First Batch Of Bc With My New Ka Was Bad!
Decorating By treys_girl04 Updated 5 Jul 2006 , 4:25pm by psurrette
i used my regular wilton recipe for bc, but i was unsure how high to put the mixer on. I was worried that too fast would put a bunch of air in it, but apparently i didnt do it fast enough or long enough, because it was filled with lumps of powedered sugar! what speed and time to do you reccomend?
Treysgirl,
When I make bc, I put all the flavorings, water, etc in first, put on 2 and just mix that up to incorporate it. I then put in my shortening - butter, then I put that on 2 or so, to incorporate that as well. I'll move the speed up to 4 to get it whipped smoothly. I ALWAYS sift my powdered sugar and add that s-l-o-w-l-y (or you'll be cleaning powder from all over your counters, walls, floors, other appliances...you get the idea), I will mix that on the low speed to avoid that mess. Hope that helps a little.
I usually whip my water and merangue power on high until it forms peaks. then, I slowly, 1 cup at a time, add the powdered sugar and alternate with the shortening. I don't go past the stir speed. I've found that the mixer can easily overmix if you don't go slowly, plus the problem with the powdered sugar going everywhere!
I just dump everything in at the same time, cover w/ a damp cloth to keep the powder from flying and give it a whirl. Stop it to scrape down, and go again until smooth. Maybe you just need to add a tiny bit more water?
Oh no, I've been abusing my KA! I usually whip my shortening smooth at about half the fastest speed..... then I add all of my sugar (sifted) and slowly mix it in until it's all incorporated and lastly add the flavoring and water. After everything is mixed in, I whip it all at high speed for about 5 minutes. Perhaps I am wrong, but no one complains.
The thing with mixing at a high speed is that usually there is a lot of air bubbles mixed in, which makes getting a smoothly iced cake with it sometimes difficult. everyone has a different method, it appears . . . lol.
I cream butter and shortening on high for along time until the whole mixture is faily white. Then I add flavorings and meringue powder. Then I switch to the lowest speed and gradually add sugar a pound at a time (I just trickle it in straight from the box - no softing). I think adding it slowly helps with the elimination of lumps (as well as keeping clouds of sugar from rising around the entire kitchen). When the mixture tarts to strain the mixer a bit, then I add liquids slowly, alternating with the sugar) until I get all the sugar incorporated.
I don't seem to have any trouble with consistency, so this works for me. I think everyone eventually finds the method that works best for them (it just means you have to make lots of cakes!!!!! lol)
Interesting how we all do things different. When I started teaching cake decorating i was mixing my icing too long. I now use the Wilton way of mixing and find my icing to be much easier and better to work with.
I was once told by a professional baker to always mix on slow and make sure what your mixing covers the paddle. ( meaning do use a bowl that's too large )
Wilton way directions
cream shortening and or butter then ad water and flavor mix enough to incorporate, then ad all the PS at once and cover KA with a damp towel
mix on #2 or low until incorporated and smooth. I have found that I was mixing my icing way to long resulting in too much air in it. The Wilton way seems to work best for me.Good Luck
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