this version of IMBC ... I have flopped many others!
i love this video by Warren Brown of CakeLove:
he offers great techniques and i have yet to flop this version of IMBC ... I have flopped many others!
Thanks! I'll have to try it and do exactly like he does, then we'll see!
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