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Experimenting with different buttercreams...

post #1 of 3
Thread Starter 
I have used Brill for awhile and everyone loves it but I'm an at home baker and looking to eventually start a bakery shop. I want my own signature buttercream and I'm curious as to how you found out yours. How did you experiment to find it? Thanks in advance!
post #2 of 3

Some of it will depend on what's popular in your area, because you can either go with what people like or try to convince them that they like something else. Sometimes that's easy and sometimes it's hard. I use both regular confectioner's sugar buttercreams and meringues, depending on what I'm using it for. I also do a hybrid of a couple of different varieties sometimes. Just experiment with different types until you find something that you like.

post #3 of 3

Also good quality ingredients. REAL butter in buttercream is always the way to go! And don't be skimpy with it...it's buttercream. It should be buttery! :)

 

Of course you will always have people that want pure white and you will have to use shortening, but I prefer real butter and not greasy frostings. 

Jeremiah 33:3 "Call to Me, and I will answer you, and show you great and mighty things, which you do not know."
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Jeremiah 33:3 "Call to Me, and I will answer you, and show you great and mighty things, which you do not know."
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