frostings

444
10
Joined Jun 9, 2001
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
 
186
10
Joined Nov 10, 2000
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.
 
2,938
11
Joined Mar 4, 2000
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.
 
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