I’ve put up a new link on the website: Recipes! It’s still under construction, and I’m adding more recipes day by day. Here is a great recipe for practice buttercream! Click at the top to review more basic recipes.
Practice Buttercream uses all shortening, and no butter, so it’s technically edible, but I’d just use it for practice. ^_^
Store it in a container with a lid. No need for refrigerating.
Yields 1 1/2 lbs. Good for a 5 qt mixer
1 cup Shortening
1 box Confectioner’s Sugar (1 lb)
1 tbsp Meringue Powder
3 tbsp Water
In a mixer on medium speed, cream the shortening for 4 minutes with a paddle whip. Scrape the bowl.
Slowly add sugar and meringue powder.
Add the water.
Beat for about 10-12 minutes until light and fluffy.
Optional: Add one or two drops of food gel color and mix until incorporated.
Here’s an oldie but a goodie. My very first tutorial video on How to Pipe a Buttercream Rose!
I started decorating cakes a while back for family members. Birthdays and such nothing too fancy. I moved and lost interest. However, I have recently started back baking and trying to perfect everything once again. I’ve browsed your site and I so appreciate the tips on decorating. If you have advice on culinary schools online or campus I would love to hear about it.
Thanks,
Toolie
hi, i like it, what did you use for the chocolate frosting, mm yumi yumi, and i want to try and use this frosting. can you share this recipe please? thanks