Rewhiping Bc...

Baking By WhenTalentsCollide Updated 2 Jul 2011 , 5:03pm by kakeladi

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WhenTalentsCollide Posted 1 Jul 2011 , 1:12am
post #1 of 6

I typically make my BC in advance for what i will need for the week and store in an airtight container in the refridgerator...

I tend to make mine on the medium consistency side, and really seems to stiffen up after it's cooled...

My question is what is the best way to rewhip the quantity i intend to use...? Should i remove it from the fridge and allow it to soften naturally or should i do it mechanically...? and if so, how do you approach that...?

5 replies
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Unlimited Posted 1 Jul 2011 , 1:34am
post #2 of 6

Naturallyif you've planned ahead and have the time. Stir by hand with a spatula to remove air bubbles if necessary. I wouldn't rewhipunless it's too dry and more liquid is needed.

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Navyempress Posted 1 Jul 2011 , 1:53am
post #3 of 6

What kind of BC do you make? You would treat a meringue based buttercream different than an American BC..

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WhenTalentsCollide Posted 2 Jul 2011 , 12:02am
post #4 of 6

I typically use the Wilton recipe for BC...

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Navyempress Posted 2 Jul 2011 , 4:30pm
post #5 of 6

Okay. I can't help you there then. I use SMBC exclusively. Sorry!

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kakeladi Posted 2 Jul 2011 , 5:03pm
post #6 of 6

Let it come to room temp. Using a small hand whip stir it in a figure '8' motion for a couple of minutes.
OR if using enough to fill your mixer bowl, let it mix on low speed (I usualy use a KA) for 2-3 minutes until it looks creamy and smooth.

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