Elcee,
Do you need to refridgerate the fruit buttercream? How long will the icing keep for? How much fruit puree do you use compared to liquid(is equal parts okay)? I'm very eager to try this.
Use KoolAid
It wll color and flavor the icing at the same time. I doesnt take much - usually just about 1/4 teaspoon per cup or so.
I usually do thsi when I want red icing I use Black Cherry, but some have told me strawberry gives it more color. I just dont care much for strawberry but love cherry
Use KoolAid
It wll color and flavor the icing at the same time. I doesnt take much - usually just about 1/4 teaspoon per cup or so. I usually do thsi when I want red icing
I use Black Cherry, but some have told me strawberry gives it more color. I just dont care much for strawberry but love cherry
What a terrific idea! You're brilliant, kakeladi!
kakeladi wrote:
Use KoolAid It wll color and flavor the icing at the same time. I doesnt take much - usually just about 1/4 teaspoon per cup or so.
I usually do thsi when I want red icing I use Black Cherry, but some have told me strawberry gives it more color. I just dont care much for strawberry but love cherry
....What a terrific idea!..........
Thanks Have been doing that for years
But........when you want mainly to *color* icing you have to start w/a base color.
Example: Want red icing, you tint the white icing a deep, bold/bright yellow or orange or pink, then add the koolaid to bring out the red w/o that 'paste color taste'. You may also need to use some red, but not near as much.
I taught a class today; I had told them to make red icing - having explained how to add KoolAid....I guess they didn't start w/a bold enough base color as they ended up w/a reddish pink and *very tart* icing - having use a whole pkg of Koolaid! 1st time that has happend when I have suggested using Koolaid. Also they used on off brand of 'Koolaid' - not the original/real brand.
We just add extracts to vanilla buttercream, that way we only need to make one kind of BC as a base and add extracts as necessary.
Elcee,
Do you need to refridgerate the fruit buttercream? How long will the icing keep for? How much fruit puree do you use compared to liquid(is equal parts okay)? I'm very eager to try this.
No, it doesn't need refrigeration, I've left cakes iced in it out for a few days. I use about the same amount of puree as I would liquid. I live in a pretty dry climate so I probably use more that you would need. As a for instance, if your recipe calls for 5-6 tablesoons of milk, use 5-6 tablespoons of fruit. The leftover puree can go in the freezer .
LorAnn's makes a variety of flavored oils you can add to vanilla buttercream.
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