I'm currently using a very small grater for lemon and orange zest and it's driving me nuts. It takes forever to get a small amount of zest and it doesn't even stand alone so it's hard to hold while zesting. I think...
Quote:Originally Posted by BakingIreneYes I do use all butter for this creamy frosting.I use unsalted butter for this icing, but I use very little salt in general. You can try unsalted butter. Taste with no salt, then add a 1/4 teaspoon...
Quote:Originally Posted by BakingIreneThis is the recipe that I like, it comes from Jeanne's which is a very famous bakery. Thanks for sharing this, BakingIrene. Do you ever use all butter instead of half shortening / half butter for...
Quote:Originally Posted by DaytiQuote:Originally Posted by KLCCraftsQuote:Originally Posted by DaytiBuy an Agbay, or get someone to make you one similar, which is what I did.Can you give us more information on how to make one yourself,...
Quote:Originally Posted by DaytiBuy an Agbay, or get someone to make you one similar, which is what I did.Can you give us more information on how to make one yourself, please?
Quote:Originally Posted by icer101I have tried everyones cream cheese smbc version. Very tasty, but not stable, very soft. I make smbc and imbc all the time. As i say, very tasty , but not stable, From scratch tells you to just use it as...
You might want to try FromScratchSF's Cream Cheese Swiss Meringue Buttercream found here:http://cakecentral.com/cake-decorating-ftopict-711181.htmlI made it for the first time this past weekend (also my first time making any type of...
Put 1 T of vinegar in your measuring cup and add enough regular milk to equal 1 cup. This will make sour milk after standing for a few mintues. I have also heard you can use lemon juice instead of the vinegar.
