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Indididebi Buttercream Question asap. - Page 5

post #61 of 65
6/29/10 at 5:19pm
Every time I read that someone walks away from their mixer, I have flash backs to a few years ago when I did that...let me just say the mixer decided to "hop" right off the counter and smash into the floor. Yep...it does happen. The good news is that I got a brand new Kitchenaid as a result icon_smile.gif
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post #62 of 65
6/29/10 at 5:50pm
Quote:
Originally Posted by Cindy619

Every time I read that someone walks away from their mixer, I have flash backs to a few years ago when I did that...let me just say the mixer decided to "hop" right off the counter and smash into the floor. Yep...it does happen. The good news is that I got a brand new Kitchenaid as a result icon_smile.gif



How did the floor make out?
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post #63 of 65
6/29/10 at 5:55pm
Luckily the floor was vinyl so it took the impact pretty well. Had it been tile or wood...one could only imagine...but based on the way the mixer "bounced" on impact, I would say the mixer wouldn't have been the only thing that needed to be replaced.
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post #64 of 65
6/30/10 at 8:42am
That's hilarious. icon_lol.gif Probably not so funny at the time though. I was always afraid of that with my old mixer b/c it would "walk". My new KA stays still and does its job thumbs_up.gif .

WASAC was better after letting it fully cool and "air out". Still a bit sticky but I colored the batter and think it may be a titch overmixed creating gluten from the flour. icon_rolleyes.gif
I have Flying Monkeys and I'm not afraid to use them. - Elphaba.
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I have Flying Monkeys and I'm not afraid to use them. - Elphaba.
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post #65 of 65
6/30/10 at 9:16am
Quote:
Originally Posted by indydebi

mamawrobin, you guys dont' need me .... you got it covered very well! thumbs_up.gif


Crusting is a ratio of sugar to fat. If you increase the fat, you have less crusting. Here's how I remember: Fat is slippery .... adding more fat will make slippery icing ... slippery icing will slide off of the cake, especially in heat. Which is exactly the problem I always see when people use 1:1 fat/sugar ratios.

With this icing, I can even add more milk to make it thinner (like for crumb coating) and it will STILL crust fine because I haven't changed the fat/sugar ratio.

Mamawrobin ... keep up the good work!


DEBI!!!! YOU ARE AWESOME! thumbs_up.gif THANKS FOR THAT AWESOME BUTTERCREAM!!!!
Mamawrobin...she is hands down AWESOME!!!! she REALLY got your recipe and method down icon_smile.gif
The sugar/Fat ratio information is something you taught me while replying to one of my emails...I WILL TAKE YOUR ADVICE TO THE GRAVE WITH ME!!!! A priceless lesson I learnt and I will share it with anyone who needs help!!! you gals are angels in disguise!!! WE LOVE YOU!!!!!!!!!!!!
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-h
2009 was MY year!I LOST 83lbs in less than 9 months.I did it WITHOUT stepping foot in any gym or spending $$$.2010 is a "happy" year for me.THANK YOU LORD for blessing me.teenbatateen.blogspot.com
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2009 was MY year!I LOST 83lbs in less than 9 months.I did it WITHOUT stepping foot in any gym or spending $$$.2010 is a "happy" year for me.THANK YOU LORD for blessing me.teenbatateen.blogspot.com
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