Changing The Consistency Of Sylvia Weinstock's Buttercream Recipe?
Decorating By mkoteel Updated 23 Mar 2013 , 4:34am by Sammy09
AI'm curious too. I wonder if adding some meringue powder would make it thicker, like for say piping?
I was wondering if its powdered sugar... not sure. Wish someone wold clear this for us. I need to pipe and i find the wilton buttercream way too sweet for me.
After trying her recipe twice and being unhappy with the consistency twice, I tossed the recipe. Why waste time and ingredients on something that doesn't work?
After trying her recipe twice and being unhappy with the consistency twice, I tossed the recipe. Why waste time and ingredients on something that doesn't work?
Awww... thats sad... Its just that I had heard that it tastes far better than the wilton icing. I really find wilton buttercream way too sweet. I hope somebody has a solution....
AYes, what recipe is it? She has several. She has a French meringue buttercream made with yolks that is softer and better used as a filling. IMBC or SMBC should pipe well. Some recipes have different ratios of egg whites to butter. A little more butter or a little high ratio shortening might give it a bit moe body for piping, but might affect the taste. You could use an IMBC or SMBC to cover a cake and use the stiffer ABC for filling dams and piping, and have the best of both worlds.
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