Does this frosting need to be refrigerated? If so, how long would it be able to stay at room temperature?
I wonder the same thing as mija10417. Thanks
is this frosting gritty at all? does it pipe well?
It holds up pretty well outside the fridge. I have no problem piping it, as long as there are no bits of the cornstarch stuff. I've gotten to where I always put it in the blender, no matter what because it's so annoying to get a chunk of it stuck in your tip.
It is not gritty, as long as you use superfine sugar or blend it up fine
This tasted great and I was able to smooth it fairly easily. It is a nice change from the overly sweet and heavy buttercream.
Does it has the same consistency adn like flavor just less sweet as the butter cream? I love how butter cream works but it seems too sweet for some people
Can i just use the powered sugar, and how much should i use?.....dont have a blender or food processer right now to blend the graunlated sugar
@denise: I'm not sure how powdered sugar would work out. You can find "bakers sugar" in the grocery store (not in walmart, though). IT's a superfine sugar and that's what I prefer to use anyway. C&H has it in a container that looks like a milk carton. You can get it in large quantities at a restaurant supply store also...
@Emily: It's a lighter consistency, but still holds up well when piping.
just wondering ..is there any thing i can use as a sub for the shorting i currently dnt have any and i personally dnt like when the frosting comes out oily..srry i been hard on that since i bought wilton icing from the tub it was horrible and feels like u put ur hard in straight crisco
@lilibummie: you can use all butter if you want. It just won't be as stable with heat...
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