Russian cake decorating frosting tips
jn91871sf
6 years ago
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LOOKING for: Chocolate Decorating Frosting
Comments (4)Well, I ran out of time ( I was making another cake, most of the food and all the decorations, too) so I just used the canned chocolate frosting for the cake. It tasted fine and worked great. Here are pictures of the cakes and my daughters (and me). Thanks for asking! Linda Here is a link that might be useful: Baby Shower Cakes...See MoreFrosting gets stuck in tips
Comments (5)I agree with nancy, if you don't sift the powdered sugar it's nearly impossible to beat out all the lumps. Annie...See MoreDoes this Nutella frosting on my cake need to be refrigerated?
Comments (4)Thanks plllog--it was fine unrefrigerated for the time I had it here! Sorry sushi pup, cake all gone! So as not to be tempted -- because I'm making a checkerboard lemon cake today for a friend's birthday tomorrow -- I gave away the cake with the Nutella and buttercream frosting to friends. Wow, it was good, and I'm glad it's now far far away and others are enjoying it. Hmmmm, what to do with the leftover Nutella in the jar??? OH, I KNOW!!! Get a spoon!!!!! lol ! Smiles, Sooz...See MoreBest frosting for decorating a fancy cake
Comments (6)Italian meringue buttercream is a bit more work than the decorator icing above but the texture is silky smooth and because it is made with only butter it is perfect to eat. The process is to combine sugar and water over medium heat until every sugar crystal is dissolved. Then increase heat to high and cook to a temp of 230. If you don't have a thermometer to check the temp you can do it the old fashioned way by dropping a bit from a spoon into ice water and checking to see if it gloms together in a soft ball that you can grasp with your fingertips. Meanwhile beat egg whites in a stand mixer until soft peaks and still shiny. When the sugar syrup is at the proper temp, pour it over the meringue in a slow stream with the mixer running at medium speed. Increase speed to high and beat until cooled. Then beat in unsalted softened butter. Flavor as desired. The icing will keep for at least 1 week in the fridge. It is a classic recipe so you can easily Google the proportions. It is stiff enough to pipe roses....See Moredonna_loomis
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