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Linda Bowen
  • Gainesville, FL
  • United States
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Linda Bowen's Discussions

Buttercreams

Started this discussion. Last reply by Andy Ciordia Apr 15, 2013. 9 Replies

I am looking for insight on creatingVanilla and chocolate buttercream Easter eggs. I have customers asking me for them. It is a not a ganache or a butter ganache so I am looking for any direction…Continue

 

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Andy Ciordia replied to Linda Bowen's discussion Buttercreams
"You can pipe any buttercream into a mold, have you never made buttercream icing for a cake? Tasty experiments! Just google buttercream icing and have a go at it. Worst case is you have something which you can throw on some brownies or a quick cake…"
Apr 15, 2013
Greg Gould replied to Linda Bowen's discussion Buttercreams
"The package is just one ingredient, fondant sugar.  It's just pre-portioned and I'm new at this.However, I agree that fondant is too sweet. "
Apr 15, 2013
Greg Gould replied to Linda Bowen's discussion Buttercreams
"Any recipes for buttercreams I can pipe into molds?"
Apr 15, 2013
Andy Ciordia replied to Linda Bowen's discussion Buttercreams
"Or don't use a package, just look up buttercream recipes. We sell the hell out of some straight up old fashion buttercream filled products during easter and use a slightly modified version for a bon bon year round. :) Fondant is just way too…"
Apr 15, 2013
Greg Gould replied to Linda Bowen's discussion Buttercreams
"It's all on the back of the package.  I don't have a pack near me, but I think it's one package, 3 tbsp of butter, 1 tbsp of cream and only a drop of…"
Apr 10, 2013
Karen Blueberry replied to Linda Bowen's discussion Buttercreams
"Would you share your porportions on the dry mix, water & invertase you use?"
Mar 26, 2013
Linda Bowen replied to Linda Bowen's discussion Buttercreams
"Thanks"
Mar 20, 2013
Greg Gould replied to Linda Bowen's discussion Buttercreams
"I use CK brand Dry Fondant Mix in a bag with some invertase.  You can't get any easier than that and it's good.  I was going to develop my own recipe, or do something from scratch, but everyone seems to like these."
Mar 20, 2013
Ruth Atkinson Kendrick replied to Linda Bowen's discussion Buttercreams
"Just use a cream fondant. 4 cups sugar, 1 cup cream, 1/2 water, 2 tablespoons corn syrup or honey, pinch salt. Cook to soft ball (238 sea level) Pour out to cool. Stir when about 115 degrees. For chocolate, add 3 oz cocoa mass when beating. A bit of…"
Mar 18, 2013
Linda Bowen posted a discussion

Buttercreams

I am looking for insight on creatingVanilla and chocolate buttercream Easter eggs. I have customers asking me for them. It is a not a ganache or a butter ganache so I am looking for any direction anyone may have for me.Thanks LindaSee More
Mar 18, 2013
Linda Bowen is now a member of The Chocolate Life
Mar 18, 2013

Profile Information

Dark, Milk, White?
Milk
Most memorable chocolate experience:
Opening my own shop
My favorite chocolate is:
E Guittard

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