FA+
Shop
228
Views
Views
0
Favorites
Favorites
Category
Photography / All
Species Unspecified / Any
Size 1138 x 1029
File Size 234.8 kB
Report this content
More from starallon
Well, moving more on to food related things once again, but still on the subject of the picnic, I brought cookies, candy and cupcakes to the picnic... BUT, well you see, while I've transported cupcakes and cakes in my car before with no problem there was one important factor to this before.
I had something called AIR CONDITIONING
And well, these were in my trunk and since my AC is broken... and in there for an hour... Well I hadn't quite expected it to be this messy but, the Buttercreme melted and was such a mess, as you can see in this pic!
This is after I got back home, but it's not that much different than how they arrived at the picnic, plus it looked like they took a bad spill at some point too.
In the top right is a pic of how they looked before I left. See, they really were nice before I left!
So lesson learned... fix my AC!
Category Photography / All
Species Unspecified / Any
Size 1138 x 1029px
File Size 234.8 kB
Arwwww, sorry to hear on your buttercreme not being stable though!
Here is my recipe if it might help. It's a really simple one, though does come out a little soft (Thus not the best for fine decoration work, but perfect for piping or frosting.)
8 oz (Two sticks) unsalted butter, softened
Whip the butter with the paddle of a mixer for about five to six minutes at medium high to high speed until the butter is lighter in color, almost white.
Scrape down the bowl and then on slow speed gently mix in 1 pound of 10X Powdered Sugar (Confectioner's sugar), quite slowly.
Once that is all incorperated, add about 1 tsp vanilla extract and 1 to 2 tbsp of half and half.
Turn the speed up to Medium high to high and mix for about five to six minutes. Scrape down bowl and mix a couple more minutes until the mixture is smooth, light, and fluffy.
Use immediately on cakes or cupcakes or whatever you want. For easy piping I just put the icing in a resealable plastic bag, cut one tip and pipe. If you want to give a star tip effect like I did you can either buy a star tip, or cut the tip then cut six little lines evenly spaced upward into the bag around the opening. This will cause the icing to come out in a pattern like what is up on the picture there.
Here is my recipe if it might help. It's a really simple one, though does come out a little soft (Thus not the best for fine decoration work, but perfect for piping or frosting.)
8 oz (Two sticks) unsalted butter, softened
Whip the butter with the paddle of a mixer for about five to six minutes at medium high to high speed until the butter is lighter in color, almost white.
Scrape down the bowl and then on slow speed gently mix in 1 pound of 10X Powdered Sugar (Confectioner's sugar), quite slowly.
Once that is all incorperated, add about 1 tsp vanilla extract and 1 to 2 tbsp of half and half.
Turn the speed up to Medium high to high and mix for about five to six minutes. Scrape down bowl and mix a couple more minutes until the mixture is smooth, light, and fluffy.
Use immediately on cakes or cupcakes or whatever you want. For easy piping I just put the icing in a resealable plastic bag, cut one tip and pipe. If you want to give a star tip effect like I did you can either buy a star tip, or cut the tip then cut six little lines evenly spaced upward into the bag around the opening. This will cause the icing to come out in a pattern like what is up on the picture there.
You're welcome! It's a real easy buttercreme. I know some buttercreme involve cooking sugar to certain temperatures and the like and can seperate if the emulsion is done to slowly. This is, well, a simple one and no fuss to it. :)
Instead of the milk if you want a slightly richer buttercreme you can also use a raw egg... BUT, that has a 1 in 600,000 chance of Salmonella, so the government says that's not a good idea (Though I do that for my own personal Buttercreme, but when going to others I don't use that, or I use a Pasturized Egg, which you can buy at most megamarts nowadays. )
Instead of the milk if you want a slightly richer buttercreme you can also use a raw egg... BUT, that has a 1 in 600,000 chance of Salmonella, so the government says that's not a good idea (Though I do that for my own personal Buttercreme, but when going to others I don't use that, or I use a Pasturized Egg, which you can buy at most megamarts nowadays. )
Comments