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Posts by ashtree36

If anyone ever has the same question here's what I did: I used the recipe that fits in a stand mixer on www.cakesuppliesplus.com with an extra pound of shortening. I replaced about a third of the water with clear corn syrup and didn't use any flavourings since it's for practice. I don't know if it was the corn syrup or extra fat but it was a great consistency and it didn't crust at all.
There are recipies where you put flour and liquid in a pot and cook it until it is frosting consistensy and add it too a mixture of sugar and butter for a less intense buttery or sugary flavour. I was extremely suspicious but I made one of them and it was the best frosting I've ever had. One thing, if the recipe says use granulated sugar, the frosting will be a little granular in a way I personally like, but if you want a smoother frosting use powdered...
nvm I figured it out but his has butter which doesn't crust as much, but it would go bad unless I did all shortening which I'm worried might crust.
The link isn't working, possibly because I'm on ipad. Can somebody just write it out?
really? Because I always make all butter buttercream because it tastes better and doesn't leave a waxy feel in your mouth and that barely crusts even though the sugar is way higher than the fast.
I love baking to the point where it's a problem, particularly cake making and decorating, and I finally decided to order styrofoam cake dummies online so I can practice decorating without us eating fifty servings of cake every night. I'm not really sure what to do about the frosting, though. It has to either be really really cheap or something I can reuse and preferably both, and taste doesn't matter at all. I know you could make a frosting that would keep for a long time...
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