icing
Does anyone have any suggestions on icing.. I love the baking, decorating but my icing seems to be my number one problem.. It is either, too thin and won't smooth well or it cracks from me working on it to get it smooth...
Replies to This Discussion
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Permalink Reply by June Kowalczyk on
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Permalink Reply by Goreti on
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Wendy my go to buttercream is Swiss 'meringue buttercream. My family does not care for super sweet icing so I use a recipe with less sugar than the norm. It is a little more involved then the American buttercream but if you want to try it let me know.
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Permalink Reply by wendy martz on
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I'd love to try it Goreti! I will also try June's recipe they both sound good, I;m so boring with BC all the time haha. I like the whipped icing like Walmart uses and tried a recipe that is supposed to be theirs but it wasn't quite the same and its so soft for decorating.
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I like the one that June posted too. I've used it a number of times. This is the Swiss Meringue Buttercream that I make. https://fromscratchsf.wordpress.com/2011/03/08/tutorial-swiss-merin... She used to have the pictures up of each step but doesn't any more. You can increase the amount of sugar if you prefer things a little sweeter. I do that sometimes depending on what I'm going to add. Make sure you use unsalted butter and then add a little salt. Some butters are too salty and will affect the taste. It also needs more flavoring than the American buttercream.
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thank you!
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Permalink Reply by Karen Blunden on
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For decorating my buttercream cakes I use 250g butter, 500g icing sugar, 1 tsp vanilla, 1 tbs meringue powder. I beat together the butter and vanilla until pale and creamy, I Mix the meringue powder with the icing sugar and then add this 1/2 cup at a time making sure its well incorporated before adding more. I use this for piping flowers, for actually covering the cakes I usually leave out the meringue powder. Hope this helps
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