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Buttercream icing
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I_know_my_ABC_and_my_CMYK wrote: »That's what I though but a friend of mine who is a cake decorator says it is quite nice.
Obviously I'm after other opinions
Hmmm; cake with boiled pig fat. Yummy. _pale_
Obviously not cooking for anyone who doesn't eat meat then?If you haven't got it - please don't flaunt it. TIA.0 -
Good idea I will try a small amount first, and I will post back and let you all know.Wow, I got 3 *, when did that happen :j:T:p
It is not illegal to open another persons mail unless you intend to commit fraud - this is frequently incorrectly posted
I live in my head - I find it's safer there:p
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I wonder if you could use Spry which is vegetable fat ?0
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I've hear it work but there is no way on this earth I would make it - if I wanted a pure white icing I'd go with a 7 min frosting/ mashmallow frosting over lardcreamPeople seem not to see that their opinion of the world is also a confession of character.
Ralph Waldo Emerson0 -
Sounds disgusting. I can't even stand it if it is made with margerine instead of butter.
I imagine if you are selling them you couldn't describe it as buttercream any more. 'Lard cream' doesn't have quite the same appeal.Cash not ash from January 2nd 2011: £2565.:j
OU student: A103 , A215 , A316 all done. Currently A230 all leading to an English Literature degree.
Any advice given is as an individual, not as a representative of my firm.0 -
I find that unsalted butter tends to be less yellow than salted butter, if you whip it up properly it should be white enough surely although will still have a creamy colour I guess. What's it for? Could you go for coloured buttercream as an alternative? Red, green, blue......"You've been reading SOS when it's just your clock reading 5:05 "0
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I use an electric whisk and whisk the butter for ages first, if your using flavouring make sure you get the clear one's, should turn out quite white.
Hth.0 -
Buttercream made with trex (or other white fat) is grim, but they do use it alot in N. America - generally butter flavouring is added as well though.
Butter at this time of year is almost white (cattle are mostly on concentrates rather than grass), and as someone else has mentioned unsalted is usually whiter. I used waitrose unsalted recently and well beaten (in the kenwood, about 15 minutes) with water rather than milk added, it was pretty much white.
Sometimes taste is more important than colourdo you want people to think the cake is beautiful or delicious?
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