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What's the difference? - Page 3

post #31 of 32
Thread Starter 
Here is my results....at first.
The french buttercream was way too soft to do anything with. I put it in the fridge over night and had to remix in the morning. From the fridge to an a/c car (which was freezing) for a 45 min ride...it became liquid. Totally melted and unrecognizable.
The Cream cheese meringue I did the same...fridge at night (or 3am) then remixed it in the am to put on the cupcakes. that one held it's shape unlike the french buttercream.
The other one in the pic is just a cream cheese buttercream. I took the sampler to a friends house for her to choose which icing she wanted on the baptism cake. Obviously she didn't want the french BC b/c it melted...so we are going with the cream cheese meringue. I still need to practice some flowers with the left overs. I was pressed for time this weekend and didn't have time.
The icings in the box from right to left is Cream Cheese BC, Cream Cheese Meringue, French BC.
Thank you again for all your help.
LL
post #32 of 32
Is that the french buttercream with the yolks or the (one that's called) french buttercream made with cooked flour/milk?


btw, they all look delicious....but by looking at them, I'd go with the middle ones too.
"Be the change you want to see in the world."- Mahatma Gandhi

miniature cake tutorial

http://www.youtube.com/user/MyNewSneakers?feature=mhsn
Reply
"Be the change you want to see in the world."- Mahatma Gandhi

miniature cake tutorial

http://www.youtube.com/user/MyNewSneakers?feature=mhsn
Reply
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