AAfter I'm done mixing it, mine has always always been the perfect consistency for piping. After a while, the heat from my hand will melt the butter, though, so I have to stick it in the fridge to cool down.
Nutella and brown sugar SMBC are two of my favorites. Martha Stewart has an apple cake with brown sugar SMBC recipe that is delicious.
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Original message sent by drea88
After I'm done mixing it, mine has always always been the perfect consistency for piping. After a while, the heat from my hand will melt the butter, though, so I have to stick it in the fridge to cool down.
Nutella and brown sugar SMBC are two of my favorites. Martha Stewart has an apple cake with brown sugar SMBC recipe that is delicious.
Thanks ladies, I will do that. I have a cake to make for Icing Smiles next week and plan on using SMBC
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Suggestions please? I want to make a pineapple coconut SMBC. I was planning to add coconut flakes and drained crushed pineapple. Has any one tried adding crushed pineapple before? Or should I first make a purée?
Good question....maybe make a curd with it and mix it in? I would worry that the water component would be to too much and mess with the stability?
I would love to know a definitive answer on that...I LOVE pineapple!
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