The Trick to Perfect Butter Icing
Blog Entry: Wednesday 05 May 2010
Nothing beats a cake smothered in butter icing, but sadly this delicious treat can go wrong. Butter icing can get very hard if left in the fridge and then quickly melts when taken out.
The trick to keeping your butter icing at a more stable consistency is to not only use butter and sugar as your main ingredients. Experts advise that you rather make Swiss meringue butter cream icing. This is done by first making meringue by heating up egg whites and sugar together until the sugar dissolves. Then transfer the mixture to a mixer and beat until stiff. Once the mixture is completely cool, gradually add softened butter while beating.
It is also suggested that you immediately ice your cake once your butter cream icing is ready. Leaving the butter cream icing at room temperature for a while while let it absorb heat and lose some of its fluffiness.
Do you have a secret to fluffier butter icing? Please share it with us!
Find more tips on butter icing at www.mb.com.
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