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Sharon Zambito's BC question!

post #1 of 5
2/17/13 at 5:25pm
Thread Starter 

I am planning to make a batch of Sharon Zambito's BC tonight, and have no powdered coffee creamer on hand. Can I subsitute the hot liquid she calls for, and get a similar result with the substitution?

 

Thanks in advance!

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post #2 of 5
2/17/13 at 5:45pm

I've used meringue powder before.  It works great!

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post #3 of 5
2/17/13 at 5:57pm
Thread Starter 

So do I use the exact amount, the 10 TBS mixed with 1 cup of almost boiling water?

 

You're a lifesaver!!!
 

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post #4 of 5
2/17/13 at 9:38pm
Thread Starter 

Okay, I'm gonna give an update on the buttercream. I made it tonight, and....I hate the mouth feel of it. I realize that it's a one-to-one ratio of shortening/sugar (1 cup shortening to 1 lb of sugar).

 

I have always used a 1 cup shortening to 2 lbs sugar ratio. it tends to be a much drier, quickly crusting buttercream, but I have little problem with the mouthfeel of it, and have always gotten rave reviews. Now that I am in business, I thought I would try this BC method, and I hate to say it, but I think I may stick with my go-to.

 

Tomorrow I am going to add in another 3-4 lbs of sugar to the prepared Zambito BC I made tonight, to see if it resembles my regular recipe a bit more. :( Boo hiss! I was hoping it would be a winner for me.

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post #5 of 5
2/18/13 at 9:01am

Did you follow her directions and recipe, or did you substitute meringue powder as a PP suggested?  If you follow her recipe and directions, it is a great tasting and very smooth buttercream.  If you're not using HRS, you'll get a gritty BC.

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