"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…"
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Linda Bowen
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Buttercreams
Started this discussion. Last reply by Andy Ciordia Apr 15. 9 Replies 0 Likes
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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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. "
Greg Gould replied to Linda Bowen's discussion Buttercreams"Any recipes for buttercreams I can pipe into molds?"
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…"
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…"
Karen Blueberry replied to Linda Bowen's discussion Buttercreams"Would you share your porportions on the dry mix, water & invertase you use?"
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."
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…"
Linda Bowen posted a discussionButtercreams
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
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- E Guittard
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