Store it in the refrigerator, but please don’t place it next to the marinating salmon, garlic, or broccoli. If you are not going to be using the buttercream frosting right away, place it in a clean, sealable bowl. This way she knows what she is working with, how it handles, and what tastes she can expect for the finished product. She has even made up a little makeup-type case that carries her favorite extracts and precious spices. She learned to ask the host to have her favorite shortening and flour on hand. Top-Quality Brands: Please be safe, buy a quality brands and then stick with them for the best results.Ī friend of mine, who is a wonderful cook and baker, travels a lot and she often prepares treats for her hosts. She recommended the cane sugar and I’ve been blessing her ever since. I spent a few months being very frustrated with the quality of my frosting until a kind lady did a bit of trouble shooting for me. I don’t know the chemistry behind it but you definitely get different textures to your frosting that can vary from batch to batch. Many of the cheaper brands use sugar beets for their base. I prefer C&H Powdered (confectioners) Sugar. I have been told by decorator friends that some of the warehouse brand shortenings leave a grainy consistency to the frosting no matter what you do. This is when a good quality shortening will be a great blessing. You can see that if you need to serve a pure buttercream decorated cake, on a hot August afternoon, you could have melted roses (and I do mean greasy puddles) on the tablecloth. depending on the amount of fat in the brand. It has a clean taste with the melting point of 106 degrees F.īutter melts somewhere between 88 and 98 degrees F. So I’m going to talk taste test and say that Crisco Shortening is the hands down winner. Solid Vegetable Shortenings definitely have their place in baking. The trick is to smooth it with paper towels when the frosting is slightly crusted. *** Use a paper towel that has no design imprinted for smoothing your frosting. ** You can purchase meringue powder at your local grocery store under the brand name of Just Whites. * 2 pounds un-sifted powdered sugar (confectioners' sugar) = about 8 to 9 cups. These decorators do not even turn on their ovens for a wedding cake for less than $2,000. If you want their cake, you come and get it and it is your responsibility if it melts. I even know a few that refuse to deliver at all. They have huge refrigerators to store their cakes in, and refrigerated vehicles that they can use to deliver decorated cakes. Your top notch decorators have a few options we do not.
![dirt 4 clean stage dirt 4 clean stage](https://img.gkbcdn.com/s3/d/202007/iRobot-Roomba-615-Intelligent-robot-vacuum-cleaner---black-425804-4.jpg)
![dirt 4 clean stage dirt 4 clean stage](https://www.roofman.co.uk/wp-content/uploads/2015/08/RoofCleaningD.jpg)
It melts! A greasy puddle of melted frosting on a cake plate is not something I want to look at or eat. I live in a state that can easily be a 100 degrees for days on end during the summer and you know what butter does on hot days. I, personally, think that the best Buttercream Frosting taste and textured recipe is the one that has you cook your sugar, add to whipped eggs, and use pounds of butter per batch. Each decorator has his or her favorite recipe. Others are 100% shortening or a combination of shortening and butter. Some varieties, you have to cook your sugar to a softball stage. There are many versions of Buttercream Frosting recipes.