Elite 11+ shopping and chat thread

davemorton

purpledonkey wrote: »

A stand mixer or electric whisk if I can't be arsed to clean the former. Dammit, now I want coffee and walnut cake! I use buttercream straight away, but it can be made up to a week in advance and left in the fridge. Just take it out of the fridge a couple of hours before and give it a wee whisk before you use it.

Well I may have a little slice of mine (with the carp looking icing) for you

purpledonkey

davemorton wrote: »

Well I may have a little slice of mine

:eek: I'm not sure I want to touch a 'slice' of yours

Anon

I am now prepared for Brexit Armageddon or the water shortage, whichever comes first :cool:.

I don't know what is so smart about this water though, does it stop burglars if I dab it on my electricals

Anon

davemorton

purpledonkey wrote: »

:eek: I'm not sure I want to touch a 'slice' of yours

davemorton

Anon wrote: »

I am now prepared for Brexit Armageddon or the water shortage, whichever comes first :cool:.

I don't know what is so smart about this water though, does it stop burglars if I dab it on my electricals

Anon

purpledonkey

davemorton wrote: »

No comment! Anyone good night and good day. I have some nuts to buy in the morning

vanilla_twist

davemorton wrote: »

But what do you put in, just butter, icing sugar and......?
Butter icing really is my nemesis!!!?

Edit: And do you use an electric whisk to mix it
Do you leave it to rest before putting it on, etc.

The official recipe I learnt from my mum's bero book was 2 oz butter/marg with 8 oz sifted icing sugar. Can add teaspoon or 2 of milk.

My version put 2 oz of butter into bowl and leave until butter room temperature. Using a wooden spoon work butter until nice and soft adding in one oz of icing sugar at a time. I probably use 6-7 oz of icing sugar and teaspoon of vanilla extract and a teaspoon of milk.
Once ready add in any flavouring required. Omit vanilla extract if adding other flavours.

Remind me at the weekend and I will put up photos of recipe page. Has religiously been our family butter icing for 50 plus years.
I have never managed to mix in 8 oz of icing sugar just too much. Use a wooden spoon nothing else.
Hth

V x

aau1

Well i managed to get signed in to t.com and now i can see the 12 pack smartwater. Shame the cb has been pulled though :mad:

davemorton

vanilla_twist wrote: »

The official recipe I learnt from my mum's bero book was 2 oz butter/marg with 8 oz sifted icing sugar. Can add teaspoon or 2 of milk.

My version put 2 oz of butter into bowl and leave until butter room temperature. Using a wooden spoon work butter until nice and soft adding in one oz of icing sugar at a time. I probably use 6-7 oz of icing sugar and teaspoon of vanilla extract and a teaspoon of milk.
Once ready add in any flavouring required. Omit vanilla extract if adding other flavours.

Remind me at the weekend and I will put up photos of recipe page. Has religiously been our family butter icing for 50 plus years.
I have never managed to mix in 8 oz of icing sugar just too much. Use a wooden spoon nothing else.
Hth

V x

If it is in the Bero book, I have it, love that book, best cook book of all time.

davemorton

To be fair, I have never creamed the butter first, seems that is my first mistake.