frostings

Discussion in 'Pastries & Baking' started by isaac, Mar 28, 2002.

  1. isaac

    isaac

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    i have a few questions..

    at what time do you add your flavoring to an italian buttercream?

    also, i would like to make my own frostings (dont have a clue what kind) for the cake (have no clue what kind of cake i want to make) and i was wondering what is used most of the time that would provide stability (versus when my mom used to make cakes with whipped cream)

    thanks, isaac
     
  2. spoons

    spoons

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    I add it after the butter for an Italian Meringue.
    For stability, you might want to add some sweetex to your butter. I have some recipes, but it's quite late. Post later.
     
  3. momoreg

    momoreg

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    Add flavorings at the very end. All buttercreams are fairly equally stable, so it's just a matter of which suits your palate, and which you find easiest to work with. As spoons said, shortening will add more stability in heat.